Khaman Dhokla - Gujarati Recipe

Ingredients for the batter:
1 cup rice
1 cup channa dal
1 cup urad dal
Soak these dals and rice for 8 hours and then grind to a paste. Grind the dals and the rice to a coarse paste Keep it in a dry place for 6-8 hours for fermenting.
In the mean time soak 1 tbsp channa dal separately

Ingredients for the mix to be added with the fermented batter:
1 cup buttermilk
1 tsp baking soda
1 tbsp oil
salt to taste
2 tsp green chillies - ginger paste

Mix the Buttermilk, baking soda and oil and add this mixture to the fermented batter, with salt, ginger - chilli paste and the refrigerated channa dal. Mix it well to get a smooth consistency like that of an idli batter.
Grease thalis, pour the batter into the thali and steam in a pressure cooker for 20 minutes.
Just prick with a toothpick to see if it is cooked fully.
Let it cool a bit and then cut into squares.


Tempering ingredients:
1 tbsp oil
1 tbsp buttermilk and water
1 tsp mustard seeds
1 tsp sesame seeds
a generous pinch of asafoetida

Garnish Khaman Dhoklas with
2 tbsp chopped coriander leaves
1 tbsp grated coconut
2 chillies slit optional
Heat oil in a sauce pan, add the tempering ingredients, and then add the buttermilk and water. Pour over the Dhokla pieces and serve hot.