Khaman dhokla - spongy chana dal cake

Ingredients

• 2 Cup Channa Dal
• 1/2 Cup Rice
• 1 Cup Yogurt
• Touch Astofedia
• 1 & 1/2 Tsp Salt
• 3 or 4 Cups Water
• 1 Tsp Baking Soda or ENO available
• 1 Tsp Fresh Lemon Juic
• 1 Tsp Grated Ginger
• 1 Tst Fresh Chopped Hot Chillies
• 1/4 Cup Oil
• 1 Tsp Black Mustard Seeds
• 1 Tsp Cumin Seeds
• 1 Tsp Sesame Seeds
• 4 TBsp Chopped Coriander Leaves
• 1 Tsp Sugar

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Preparation

• Wash & soak the Dal for 5 hours in warm water.
• Drain and grind coarsely. Add yogurt and little water to make a batter.
• Take care not overgrind and do not make it watery. Grind enough to make the batter pour almost like pancake batter.
• Add salt, ginger, astofedia, sugar and mix well. Set aside. Now bring to a boil approximately 3-4 cups of water in a steamer. The water level has to be below the rack.
  
• Lightly oil the round pan. Pour the batter in the pan. On top of the pan of batter, add 1/2 Tsp of baking soda. And then on top of that, add the lemon juice.
• Watch for it to bubble. Save the bubbles in the batter. Mix the batter in a pan in a circular motion. Place the pan on the rack above the boiling water in the steamer. Allow it to steam for 15 minutes.
• After 15 minutes, open the steamer and insert a knife or flat spatula. If the batter sticks to the knife, leave it to steam five more minutes.
• Take the pan out of steamer and let it cool down for five minutes. In a small pan heat the oil on medium heat. Add sesame seeds, mustard seeds, cumin seeds, chopped jalapeño pepper and chopped cilantro to garnish.
  
• Spread over the pan. Cut pieces into desired shape. Transfer to a serving plate with a flat spatula.

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