Preparation time - 10 minutes
Soaking time - 5 hours
Fermenting time - 5 to 6 hours
Cooking time - 20 minutes
Ingredients to make Khaman Dhokla:
1 cup gram dal - chana dal
1/2 tea spoon citric acid
Salt to taste
1 tea spoon crushed ginger
2 tea spoon finely chopped green chillies
1 tea spoon soda bi carb
1/2 tea spoon citric acid
2 tea spoon oil
A pinch asafoetida
For tadka - tempering:
2 table spoon oil
1 1/2 tea spoon mustard seeds
2 tea spoon sesame seeds
1/8 cup water
For garnishing:
Finely chopped coriander
Grated fresh coconut
To serve with:
Fried green chillies
Khaman chutney
Ingredients to make khaman chutney:
1/2 cup green chutney
3 to 4 pieces crumbles khaman dhokla
1 tea spoon crushed green chillies
Method to make Khaman Dhokla:
- Wash and soak chana dal for 4 to 5 hours in normal tap water.
- Again wash and grind it coarsely. Add 1/2 tea spoon citric acid to it and mix well. Keep a side covered at warm place for 4 to 5 hours.
- Now add salt, oil, asafoetida, chillies and ginger to it. At last add soda bi carb to it and mix well.
- Transfer it in hot and greased steamer plate. Steam for 12 to 15 minutes at high flame.
- Check and if ready remove from flame. Let it cool at room temp.
- When cool make pieces of it and spread hot tadka to it.
- For tadke heat oil in a pan and add mustard seeds to it. When they crackles add sesame seeds and remove from flame. Add some water and quickly spread over steamed khaman plate.
- Remove hot khaman dhokla carefully from plate and transfer in to serving vessel. Garnish with fresh coconut and coriander leaves.
- Hot and delicious Khaman Dhokla is ready to serve. Serve it with fried green chillies and chutney.
Method to make Khaman Chutney:
- Mix all ingredients of chutney in a bowl and mix well. Add a pinch salt and sugar if required.
Recipe BY Naiya Sheth.
