Khaman

divider
Ingredients
  • 1 cup Chana dal (soak for 24 hours)
  • ⅓ cup Oil
  • 3 tbsps Lemon juice
  • 1¼ tsp Salt (or to taste)
  • 1½ tsp Sugar
  • 1 tsp Green chilies (crushed, or to taste )
  • 2 tsps Ginger (crushed)
  • 1 tbsp Plain yogurt
  • ⅛ tsp Turmeric
  • 1 tsp Eno (fruit salt)
Instructions
  1. Drain the dal.
  2. In a blender, place dal and the remaining ingredients, except Eno and 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. Sprinkle garnish, pour the tempering and toss well to coat.
  14. Serve with spicy sev, fried green chilies and finely chopped onion, or besan chutney (see recipe under Chutneys).
Tempering
Ingredients
  • 3 tbsps Oil
  • 1 tsp Mustard seeds
  • ⅛ tsp Asafoetida (hing)
  • Green coriander (chopped for garnishing)
  • Grated coconut (for garnishing)
Instructions
  1. Heat oil on medium-high and add mustard seeds.
  2. When crackled, add hing.
  3. Pour over the khaman.