khaman dhokla

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

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.