Instructions

1. Drain the dal.
2. In a blender, place dal, oil, lemon juice, salt, sugar, chilies and ginger. Blend to a smooth thick runny batter.
3. Add water only if needed.
4. Empty into a dish and stir.
5. Cover and ferment in a warm place for 8-10 hours.
6. Prepare a dhokla steamer.
7. Grease 1-9 inch plate.
8. Stir the batter vigorously.
9. Mix Eno in the batter, stir and pour evenly in the plate.
10. Steam on high heat for 25 minutes.
11. Remove from the steamer, brush top of dhokla with oil and let cool slightly.
12. Cut desired size squares and empty into a deep serving dish.
13. Do the tempering, then garnish.
14. Serve with spicy sev, fried green chilies, and finely chopped onion, or besan chutney (see under Chutneys).

Instructions

1. Heat oil and add mustard seeds.
2. When crackled, add hing.
3. Pour over the khaman and toss well to coat.