Step 1: Soak Dal and Poha

Take 1 cup moong dal and 1/4 cup poha in a bowl. Wash them thoroughly with water twice. Add 1 cup rava and 2 cups buttermilk to the washed dal and poha. Mix everything well. Cover the bowl and let it soak for at least 3-4 hours to allow the dal and poha to soften and the mixture to ferment.

Step 2: Prepare the Batter

After 3 hours, the mixture will have puffed up. Add 1/4 tsp turmeric powder and 1 tsp salt (or to taste) to the mixture. Mix well. Transfer the entire mixture to a mixer grinder. Add 2 green chilies. Blend to a very smooth, fine paste. The consistency should be like a ribbon when poured. Add 1 tsp ginger-garlic paste and mix well.

Step 3: Grease Plate and Prepare Steamer

Grease a steel plate with a little oil, ensuring it's evenly coated. Place a stand in a steamer or large pot, add water, and bring it to a rolling boil over high flame.

Step 4: Add Eno and Steam Dhokla

Take half of the prepared batter into a separate bowl. Add 1 tsp oil and 1 tsp Eno fruit salt. Mix quickly and gently in one direction until the batter becomes frothy and light. Immediately pour the batter into the greased plate. Sprinkle a little Kashmiri red chili powder on top for color. Carefully place the plate in the preheated steamer. Cover and steam on high flame for 15 minutes.

Step 5: Cool and Cut Dhokla

After 15 minutes, check the dhokla by inserting a knife or toothpick into the center; it should come out clean. Remove the dhokla from the steamer and let it cool completely. Once cooled, cut the dhokla into desired small or medium pieces. Sprinkle fresh coriander leaves over the cut dhokla.

Step 6: Prepare and Add Tempering

For the tempering, heat 1 tbsp oil in a small pan. Add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1 tsp sesame seeds, a pinch of asafoetida, and a few curry leaves. Sauté until the mustard seeds splutter and the curry leaves become fragrant. Pour the hot tempering evenly over the dhokla pieces.

Step 7: Serve Dhokla

Your soft, spongy, and healthy Moong Dal Dhokla is ready to be served. Enjoy it with green chutney or your favorite accompaniment.

• Soak the dal and poha for at least 3-4 hours for proper fermentation and soft dhokla.

• If using curd instead of buttermilk, use 1/2 cup sour curd and 1.5 cups water.

• Ensure the water in the steamer is boiling before placing the dhokla batter, otherwise, the dhokla will not rise.

• Let the dhokla cool completely before cutting for clean pieces.

• Do not overmix the batter after adding Eno fruit salt; mix quickly in one direction until frothy.

• You can use split green gram with skin (chilkewali dal) instead of split yellow lentils.

• Add grated vegetables like carrots or bottle gourd to the batter for added nutrition.

• For a spicier dhokla, increase the number of green chilies or add a pinch of black pepper powder.