Khaman Dhokla
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All the way from Gujarat, a yummy snack to tease your tastebuds!
Ingredients: ( measurement for 2 medium sized plates)
Chickpea (chana dal splited) 2 cups Yoghurt (sour) ½ cup Ginger ( ground) 2 tbsp Oil ½ cup Sugar 1 tsp Salt Approx. 3 tsp Red Chillies (dry) 5-6 pieces Mustard seeds 1 tsp Asafoetida 1 tsp Lemon juice 2 tsp Sesame seeds (regular) 1 ½ tbsp Grated coconut ¼ cup Coriander leaves ¼ cup Eno 2 tsp
Method
Soak dal for 4-5 hours. Drain and grind to coarse texture with little water and yoghurt to a dropping consistency. Add ground ginger. Add ¼ cup oil to the batter, mix it and allow it to ferment overnight.
Add one teaspoon of Eno just before making the dhoklas. Oil the dhoklas, steam a plate. Pour batter to fill half the plate. Steam for 10-15mins, check if cooked. Remove. For tampering, add the rest of the oil. Heat the oil, then add mustard seeds, red chillies, sesame seeds and asafetida. Afterwards, add sugar and lemon juice and spread it over the dhokla plate. Garnish with grated coconut and coriander leaves.
Serve with green coriander chutney. You can eat it as a snack or include it as a part of your main course.
❖ The dhokla steamer is just two pans filled one on top of the other with a cover which works like a double boiler, with the steam coming to the top. You can also use a saucepan which is filled with water or a big bowl, over which you can place a plate, and cover the top with a lid.