Moong Dal Dhokla

Drain moong dal and blend with ginger, chilies, and curd into a smooth batter. Add salt, turmeric, sugar, and oil. Mix well.

Just before steaming, add eno and mix gently (batter becomes fluffy). Pour into a greased steaming plate.

Steam for 15–20 minutes until cooked. Let cool slightly, then cut into pieces.

Tempering: Heat oil, add mustard seeds, sesame seeds, curry leaves, and green chilies. Add water + sugar + salt mixture, bring to a boil. Pour this over dhokla pieces. Garnish with coriander & coconut.