khaman dhokla

Name: khaman dhokla Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 30
Ingredients: 1 cup channa dhal; 3/4 cup rice; 2 tsp. oil; 3 tsp. ginger; 1 green chili; 2 1/2 tsp. salt; 1 tsp. hing; 1 1/2 tsp. tumeric; 1 Tbsp. sugar; 1 tbsp. baking powder; 1 tbsp. mustard seeds; 1 tbsp. sesame seeds; 3 tbsp. cilantro chopped; 1 tbsp. grated coconut

Minutes to Prepare: 20
Minutes to Cook: 15

Number of Servings: 30

Ingredients

1 cup channa dhal3/4 cup rice2 tsp. oil3 tsp. ginger1 green chili 2 1/2 tsp. salt1 tsp. hing1 1/2 tsp. tumeric1 Tbsp. sugar1 tbsp. baking powder1 tbsp. mustard seeds1 tbsp. sesame seeds3 tbsp. cilantro, chopped1 tbsp. grated coconut

Directions

Wash and soak channa dhal in about 2 cups water in a covered bowl. Soak rice in another bowl with just enough water to top the rice. Leave for 2 -3 hours. First grind channa dhal, then grind rice. Mix batters together. Cover mixture and allow to sit undisturbed for 8 hours to overnight. Next add oil,salt, tumeric, hing and sugar to the batter. Take ginger and chili and mix in the mixer to a paste. Add this to the batter. Last add the baking powder. Mix gently. Lightly grease the dhokla pan. Add batter (enough for 2 plates). Place water in the pot. Place dhokla maker in the pot. Cover and steam for about 15 minutes. When finished, batter should be like a cake and spring back when touched. Remove maker and let cool for 5 minutes. Make a tadka of 3 tsp. oil, first pop the mustard seeds, then add the sesame seeds. remove from heat and spread over the dhokla. Top with cilantro and coconut. Cut into 30 pieces. Serve at room temperature with tamarind chutney.

Number of Servings: 30

Recipe submitted by SparkPeople user EKAVALI.

Servings Per Recipe: 30

Nutritional Info Amount Per Serving