Gujarati Khaman Dhokla

A soft, spongy and mildly tangy steamed snack, flavored with green chillies and ginger, and best served with coconut chutney.

Ingredients

• 1 cup rice
• 1 cup urad dal
• 1 cup yellow moong dal
• 3 cups sour buttermilk
• 2 green chillies, crushed fine
• 1/4 tsp ginger, grated fine
• 1/2 tsp soda bicarb
• 2 tbsp oil
• 2–3 pinches red chilli powder
• 1/2 tbsp coriander, finely chopped
• Salt to taste

Method

1. Mix rice and dal, wash, drain, and dry on a clean cloth for a few hours until grains are completely dry.
2. Grind to a coarse flour (like very fine sooji in texture) in a dry grinder or flour mill. Store in an airtight container for up to 2 months.
3. To prepare khaman, take 1 cup of the flour in a bowl and add buttermilk. Mix well and keep aside for 4–5 hours.
4. Dissolve soda bicarb in the oil and add to the batter.
5. Mix in all ingredients except red chilli powder and coriander. Pour immediately into a greased 6" diameter plate.
6. Steam over water in a cooker or steamer until cooked. (Insert a knife to check; it should come out clean.)
7. Sprinkle red chilli powder and coriander on top, then steam again for 2–3 minutes.
8. Cut khaman dhokla into squares or diamond shapes and serve hot with coconut chutney.