1 cup rice
1 cup urad dal
1 cup yellow moong dal
3 cups sour buttermilk
2 green chillies crushed fine
1/4 tsp – ginger grated fine
1/2 tsp – soda bicarb
2 tbsp – oil
2-3 pinches red chilli powder
1/2 tbsp – coriander finely chopped
Salt To Taste
How to make Gujarati Khaman Dhokla:
- Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
- The grain should be completely. Grind to a coarse flour in dry grinder or at the flour mill. This flour should be like very fine soji in texture.
- Store in airtight container and use as required. Will keep good upto 2 months. To make khaman, take 1 cup flour in a bowl.
- Add buttermilk, and mix well. Keep- aside for 4-5 hours. Dissolve sodabicarb in the oil. Add to batter.
- Mix all ingredients except red chilli powder and coriander. Pour immediately in a 6″ diam. greased plate.
- Steam over water either in a cooker or steamer. Pierce knife, and check, should come out clean if done.
- Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
- Cut dhaman dhokla into squares or diamonds and serve hot with coconut chutney.