Khaman Dhokla

Ingredients

Rice - 1 cup
Soda bicarb - ½ tsp
Horse bean - 1 cup
Oil - 2 tbsp
Split green gram - 1 cup
Red chili powder - 2 to 3 pinches
Sour buttermilk - 3 cups
Coriander finely chopped - ½ tbsp
Green chilies crushed fine - 2
Salt to taste
Finely grated Ginger - ¼ tsp

Method

• Mix the rice and pulses.
• Wash, drain and dry on a clean cloth for a few hours. The grains should be completely dried.
• Grind to a coarse flour in dry grinder or at the flourmill. This flour should be like very fine in texture. Store in airtight container and use as required. Will keep good upto 2 months.
• To make khaman, take 1cup flour in a bowl. Add buttermilk, and mix well.
• Keep- aside for 4-5 hours.
• Dissolve soda-bicarb in the oil. Add to batter. Mix all ingredients except red chili powder and coriander. Pour immediately in a 6" diameter. And 6” thick greased mould.
• Steam over water either in a cooker or steamer for 10-15 minutes (without the whistle if using a pressure cooker).
• Pierce knife, and check, it should come out clean if done. Sprinkle the chili powder and coriander, and steam again for 2-3 minutes. Cut into squares or diamonds.
• Serve hot with coconut chutney or coriander chutney.