Khaman Dhokla

Ingredients:

Chana Dal (Split Bengal Gram) : 3 cups
Rice          :  1 cup
Urad Dal (Split Black Lentils)  :  1/4 cup
Sour Yogurt: 2 tbsp
Sugar         : 2 tsp
Eno fruit salt:  2 tsp
Oil : 2 tsp
Ginger-Chilli paste : 2 tsp or as per your choice
Salt for taste

For Garnishing:

Oil : 2 tbsp
Cumin Seeds: 1 tsp
Coriander Seeds: 1 tsp
Mustard Seeds
Few curry leaves
Fresh Coriander: half cup
Freshly grated coconut: half cup
Asafoetida: half tsp

Method:

• Soak chana dal overnight in sufficient quantity of water. Soak separately urad dal and rice together in water.
• Next day grind coarsely the soaked lentils together to a consistency slightly thick but not too thick. You may need to add a little bit of water to get the correct consistency while grinding.
• Now let this batter ferment for atleast 8 hours more.
• To check if the batter is rightly fermented, try moving a spatula in the batter and you might get a net like texture. This means that the batter is well fermented.
• Now take a pressure cooker, with almost 1/4 water and keep it for heating. 
• Till then add ginger- chilli paste, sugar, sour yogurt, salt and hot oil to the fermented batter.
• By the time the water gets heated up and you can see some vapour coming out, quickly add eno to the batter prepared in the previous step.
• The batter will start becoming frothy as you mix eno in it.
• Pour this batter in an oil greased container and keep it tightly covered in the pressure cooker. Do not put the whistle on the pressure cooker and let it steam at a high flame for 25-30 minutes.
• Now to prepare the garnishing, heat oil and add cumin seeds, coriander seeds and mustard seeds. Once they start cracking, add asafoetida and curry leaves and remove from heat.
• Now after 25-30 minutes, remove the pressure cooker from heat and let the steamed batter cool. 

• Cut the dhokla in squares and garnish it with coriander leaves, coconut and the tempering prepared with cumin seeds.
• Serve it with fried green chillies or with green coriander chutney.