Khaman Dhokla or Khaman as preferred by us from South Gujarat are yellow in color and though the methods are the same for Dhokla, taste different.
4 cups of chana dal
1 cup Rice
1/4 tsp turmeric powder
2 TB ginger chilli paste
1/4 tsp hing
1 tsp soda bi carb
3 tsp oil
Salt to taste
1/2 cup curd
1/4 cup of finely chopped coriander leaves & finely grated coconut
1) Soak Dal and Rice together in water for 3-4 hours
2) Grind coarsely in a mixer (sooji consistency)
3) Now add ginger chilly paste, salt, hing, dahi, turmeric powder, bit of oil – Mix well and whisk till batter is light
4) Keep the mixture in a vessel to ferment (should take 2-3 hours)
5) After it is fermented, add soda bi carb in the middle part of the batter and also add 1 tsp lim juice over it; whisk well but in one direction only.
6) Take Dhokla vessel, grease and put thali, let it get hot.
7) Pour batter 1 to 11/2 inch thick in the thali; cover it with the lid and let it steam for 15-20 min
8) Open the lid, check by putting knife in the batter to see if done. If it does not stick then it is complete.
9) Remove, cut into squares, temper with vaghar (mustard seeds, bit of oil, hing) garnish with kothmir aka coriander leaves and coconut
Serve with Green Chutney.
This recipe is used at our house and has been dictated by my mother. No debates or arguments would be entertained in terms of preparing this some other way. Please feel free to prepare the way you are comfortable