Here's how to make Gujarati Moong Dal Dhokla at home.

Grind the Batter, drain soaked moong dal, and blend with green chili, ginger, salt, turmeric, and curd into a thick, smooth batter.

Rest the Batter, let the batter rest for 15–20 minutes for better fermentation.

Add Eno, just before steaming, add lemon juice and Eno to the batter; mix gently to make it airy.

Steam the Dhokla, pour batter into a greased tray, and steam for 15–20 minutes or until a toothpick comes out clean.

Prepare Tempering, heat oil, add mustard seeds, sesame seeds, and curry leaves, and let them splutter.

Temper and Serve, pour tempering over the dhokla, cut into pieces, and serve warm with chutney.