Khaman Dhokla :
Vati Dal Khaman Dhokla is an enticing dhokla made from drenched and smashed chana dal (lentils). Vati dal implies doused and smashed lentils (vateli dal). For the most part, when individuals attempt to make this conventional Gujarati nibble at domestic, it does not come out soft and delicate. The mystery of making them delicate and soft lies in planning the culminate player and utilizing the right sum of Eno natural product salt (preparing pop or sodium bicarbonate). With carefully measured fixings in this formula, you can exceptionally effectively make feathery and mouth-watering dhokla at home.
Preparation Time: 12 hours
Cooking Time: 15 minutes
Serves: 4 servings
Ingredients:
| For Batter: |
| 1 container Chana Dal (Part Bengal Gram) |
| 1 teaspoon Lemon juice |
| 2 tablespoons Acrid Curd |
| 1 tablespoon Green Chilli-Ginger paste |
| 1 teaspoon Eno Natural product Salt (or 1/3 teaspoon Heating Pop (Sodium Bicarbonate)) |
| 1/8 teaspoon Turmeric Powder (haldi) |
| 1 teaspoon Oil (to grease) |
| 1 cup Water |
| Salt |
| For Tempering: |
| 1 tablespoon Oil |
| 1 squeeze Asafoetida (hing) |
| 1/2 teaspoon Mustard seeds |
| 4-5 Green Chillies, chopped |
| 2 tablespoons finely chopped New coriander leaves |
Directions:
1. Wash chana dal and douse it in water for 6 hours.
2. Deplete water and crush it coarsely. Include 1 glass of water (or a small less or more) and crush once more until medium coarse texture.
3. Blend pulverized chana dal, lemon juice, acrid curd, and salt in an expansive bowl. Cover with a plate and keep it in a warm put for 5-6 hours to age. Include green chili-ginger glue and blend well.
4. Oil steamer plates with oil. Pour 2-3 glasses of water in a steamer and warm it on medium fire. Blend Eno natural product salt in the hitter and mix it for a diminutive in one direction.
5. You can take note the player is expanded to nearly double.
6. Pour it into lubed plates until half of its stature and put them in the steamer.
7. Steam it for 10-15 minutes over medium flame.
8. After 10-15 minutes, open the steamer embed a cut or toothpick into the dhokla, and check if it comes out clean. If it does, at that point dhokla is prepared something else cook it for 2-3 minutes.
9. Take out thali from the steamer let it cool for a few minutes and cut dhokla into little squares.
10. Warm 1 tablespoon oil in a little container. Include mustard seeds and asafoetida. When the seeds start to crackle, include green chilies and sauté for a few seconds. Turn off the fire and pour it over the arranged dhoklas.
11. Embellish vati dal khaman dhokla with chopped coriander clear out and serve.
Tips and Variations:
- Do not keep the hitter sitting out of gear for a long time after including eno salt.
- Steam dhokla on medium-low fire to make them spongy.
Taste: Sour
Serving Ideas: It can be delighted with green chutney or served with a tea/coffee as a culmination breakfast or evening snack.