Combine split moong dal, green chilli and chopped ginger, water in a mixer and blend to a smooth paste.
Transfer to a bowl and keep in kitchen cupboard for 3 hours to ferment naturally.
After 3 hours, mix salt,sugar and lemon juice. Blend well with spatula.
Grease a bowl and transfer the dhokla mixture. Steam it in a steamer for 15-18 minutes. Then cool the dhokla.
Heat the 2 tbsp oil in a tadka pan. Add mustard seeds and allow to splutter.
Add curry leaves, red chilli and fry on low flame till leaves are crispy.
Add hing and sesame seeds. Saute for 20 seconds and then switch off the flame. Add 2 tbsp water to the tadka pan and mix well.
Spread all over the tadka on the dhokla, cut the tasty dhokla and serve with chutney.
Thanks
