Khaman dhokla - spongy chana dal cake

Name: Khaman dhokla - spongy chana dal cake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: En
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

Other

Very Easy

35 min

Preparation

Preparation20 min

Cook time15 min

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.