|1 cup Chana Dal (Split Bengal Gram)|
|1 teaspoon Lemon juice|
|2 tablespoons Sour Curd|
|1 tablespoon Green Chilli-Ginger paste|
|1 teaspoon Eno Fruit Salt (or 1/3 teaspoon Baking Soda (Sodium Bicarbonate))|
|1/8 teaspoon Turmeric Powder (haldi)|
|1 teaspoon Oil (to grease)|
|1 cup Water|
|1 tablespoon Oil|
|1 pinch Asafoetida (hing)|
|1/2 teaspoon Mustard seeds|
|4-5 Green Chillies, chopped|
|2 tablespoons finely chopped Fresh coriander leaves|
- Wash chana dal and soak it in water for 6 hours.
- Drain water and grind it coarsely. Add 1 cup water (or little less or more) and grind again until medium coarse texture.
- Mix crushed chana dal, lemon juice, sour curd and salt in a large bowl. Cover with a plate and keep it in warm place for 5-6 hours to ferment. Add green chilli-ginger paste and mix well.
- Grease steamer plates with oil. Pour 2-3 glasses water in steamer and heat it on medium flame. Mix Eno fruit salt in batter and stir it for a minute in one direction.
- You can notice the batter is increased to almost double.
- Pour it into greased plates until half of its height and place them the steamer.
- Steam it for 10-15 minutes over medium flame.
- After 10-15 minutes, open the steamer and insert a knife or toothpick into dhokla and check if it comes out clean. If it does, then dhokla is ready otherwise cook it more for 2-3 minutes.
- Take out thali from steamer and let it cool for few minutes and cut dhokla into small squares.
- Heat 1 tablespoon oil in a small pan. Add mustard seeds and asafoetida. When the seeds begin to crackle, add green chillies and sauté for few seconds. Turn off the flame and pour it over prepared dhoklas.
- Garnish vati dal khaman dhokla with chopped coriander leaves and serve.
- Do not keep batter idle for long time after adding eno salt.
- Steam dhokla on medium-low flame to make them spongy.