chana daal and rice dhokla

chana dal khamam dhokla

ingrediants

1 cup chana dal/bengal gram

1/4 cup rice

1/2 cup curd

water as needed to grind the paste

1/4 tsp turmeric powder

1 tbsp oil + for greasing plate

salt to taste

1 tsp sugar

1/2 tsp soda

1 tsp lemon juice

for takda

3 tbsp oil

1  tsp mustard seeds

4-5 green chillies

1/4 tsp asafoetida

10-15 curry leaves

method

wash & soak chana dal and rice in water for 6-7 hours. In a mixer grinder add soaked dal, rice and curd. with the help of water grind the mixture to a smooth paste. transfer the mixture into a bowl. add salt, sugar, turmeric powder, oil and mix well for 5 minutes. cover with a lid & allow it to ferment for 8 hours or overnight. once fermented add soda and pour lemon juice over it to activate the soda. mix well. pour the batter in greased plate & spread it evenly. place the plate in a steamer & cook it for 15 minutes on high flame. after 15 minutes check with the help of a knife if it is cooked properly. the knife will come clean if its cooked otherwise give it a few more minutes. once cooked, remove from the steamer & let it cool down to room temperature then cut it into pieces.

for tadka

heat oil in a small pan. add mustard seeds, allow it to crackle. then add slit green chillies, asafoetida and curry leaves. turn off the gas. spread the tempering evenly over the khaman. garnish with coriander leaves and serve. 

you can also add green chilli and ginger paste to the batter.