Khaman dhokla

Channa dal (split bengal gram) 1 cup 
Moong dal with skin 1 cup
Chilli-ginger paste 1 tbsp
Turmeric powder tsp
Buttermilk cup
Sugar 1 tsp
Soda-bi-carb tsp
Oil 3 tbsps
Salt to taste
A pinch of asafoetida

For the dhoklas:
Oil 28.4 ml
Water 28.4 ml
Soda-bi-carb tsp
A big pinch of citric acid

For the tempering:
Oil 2 tbsps
Mustard seeds 1 tsp
Sesame seeds 1 tsp
Coriander leaves for garnishing 

Soak both the dals separately for five hours.

Remove the skin from the moong dal and grind to a paste.

Mix both the pastes with the other ingredients.

Beat the mixture to make it light and fluffy. Cover it with a tight lid and keep aside in a warm place for about five hours to ferment.

For the dhoklas:

Combine the oil, water and citric acid in a small vessel and heat it.

When it starts boiling, remove from the fire and add half a teaspoon of soda-bi-carb. Stir with a spoon and pour it in the fermented batter. Mix well.

Take a vessel big enough to hold a plate with an eight-inch diameter. Add about four cups of water in it, and place a metal ring in the centre to put the plate on. Cover with a tight lid and boil the water.

Meanwhile, grease the plate with oil and pour the batter. Place it on the ring inside the vessel. Cover and steam for 15 minutes. The batter will rise and make spongy dhoklas.

Take out the plate carefully and cool for about 10 minutes. Cut into square pieces and serve in a plate.

For the tempering:

Prepare the tempering by heating oil and mustard seeds. When the seeds stop spluttering, add sesame seeds and cover with a lid. Switch off the gas and wait till the spluttering stops. 

Pour over the dhokhlas evenly. Sprinkle coriander leaves and serve hot or cold with green coriander chutney.

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