Khaman Dhokla (Low Sodium, Low Fat) - PBDAVE- Gujarati Style

Ingredients:
*Indian Channa Dal - 1/2 cup, 2 serving
Yogurt Plain Greek Yogurt, non-fat, .25 cup
Olive Oil, 1 1tsp
Water, tap, 4 fl oz
*Salt (table), .25 tsp
Turmeric, ground, .25 tsp
Lemon Juice 'Real Lemon' 100% juice, 1 tsp
Eno - Fruit Salt, 1 tbsp
Granulated Sugar, .5 tsp
Olive Oil, 1 1tsp
*Black Mustard Seeds, 1 tsp
*Green chilly / Mirchi, 5 gram(s)
*corriander fresh, .25 cup
*asafoetida (hing), 0.25 tsp

Soak Channa Dal for 4 to 5 hrs. Than blend it in a blender to make a batter leave it little coarse,add 1/4 tsp. of olive oil. Add 1/4 cup of greek yogurt and 1/4 cup water to blend as needed. Leave it overnight covered in a warm place (you can leave it in Stove). In the morning after 8 to 10 hrs. take it out from the stove add 1/4 tsp. salt, 1/4 tsp. turmeric powder, 1 tsp. lemon juice, 1/2 tsp. sugar mix it well. In a big 5 quart pot add about 7 or 8 cups of water for steaming let the water boil put a stand in the pot for steaming dish. Spread little oil on the dish add 3/4 tsp of Eno(fruit-salt) to half of the batter and pour it in dish and place the dish in the pot on the stand while water is boiling for steaming cover the pot and leave it for about 12 to 15 min. Take it out and see if the batter had puffed up let it cool for 5 to 6 min. Put second dish in the steamer and steam the second portion. In a small Tadka pot add 1 tsp. olive oil when heated add mustard seeds when popped, add 4 green chilies (slice them from the middle), add 1/4 tsp. hing and sprinkle this on both dishes evenly. Cut them into small piece about 11/2 inches square. Garnish them with finely chopped coriander. Serve this with green coriander chutney.

Serving Size: 4 People