- 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 1/4 teaspoon Sodium Bicarbonate)
- 1/8 teaspoon Turmeric Powder (haldi)
- 1 teaspoon Oil (to grease)
- 1 cup Water
For Tempering: –
- 1 tablespoon Oil
- 1 pinch Asafoetida (hing)
- 1/2 teaspoon Mustard seeds
- 4-5 Green Chillies, chopped
- 2 tablespoons finely chopped Fresh coriander leaves
Directions For Khaman Dhokla
- Wash chana dal and soak it in water for 6 hours.
- Drain water and grind it coarsely. Add 1 cup water and grind again until medium coarse texture.
- Mix crushed chana dal, lemon juice, sour curd and salt in a large bowl.
- Cover with a plate and keep it in warm place for 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 Eno fruit salt in batter and and stir it for a minute in one direction.
- You will notice batter’s size is increased to double.
- 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 in to dhokla and check if it comes out clean.
- If it does, then dhokla is ready otherwise cook it more for 2-3 minutes.
- Take out thali from steamer and let it cool for few minutes and cut dhokla into small squares.
- Heat 1 tablespoon oil in a small pan. Add mustard seeds and asafoetida.
- When the seeds begin to crackle, add green chillies and sauté for few seconds.
- Turn off the flame and pour it over prepared dhoklas.
- Garnish vati dal khaman dhokla with chopped coriander leaves and serve.
Thanks visiting for Khaman Dhokla recipe.