To begin making the Green Moong Dal Dhokla Recipe, soak the rice, and lentils in 3 cups of water for 6 hours. Grind the mixture along with green chillies, ginger, yogurt along with the water it was soaked in, into a batter, slightly coarse.

The consistency of the batter should be such that when you use a ladle to pour it does not pour itself but falls in dollops. Stir in the salt and allow the mixture to ferment for 8 hours.

Once fermented you will notice the dough has risen. Gently stir in the oil and the enos fruit salt and any other vegetable you wish to add to the dough taking care to keep the fluffy consistency.

Grease the Dhokla Thali’s with oil all round the sides and the base. Pour in the batter into the thali’s until it is half full. Sprinkle a little red chilli powder around the top of the dough.

Place the dhokla plates in a steamer and steam for about 10 minutes on high heat, until the dhokla's are cooked that when a tested inserted into the center comes out clean. Allow the dhokla’s to rest for 5 minutes before serving them.

Heat oil in a small pan on medium heat; add the mustard seeds, cumin seeds and curry leaves and allow them to crackle and turn off heat.

Drizzle the seasoning over the dhoklas and garnish with coriander leaves. Cut the dhokla's into desired shapes and serve the Green Moong Dal Dhokla with Green Chutney | Dhania Phudina Ni Chutney