- 1 cup Chana Dal (Split Bengal Gram)
- 2 table-spoons Sour Curd
- 1 table-spoon Green Chilli-Ginger paste
- 1/3 tea-spoon Baking Soda (Sodium Bicarbonate)
- 1/8 tea-spoon Turmeric Powder
- 1 tea-spoon Oil (to grease)
- 1 cup Water
- 1 table-spoon Oil
- 1 pinch Asafoetida (hing)
- 1/2 tea-spoon Mustard seeds
- 4-5 Green Chillies, chopped
- 2 table-spoons, finely chopped Fresh Coriander leaves
- Wash Chana Dal and soak it in water for 6 hours.
- Drain water and grind it coarsely. Add 1 cup water (or little less or more) and grind again until medium coarse texture.
- Mix crushed chana dal, sour curd and salt in a large bowl. Cover with a plate and keep it in a warm place for about 5-6 hours to ferment. Add green chilli-ginger paste and mix well.
- Grease steamer plates with oil. Pour 2-3 glasses water in steamer and heat it on medium flame. Mix sodium bicarbonate in batter and stir for a minute in one direction.
- Pour it into greased plates until half of its height and place them the steamer.
- Steam it for 10-15 minutes over medium flame.
- After 10-15 minutes, open the steamer and insert a knife or toothpick into dhokla and check if it comes out clean. If it does, then the dhokla is ready; otherwise cook if for about 2-3 more minutes.
- Take out plate from steamer and let it cool for a few minutes and cut dhokla into small squares.
- Heat 1 table-spoon oil in a small pan. Add mustard seeds and asafoetida. When the seeds begin to crackle, add green chillies and saute for few seconds. Turn off the flame and pour over prepared dhoklas.
- Garnish Khaman Dhokla with chopped coriander leaves and serve.