Moong sprout dhokla

First soak the moong, for 3 cup moong sprouts, take 2 cup moong beans. Next day, strain the water and keep it in the sprout maker or any cotton cloth. Cover it tightly and keep it in a warm place for 10 hours. (the next day you will see the moong sprouts coming out very nicely.)

Also soak the chaval/rice and dal separately for 6-7 hours.

Next day strain the dal, chaval, grind it together to make a smooth paste. Also grind the moong sprouts into a paste texture. Mix the chaval and moong sprouts paste neatly. Keep this batter in sunlight for 5-6 hours for fermentation.

Take this batter, add the chilli, garlic and coriander paste. Mix it well. Then add salt, 2 tsp oil and mix it well. Now add the baking soda and mix it properly.

Take a dhokla maker, grease the thali and put in the batter. Cook this on the stove on a high flame for 15 mins.

Check the dhokla with a knife, then cut the dhokla in round shapes with a cookie cutter.

To make the tadka, take a pan and put in oil to heat. Then put in the mustard, cumin seeds, sesame, hing, curry leaves. Pour this tadka on the dhokla, put fresh coconut and coriander on it.

The delicious sprouts dhokla is ready!