Soy Khaman Dhokla
|Gram dal||1 Cup (16 tbs)|
|Soy beans||4 Cup (64 tbs)|
|Plain yogurt||1 Cup (16 tbs)|
|Ginger||2 Tablespoon, chopped|
|Instant yeast||2 Teaspoon|
|Lime juice||2 Tablespoon|
|Oil/The reasoning oil your choice 2 teaspoon||2 Tablespoon|
|Mustard seeds||1 Teaspoon|
|Coconut||2 Tablespoon, grated|
|Sesame seeds||2 Tablespoon|
|Coriander||1 Cup (16 tbs), chopped|
|Green chilies||1 Tablespoon, deseeded chopped|
Wash ana soak the gram dal ana soy beans separately in plenty of water overnight.
The next morning wash ana drain, then grind in a mixer with green chillies, ginger, yogurt and warm water, to make a thick paste.
Add four tablespoons soy oil and salt.
Keep the paste in a warm place to ferment for at least 5-6 hours.
Boil water in a large pan or pressure cooker.
Grease a small cake pan.
In a bowl place two teaspoons lemon juice and yeast.
Pour three teaspoons of warm water on this and mix till the yeast dissolves.
Then mix in the paste quickly and thoroughly.
Then pour into the greased pan.
Steam for 10 minutes or until khaman dhokla is done.
Remove from steam and leave for two minutes cut into squares.
Heat 2 teaspoons oil in small pan, add mustard seeds ana asafoetida.
Stir-fry for a few seconds add sesame seeds coconut and chopped green chillies, and saute tor a few seconds.
Garnish dhoklas with seasoning and coriander leaves Serve with, green dhania chutney.