Moong Dal Flour Vegetable Dhokla

A steamed, spongy snack that is naturally gluten-free.

Serves 3–4 | 30 min

• 1 cup moong dal flour
• ½ cup curd
• ½ cup water
• 1 tsp ginger-green chilli paste
• ½ tsp salt
• 1 tsp Eno fruit salt (or ½ tsp baking soda)
• Tempering: 1 tbsp oil, ½ tsp mustard seeds, 6–8 curry leaves, 1 tbsp sesame seeds

Method

1. Mix the flour, curd, water, ginger-chilli paste and salt into a thick batter. Rest for 15 minutes.
2. Grease a plate or tin. Boil water in a steamer.
3. Add Eno to the batter, mix gently and pour into the tin straight away.
4. Steam on medium heat for 12–15 minutes, until a toothpick comes out clean.
5. Heat the oil, crackle the mustard seeds, then add curry leaves and sesame. Pour over the dhokla.
6. Cool slightly, cut into squares and serve with green chutney.