Soak the Moong for about 4 hours; discard all water, rinse and drain water again.
In a food processor or blender, combine moong, yogurt, cilantro, jalapeno, and garlic paste,blend to make a smooth batter. Pour into a medium size bowl and add a 1⁄4 cup of water to remove all the batter from the food processor or blender. Add more water if needed.
Add all spices, except Eno™, to the batter and mix well. If the batter is too thick, add a little water to make the consistency resemble a batter. Set aside.
Prepare a “steamer” – In a large sauce pan, on medium high heat, add 3 cups of water and place a steel trivet or cookie cutter. Bring water to a boil then lower heat to simmer.
In an 8 inch round cake pan, evenly spray cooking oil spray for 2 seconds. Set aside.
Add the Eno™ into the batter and mix quickly; pour the batter into the pan. Immediately put the pan into the steamer on the trivet and cover. Cook for 15 minutes then remove the pan from the steamer and set aside.
Cool Dhoklas completely and cut into small square pieces or diamond shapes. Use the cookie cutter to make fun shapes!
To make the wagar, in a medium sized skillet or wok, over medium heat, evenly spray cooking oil spray for 2 seconds. Once heated, add mustard seeds, curry leaves and cilantro. Cover for 1 minute until it cracks and sizzles.
Remove the cover and add all the Moong Dhoklas in the skillet and spray with cooking oil spray for another 2 seconds.
Sprinkle in the shredded coconut and toss gently, without breaking the Dhoklas. Remove from stove.
Arrange the Moong Dhoklas in a serving plate and serve with the coconut and pineapple chutney*.
In a food processor or blender, add coconut powder, pineapple chunks and garlic chili sauce. Puree until smooth.
Drizzle over Moong Dhoklas and transfer remaining chutney to a small serving bowl.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.