Moong Dal Corn Dhokla

Serves 3-4
Prep time:15 mins
Cooking time:15 mins

Ingredients

• 1/2 cup Moong dal(yellow lentils)
• 1/2 cup fresh Corn kernels
• 2 Green chillies
• 1 tsp Ginger,grated
• 1 tbsp Chickpea flour(Besan)
• 1 tbsp Oil
• 2 tbsp Sour Curds,beaten
• 1 tsp Sugar
• 1 tsp Eno (Fruit Salt)
• 1/4 tsp Citric acid crystals
• 1/4 tsp Turmeric powder
• 1 tbsp chopped Coriander,to garnish
• 2 tbsp grated fresh grated Coconut,to garnish
• Salt to taste

To temper

• 2 tsp Oil
• 1/2 tsp Mustard seeds
• 1 tsp Sesame seeds
• 1 Green chilli,slit
• a sprig of Curry leaves
• a pinch of Asafoetida(Hing)

Method

1. Wash and soak moong dal for 2-3 hrs.Rinse and drain the excess water.
2. Grind soaked moong dal with 1/3 cup corn kernels, ginger and green chillies to a fine batter.
3. Take the mixture into a bowl and add besan(chickpea flour), rest of corn kernels(roughly 2 tbsp), sugar, beaten curd, citric acid crystals, turmeric powder, salt, sugar and oil and mix nicely.The batter consistency would be some what similar to idli batter.
4. Just before steaming add eno to it and mix nicely.The batter would be frothy.Immediately pour into a greased flat steel vessel or dhokla container to 1 inch thickness and steam it for 12-15 mins after the steam starts coming out.I use my pressure cooker to steam it and I remove the whistle from it.
5. Cool it a bit and run a sharp knife in the edges and carefully unmold the dhokla into a plate.
6. Heat oil in a small tempering pan and crackle mustard seeds and sesame seeds.
7. Add green chillies, curry leaves and asafoetida and fry until the chillies wilt and spread the seasoning all over the dhokla.Garnish with grated coconut and chopped coriander leaves.
8. Cut it into squares or triangles of required size.