Khaman Dhokla - Spongy Chana Dal snack

Khaman Dhokla


View the video: "Preparing Khaman Dhokla"


As a vegetarian I am often asked about the protein values in my food. I personally believe in protein derived from a plant source.  Channa Dal is also called Bengal Dal.  Today I am going to share a recipe which is very nutritious,  low in fat, low in carbohydrates and high in protein.  It is very low in the Glycemic Index.   It does not raise your blood sugar.  In research, a scientist has found that these beans are excellent for diabetic patients. This recipe requires some practice and may be a little hard to make for new cooks.  This recipe also requires a special steamer with a rack and Thali  or round aluminum pan  approximately 7" or  8" so that it fits in the steamer.


Chana Dal or Bengal Dal


Cooking Difficulty Level: Difficult
Cooking Preparation Time: 20 Minutes
Cooking Time: 45 Minutes
Recipe Type: Vegan (omit Yogurt & use Lemon Juice) & Jain (omit Ginger) & Gluten Free

Ingredients:
2    Cup Channa Dal
1/2 Cup Rice
1    Cup Yogurt
Touch Astofedia
1 & 1/2 Tsp Salt
3 or 4 Cups Water
1    Tsp Baking Soda or ENO available
          at Indian grocery store
1    Tsp Fresh Lemon Juic
1    Tsp Grated Ginger
1    Tst Fresh Chopped Hot Chillies
1/4 Cup Oil
1    Tsp Black Mustard Seeds
1    Tsp Cumin Seeds
1    Tsp Sesame Seeds
4    TBsp Chopped Coriander Leaves
1    Tsp Sugar

How to Prepare:
  1. Wash & soak the Dal for 5 hours in warm water.
  2. Drain and grind coarsely.  
  3. Add yogurt and little water to make a batter.
  4. Take care not overgrind and do not make it watery.   Grind enough to make the batter pour almost like pancake batter. 
  5. Add salt, ginger, astofedia, sugar and mix well. Set aside.
  6. Now bring to a boil approximately 3-4 cups of water in a steamer.  The water level has to be below the rack.
  7. Lightly oil the round pan. 
  8. Pour the batter in the pan.
  9. (This is the trick for puffy dhokla:) On top of the pan of batter, add 1/2 Tsp of baking soda.  And then on top of that, add the lemon juice.
  10. Watch for it to bubble. Save the bubbles in the batter.  Mix the batter in a pan in a circular motion.
  11. Place the pan on the rack above the boiling water in the steamer.  Allow it to steam for 15 minutes.
  12. After 15 minutes, open the steamer (care should be taken not to scald yourself) and insert a knife or flat spatula.
  13. If the batter sticks to the knife, leave it to steam five more minutes.
  14. Take the pan out of steamer and let it cool down for five minutes.
  15. In a small pan heat the oil on medium heat.  
  16. Add sesame seeds, mustard seeds, cumin seeds, chopped jalapeño pepper and chopped cilantro to garnish.
  17. Spread over the pan. 
  18. Cut pieces into desired shape. 
  19. Transfer to a serving plate with a flat spatula.
Out of Steamer in a Flat Pan
Khaman is ready to serve with sweet and spicy chutneys.
     

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TheVegFusion.com: Khaman Dhokla - Spongy Chana Dal snack

Wednesday, June 23, 2010

Khaman Dhokla - Spongy Chana Dal snack

Khaman Dhokla


View the video: "Preparing Khaman Dhokla"


As a vegetarian I am often asked about the protein values in my food. I personally believe in protein derived from a plant source.  Channa Dal is also called Bengal Dal.  Today I am going to share a recipe which is very nutritious,  low in fat, low in carbohydrates and high in protein.  It is very low in the Glycemic Index.   It does not raise your blood sugar.  In research, a scientist has found that these beans are excellent for diabetic patients. This recipe requires some practice and may be a little hard to make for new cooks.  This recipe also requires a special steamer with a rack and Thali  or round aluminum pan  approximately 7" or  8" so that it fits in the steamer.


Chana Dal or Bengal Dal


Cooking Difficulty Level: Difficult
Cooking Preparation Time: 20 Minutes
Cooking Time: 45 Minutes
Recipe Type: Vegan (omit Yogurt & use Lemon Juice) & Jain (omit Ginger) & Gluten Free

Ingredients:
2    Cup Channa Dal
1/2 Cup Rice
1    Cup Yogurt
Touch Astofedia
1 & 1/2 Tsp Salt
3 or 4 Cups Water
1    Tsp Baking Soda or ENO available
          at Indian grocery store
1    Tsp Fresh Lemon Juic
1    Tsp Grated Ginger
1    Tst Fresh Chopped Hot Chillies
1/4 Cup Oil
1    Tsp Black Mustard Seeds
1    Tsp Cumin Seeds
1    Tsp Sesame Seeds
4    TBsp Chopped Coriander Leaves
1    Tsp Sugar

How to Prepare:
  1. Wash & soak the Dal for 5 hours in warm water.
  2. Drain and grind coarsely.  
  3. Add yogurt and little water to make a batter.
  4. Take care not overgrind and do not make it watery.   Grind enough to make the batter pour almost like pancake batter. 
  5. Add salt, ginger, astofedia, sugar and mix well. Set aside.
  6. Now bring to a boil approximately 3-4 cups of water in a steamer.  The water level has to be below the rack.
  7. Lightly oil the round pan. 
  8. Pour the batter in the pan.
  9. (This is the trick for puffy dhokla:) On top of the pan of batter, add 1/2 Tsp of baking soda.  And then on top of that, add the lemon juice.
  10. Watch for it to bubble. Save the bubbles in the batter.  Mix the batter in a pan in a circular motion.
  11. Place the pan on the rack above the boiling water in the steamer.  Allow it to steam for 15 minutes.
  12. After 15 minutes, open the steamer (care should be taken not to scald yourself) and insert a knife or flat spatula.
  13. If the batter sticks to the knife, leave it to steam five more minutes.
  14. Take the pan out of steamer and let it cool down for five minutes.
  15. In a small pan heat the oil on medium heat.  
  16. Add sesame seeds, mustard seeds, cumin seeds, chopped jalapeño pepper and chopped cilantro to garnish.
  17. Spread over the pan. 
  18. Cut pieces into desired shape. 
  19. Transfer to a serving plate with a flat spatula.
Out of Steamer in a Flat Pan
Khaman is ready to serve with sweet and spicy chutneys.
     

Labels: , , ,

1 Comments:

At August 12, 2010 at 6:41 AM , Blogger Poonam said...

I have to try this dhokla! lovely pics!!

 

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