Thursday, 13 September 2012

Khaman Dhokla

2 cups gram dal; 4 tbsp curd
8 green chillies (ground)
A piece of ginger (ground)
¼ tsp turmeric; salt to taste
1 tblsp sugar
1tsp soda bicarbonate
4 tblsps oil
1tsp mustard seeds
Coriander leaves (chopped)
Fresh coconut (grated)


Soak dal in water 6 to 8 hours. Drain and grind coarsely. Add curd and cover with lid. Set aside for 4 hour to ferment.

When fermented, add the green chillies, ginger, turmeric, salt and sugar, and mix well.

Dissolve soda bicarbonate in 1 tbsp oil and add to batter. Keep the vessel for streaming ready on the fire.

Pour the batter onto a greased thali and stream for 20 minutes. When cool, cut into squares and place in a serving plate.

Next heat the oil and mustard seeds in small pan when the seeds begin to crackle, remove from fire and sprinkle over the dhoklas, garnish with coriander leaves and coconut.

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