Sanjivani Khaman Dhokla

Health Benefits:

Khaman Dhokla is a tasty, soft, and fluffy steamed food item, which is rich in protein, complex carbohydrates and has a low glycemic index. It is diabetes friendly and healthy appetizer for heart patients too.

Ingredients:

• Chana Dal , rinsed and soaked-1 cup

Spices: 

• Mustard seeds -1 teaspoon
• Sesame seeds -1 teaspoon
• Asafetida -¼ teaspoon
• Turmeric -1/2 teaspoon heaped
• Cilantro , finely chopped-1 tablespoon
• Ginger , crushed-1 teaspoon
• Curry leaves-7-8
• Green Chilies , crushed-1-2 teaspoons (depending on how spicy hot taste is needed)
• Black Pepper , finely crushed-a pinch-is optional if you can tolerate the taste as it will increase the antioxidant power of the food
• Organic Sugar/Sweetener of your choice (Optional)-½ teaspoon
• Salt to taste or 1 heaped teaspoon or less based on health conditions
• Eno/fruit salt -3 teaspoonful for extra fluffiness or instant recipe

Liquids:

• Water-4 cups
• Avocado Oil -4 Tablespoons
• Lemon juice 1 teaspoon

Instructions :

• Rinse chana dal and soak for at least 2-3 hours or longer up-to 8 hours.
• Rinse chana dal again before grinding
• Grind chana dal into a slightly coarse paste with enough water to make a thick paste. Add water as needed to grind-Usually 1/2 cup of water is needed.
• Keep the batter aside for it to ferment so that it gets naturally fluffy. When fermented, add 3 tablespoons of oil, ginger and chilies, asafetida, turmeric, and salt to the batter. This is also the time to add sugar or black pepper if you want to use those spices. Add 1-2 teaspoons of Eno to make it very fluffy. If not mildly sour, add lemon juice over Eno to make it rise.
• If you choose to make it instantly without fermenting, then add 3 tablespoons of oil, ginger and chilies, asafetida, turmeric, and salt to the batter. This is also the time to add sugar or black pepper if you want to use those spices. Now add 3 teaspoons of Eno and Lemon juice to make it very fluffy, while stirring it in one direction.
• Pour the batter on a greased Thali/stainless steel plate that can be used for steaming. Gently shake the plate to level the batter evenly. If your plate is small, you will have to divide the batter into 2 portions and add half of the Eno only to one portion.
• Steam it for 8-10 minutes in a steamer on high flame. Then remove the plate and let it cool for another 5 minutes.
• Heat 1 tablespoonful of oil in a small pan for tempering. Add mustard seeds and as they crackle, add sesame seeds, and curry leaves and turn the stove off.
• Pour the tempering over the cooked Khaman and spread it evenly with the help of a butterknife.
• Cut into diamond shaped or square pieces and garnish with finely chopped cilantro.
• Serve it with green chutney or mango pickle.

Note:

For Instant Khaman Dhokla without soaking the chana dal-

• Use 2 cups Besan (chana dal flour) and 4 tablespoons of cream of wheat and add water to make a thick pancake like batter.
• Then add 3 tablespoons of oil, ginger and chilies, asafetida, turmeric, and salt to the batter. This is also the time to add sugar or black pepper if you want to use those spices. Now add 2 ½-3 teaspoons of Eno to make it very fluffy, while stirring it in one direction. Add 1 teaspoon of lemon juice to help Eno rise.
• Pour the batter on a greased Thali/stainless steel plate that can be used for steaming. Gently shake the plate to level the batter evenly.
• Steam it for 8-10 minutes in a steamer on high flame. Then remove the plate and let it cool for another 5 minutes.
• Heat 1 tablespoonful of oil in a small pan for tempering. Add mustard seeds and as they crackle, add sesame seeds, and curry leaves and turn the stove off.
• Pour the tempering over the cooked Khaman and spread it evenly with the help of a butterknife.
• Cut into diamond shaped or square shaped pieces and garnish with finely chopped cilantro.
• Serve it with green chutney or mango pickle.

To learn the recipes of different Chutneys, please visit our website.