Spicy Khaman Dhokla Recipe

• 1 cup chana dal
• 2 tablespoons moong dal split Green gram dal
• 3 tablespoons curd sour
• 1/4 tablespoon turmeric powder
• 1/3 tablespoon salt
• 1/2 tablespoon lemon juice
• 1/2 tablespoon salt fruit
• 1 pinch asafoetida hing
• masala
• 1/2 tablespoon mustard seeds
• 1/4 tablespoon fennel seed sauff or variyali dana
• 2 tablespoons red chili powder
• 1/4 tablespoon turmeric powder
• 1/2 tablespoon salt
• 1 pinch asafoetida hing
• 2 tablespoons oil
• 1/2 tablespoon mustard seeds
• 8 curry leaves
• 1/2 cup grated coconut

1. Preparing Khaman:nash both dals, add 11/2 cup water and soak for 6 hours. Then drain water and using food processor, take 1/2 cup water grind them till you will get medium coarse texture. Now add all other ingredients (sour curd, turmeric powder, salt, lemon juice, a pinch of asafoetida) except fruit salt. Do don't add fruit salt at this stage.
2. Place the steamer on gas and preheat the water till it starts boiling. It may take 5 minutes.nrease the stream plate with 1/4 tbsp oil. Now add fruit salt into batter and stir it briskly it will help to raise khaman perfectly.
3. Pour the batter into greased pan, and out it into steamer, let it cool for 15 minutes on medium or high flame.nake out khaman from steamer, let them cool. Then slice it khaman and put aside for tempering.
4. Preparing Masala Powder:nnce you put khaman mixture into steamer. Start preparing for masala powder.nake a roasting pan, heat it into medium flame. Add fenugreek seeds, mustard seeds and Fennel Seed into pan, and roast for 2-3 minutes, until you will get some aroma of seeds.now let them cook for 5 minutes. Now in mixture jar, take roasted seeds, all other ingredients (Red chili powder, turmeric powder, salt, a pinch of asafoetida) and grind them well. Masala powder is ready to use.
5. Preparing tempering:nn large pan, add 2 tbsp oil. Add mustard seeds and let them to crackle. Now add curry leaves and masala powder we have made. Immediately add 3-4 tbsp water into it so that masala cannot be burned.
6. Now add pieces of khaman and stir it until all piece will cover with tempering. It may take 2-3 minutes of stirring. Switch off the flame and garnish with fresh grated coconut, chopped coriander leaves.

chana dal, curd sour, turmeric powder, salt, lemon juice, salt fruit, asafoetida hing, masala, mustard seeds, dana, red chili powder, turmeric powder, salt, asafoetida hing, oil, mustard seeds, curry, grated coconut

Taken from www.yummly.com/recipe/Spicy-Khaman-Dhokla-Recipe-1686888 (may not work)