Drain the water from the soaked moong dal. Transfer the soaked dal into a grinder jar. Add about 1/4 cup water and grind it to a smooth paste.

In a large mixing bowl, add the moong dal paste and the other ingredients. Mix it well to form a batter. If it seems too thick, add water little by little until you get a pouring consistency.

Add water to the dhokla steamer and put it on high heat. Grease the plates on which you will pour the batter.

When steam starts forming in the steamer, lower the heat to medium. Pour the batter into the greased plates and place them inside the steamer. Cover and steam for 15-20 minutes. Adding lemon drops to the batter will allow natural fermentation and makes it soft and fluffy.

When done, take off the lid. Take the plates out. Set aside to cool while you prepare the tempering.

Heat the oil for tempering. Add the mustard seeds, sesame seeds, green chilies, and curry leaves. When it splutters, add the red chili powder. Take it off the gas and temper the dhokla.

Garnish with chopped coriander leaves and grated fresh coconut.

Serve with green chutney. Enjoy.

You can use ragi flour as an alternative to rice flour.

You can opt to use green gram dal/horse gram dal too, as per the availability.

For effective fermentation, don't skip adding the lemon juice. Keep it in a warm place for 1 to 2 hours to allow natural fermentation.