Khaman Dhokla

Ingredients:
Bengal gram/Chana dal/Kadalai paruppu - 3/4 cup
Split green gram/Moong dal/Paasi paruppu - 1/4 cup
Salt (to taste)
Turmeric powder - 1/2 tsp.
Lemon juice - 1 tbsp.
Oil - 1 tbsp.
Fruit salt (eno) - 1 tsp.
Sugar - 1 tsp.

For tempering:
Mustard seeds - 1 tsp.
Sesame seeds (white) - 1 tsp. (I didn't add)
Green chillies - 2 (slit and chopped into 2)
Curry leaves - few
Oil

For garnishing:
Grated coconut - few
Coriander leaves - few

Method:
Soak the Bengal gram and split green gram for 4 to 5 hours.
Drain all the water and grind the grams into paste by pouring little water.
To the paste add salt, turmeric powder, lemon juice, sugar and oil and mix well.
Heat the steamer in the stove.
Grease the steamer vessel or dhokla plate with oil.
Add the fruit salt to the paste and mix.
Pour the paste into the greased vessel or plate.
Place it in the steamer immediately.
Steam for 20 minutes.
(Insert a toothpick and check whether the dhokla is cooked or not. If not, then cook for another 5 minutes)
Cool the dhoklas for a few minutes and invert them on a plate.
Cut them into pieces.
Temper the given ingredients and sprinkle over the dhokla pieces.
Finally garnish with grated coconut and coriander leaves.

Note:
Before adding Eno, the batter should be the same as idli batter.
If you want restaurant-like dhokla, pour a cup of water in the tempering when the mustard seeds crackle and green chilles are sautéed well. Bring the water to boil and pour on the top of dhokla pieces.
After 10 minutes, consume.
My dhoklas were very spongy so I didn't feel the need to pour water.

Recipe: adapted from a magazine.

Sent off to Priya's CWS-Chanadal event.

Posted in: Gujarati Cuisine, Snacks