Moong Dal Pandoli

Start with soaking the moong dal for approx three hours.

In a grinder blend the dal, oats, yoghurt, ginger garlic paste, salt and water to a perfect consistency.

To temper heat oil in a pan and add the masalas and stop once the seeds begin to crackle.

Tie a muslin cloth on top of a vessel half-filled with water and heat till the water boils.

Just before steaming, sprinkle the fruit salt on the batter.

Pour 1 to 2 tbsp of the batter on the muslin cloth at regular intervals, cover with a dome shaped lid and steam for 5 to 7 minutes.

Repeat with remaining batter to make more pandolis.

Serve immediately with tomato chutney.