Vati Dal Khaman Dhokla Recipe

 INGREDIENTS :

For Batter:

1 cup Chana Dal (Split Bengal Gram)

1 teaspoon Lemon juice

2 tablespoons Sour Curd

1 tablespoon Green Chilli-Ginger paste

1 teaspoon Eno Fruit Salt (or 1/3 teaspoon Baking Soda (Sodium Bicarbonate))

1/8 teaspoon Turmeric Powder (Haldi)

1 teaspoon Oil (to grease)

1 cup Water

Salt

tablespoon Oil

1 pinch Asafoetida (hing)

1/2 teaspoon Mustard seeds

4-5 Green Chillies, chopped

2 tablespoons finely chopped Fresh coriander leaves

INSTRUCTIONS :

1. Wash and soak chana dal for 6 - 8 hours.

2. After 8 hours, drain the dal. In a blender, add the drained dal, yogurt, and oil. Gradually add water a little at a time and blend until you get a smooth mixture.

3. Remove the mixture into a bowl (preferably a metal bowl). Cover and set aside to ferment for 6 - 8 hours.

MAKING

4. Heat up water in a steamer. Grease the tray with a little oil and set it aside.

5. After about 8 hours, to the fermented batter, add yogurt, oil, ginger-green chili paste, salt, turmeric powder, and lime juice. Stir to mix everything well. Set aside.6. When the steamer is ready (with water boiling), add the Eno fruit salt and mix well. Pour the batter into the greased tray, filling it only halfway up.

7. Place the tray in the steamer and let steam for about 12 - 15 minutes.

8. Meanwhile, for the tempering, heat some oil, add mustard seeds, and allow to splutter. Then, add a pinch of asafoetida. Remove from heat and set aside.

9. Once the khaman is done steaming, remove the tray from the steamer and set it aside for a few minutes.

10. Cut into pieces, sprinkle some water. Garnish with freshly chopped coriander leaves. Using a spoon pour the prepared tempering all over the pieces of khaman