KHAMAN (Yellow) DHOKLA
METHOD
Soak the dal in water to cover, overnight. In the morning, grind it a little coarsely. Let it stand covered
overnight again. Once the dal has fermented, add half the oil, salt, asafoetida, ground green chillies, ginger
and soda bicarbonate mixed with a little water. Beat thoroughly once again. Grease a large MWO baking
dish (2” deep) with a little oil. Spread the mixture in it to a thickness of 1”. Stand in another dish of hot
water. Microwave, covered, on 600W for 12 minutes. To check the Dhokla for readiness, pierce it with a
fork. When done, the fork will come out clean. Once the Dhokla is cool, cut into 1½” cubes. Combine
remaining oil and mustard seeds, add curry leaves. Microwave on HIGH for 2½ minutes and pour over the
Dhokla. Garnish with grated coconut and chopped coriander leaves. Serve warm or cold.
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PREPARATION TIME: 20 mins COOKING TIME: 15 mins SERVES: 4
INGREDIENTS
2 cups Split Bengal gram (Chana Dal)
½ tsp Soda bicarbonate
2 cups Water
¼ tsp Asafoetida (
hing
)
4 Green chillies
½” pc Ginger
5 tbsp Oil
Salt to taste
For tempering
¼ tsp Mustard seeds
8 Curry leaves
For garnishing
½ cup Coriander leaves, chopped
½ cup Coconut, grated
A
