INGREDIENTS
½ cup moong dal (split yellow gram), soaked for 4–5 hours
½ cup chana dal (split chickpeas), soaked for 4–5 hours
¼ cup urad dal (split black gram), soaked for 4–5 hours
1 teaspoon ginger-green chilli paste
½ teaspoon turmeric powder
Salt to taste
1 teaspoon oil
1 teaspoon eno fruit salt (or baking soda)
Fresh coriander leaves for garnish
STEPS
Drain the soaked dals and grind them together to a smooth, thick batter. Add ginger-green chilli paste, turmeric and salt. Mix well. Just before steaming, add eno fruit and salt and mix gently. Grease a steaming tray or idli plates and pour the batter evenly. Steam for 12–15 minutes or until a toothpick comes out clean. For tempering, heat oil, add mustard seeds and curry leaves, and pour over the steamed dhokla (optional). Garnish with coriander leaves and serve warm with chutney.