KHAMAN (Yellow) DHOKLA
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PREPARATION TIME: 20 mins | COOKING TIME: 15 mins | SERVES: 4 | |||
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INGREDIENTS |
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2 cups | Split Bengal gram (Chana Dal) |
| ½ cup | Coriander leaves, chopped | |
½ tsp | Soda bicarbonate |
| ½ cup | Coconut, grated |
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2 cups | Water |
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¼ tsp | Asafoetida (hing) |
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4 | Green chillies |
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½” pc | Ginger |
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5 tbsp | Oil |
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Salt to taste |
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For tempering |
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¼ tsp | Mustard seeds |
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8 | Curry leaves |
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METHOD
Soak the dal in water to cover, overnight. In the morning, grind it a little coarsely. Let it stand covered overnight again. Once the dal has fermented, add half the oil, salt, asafoetida, ground green chillies, ginger and soda bicarbonate mixed with a little water. Beat thoroughly once again. Grease a large MWO baking dish (2” deep) with a little oil. Spread the mixture in it to a thickness of 1”. Stand in another dish of hot water. Microwave, covered, on 600W for 12 minutes. To check the Dhokla for readiness, pierce it with a fork. When done, the fork will come out clean. Once the Dhokla is cool, cut into 1½” cubes. Combine remaining oil and mustard seeds, add curry leaves. Microwave on HIGH for 2½ minutes and pour over the Dhokla. Garnish with grated coconut and chopped coriander leaves. Serve warm or cold.
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