For the Khaman
400 gm of Channa Dal
½ tsp Haldi (turmetic)
6-7 spicy Green Chillis chopped finely
1 tbsp Ginger paste
Pinch of Sugar Pinch of Hing (asafetida)
1 tbsp Peanut oil
1 tbsp of Eno (or 1 tsp of soda bi carb)
Salt to taste 2 tbsp Peanut oil
2 tsp Rai (mustard seeds)
1 tbsp shredded fresh Coconut
1 tbsp chopped Corriander
1.Soak the channa dal for 4 to 5 hours.
2.Coarsely grind the soaked dal, and keep it covered for another 4 to 5 hours for it to ferment.
3.When ready to make, take the ground dal in a mixing bowl, add the all the other ingredients and give it a very good whizz.
4.The eno with make the mixture bubble up and get some air in it.
5.Prepare the steamer, and grease the tin with some oil.
6.Pour the dhokla batter into the dish and steam for about 20-25 minutes.
7.Check if it done by inserting a knife in the middle and if it comes out clean then its done.
8.If not return to steam for a few more minutes. Once ready, pull out and cut them diagonally in diamond shapes.
9.In another small kadai take 2 tbsp of oil, and when smoking hot, add the mustard seeds.
10.As they start to splutter, pour it over the khaman. Sprinkle with shredded coconut and coriander.
11.This can be had as it is, but for the Rassawalla Khaman, follow the recipe below.
For the ‘Rassa’ (gravy):-
100 gm Urad Dal
100 gm Chana Dal
100 gm Tuwar Dal
6-7 tomatoes chopped
2-3 pods Cardamom
4-5 Black pepper
2-3 Green Chillis (ground)
3-4 pieces of dried Tamarind soaked in water
Salt to taste
2 chopped Tomatoes
1 chopped Onion
1 cup fine yellow Sev
2 tbsp chopped Corriander
2 tbsp shredded fresh Coconut
1.Soak the dals for 2 hours and boil.
2.In another pot boil some water and cook the tomatoes in it. Meanwhile, dry grind the cardamoms, cloves and black pepper seeds to a fine powder.
3.Now mash the dals and add to tomato/water.
4.Add green chilli paste, spices and salt.
5.Let it boil for some time and then add tamarind pulp in the end.
6.The consistency of the dal should be on the thicker side.
To serve, pan fry the khaman dhokla in some oil. Put them in a deep-dish plate. Pour the dal over the khaman, and top it up with chopped tomatoes, onions coriander, shredded coconut and sev.