Khaman dhokla - spongy chana dal cake

Ingredients

• 2 cup Channa Dal
• 1/2 cup rice
• 1 cup yogurt
• touch of Astofedia
• 1 & 1/2 tsp of salt
• water as needed 3/4 cup
• 1 tsp baking soda
• 1 tsp fresh lemon juice
• 1 tsp grated ginger
• 1 tsp 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 over grind and do not make it watery. Enough to make a batter to pour. Almost like pancake batter. Add salt, ginger, astofedia ,sugar and mix it well. Set aside.
• Now bring to a boil on a high heat approximately 3-4 glass of water in a steamer. Water level has to below the rack.
  
• Lightly oil the round pan. Pour the batter in a pan. Pan with batter add 1/2 tsp of baking soda on top of it lemon juice. Mix batter in a pan circular one direction motion.
• Place pan in a boiling water on the rack in a steamer. Allow it to steam for 15 Min's. After 15 Min's open the steamer and insert knife or flat spatula. In a small pan heat the oil on a medium heat , add sesame seeds mustard seeds, cumin seeds, chopped.
• Spread over the pan. Cut pieces into desired shape. Transfer in a serving plate with flat spatula.

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