Chana Dal/Split Bengal Gram/Split Chickpeas - 1 cup
Urad Dal/Split Black Gram - 1/2 cup
Mung/Whole Green Gram/Mung Bean - 1/2 cup
Curd/Yogurt - about 2 cups
Green Chillies - 5
Ginger - 1/2 inch piece
Turmeric/Haldi - 1/4 tsp
Mustard Seeds - 1/2 tsp
Asafoetida/Hing - 1/4 tsp
Oil - 2 tsp
1. Soak chana dal, urad dal and whole mung (with skin) for 5 - 6 hours in water. Wash soaked dals well.
2. Grind soaked dals, green chillies and ginger to a fine paste using curd (preferably sour). Calorie conscious people can use buttermilk instead of curd. Batter consistency is like idli batter.
3. Add salt, turmeric and mix. Let the batter ferment overnight.
4. Steam this batter for 12 - 15 minutes. I used an idli cooker. Grease the idli plates with little oil and fill the batter till 3/4th of each mold.
5. Remove the lid of the cooker and let it cool for about 5 minutes. Cut the dhokla into medium sized pieces.
6. Heat about 2 tsp oil in a pan and add mustard seeds, asafoetida. Turn off the heat when the mustard seeds pop. Pour this hot tempering/tadka over the dhokla pieces.
7. Garnish with chopped cilantro, grated coconut. Serve with coconut chutney.