Khaman / channa dal dhoklas
Ginger & green chilli paste
As per Taste
Temper in oil: mustard seeds, curry/kadipatta leaves and til / white sesame seeds
Garnish: chopped coriander leaves & grated coconut
Soak channa dal and rice separately for atleast 2 hrs or till they are soaked nicely.
Grind the dal and rice separately, then mix them in a bowl with some salt.
Cover the dal rice mix with a lid and let it reat in a warm place for about 5-6 hours so that it can ferment.
Once the mix is fermented, add curd, salt, ginger-green chilli paste and turmeric powder and mix well.
Grease a shallow utensil (any baking dish should do) and pour the mix into it.
Just before putting the baking dish to steam, add the soda and mix well and immediately start steaming.
Steam for min of 10 – 15 mins / till its cooked well.
Once steamed, garnish with temper, chopped coriander leaves and some freshly grated coconut.
Cut into bite sized pieces.
Serve with tangy chutneys (tamarind / mint / coriander)…njoy!