Name: Vati dal dhokla recipe by Bhumi G at BetterButter
Prep time: 600 min
Cook time: 25 min
Total time: 625 min
Yield: 4
Ingredients: 1 Cup Chana Dal/Bengal Gram Whole; 1/4 cup water or as required; 1 or 2 pinch Turmeric Powder; 2 Tbsp Oil + Oil for greasing plate; 1 Tbsp Green Chillies & Ginger Paste; 1 Tsp Eno Fruit Salt (Non Flavoured; Salt to taste; FOR TEMPERING:; 3 Tbsp Oil; 1/4 Tsp Mustard Seeds/Rai; Curry leaves; Green chilli; 1/8 Tsp Asafoetida; 1 Tbsp Chopped Coriander Leaves for garnish

Ingredients Serving: 4

1 Cup Chana Dal/Bengal Gram Whole
1/4 cup water or as required
1 or 2 pinch Turmeric Powder
2 Tbsp Oil + Oil for greasing plate
1 Tbsp Green Chillies & Ginger Paste
1 Tsp Eno Fruit Salt (Non Flavoured
Salt to taste
FOR TEMPERING:
3 Tbsp Oil
1/4 Tsp Mustard Seeds/Rai
Curry leaves
Green chilli
1/8 Tsp Asafoetida
1 Tbsp Chopped Coriander Leaves for garnish

Instructions

Wash & soak Chana Dal in water for 6-7 hours.
Drain water from the Dal and grind the soaked Chana Dal and Curd with the help of water (if required) to a coarse consistency paste.
Transfer the coarsely grinded mixture to a bowl and add turmeric and mix well. Cover with a lid & allow it to ferment for 8-9 hours or overnight.
Once fermented, add Salt, Oil, Green Chillies & Ginger paste & mix well. You may also add pinch Turmeric for more colour.
Add Eno Fruit Salt to the batter, pour a little water over it to activate the soda. Mix well in same direction until smooth and fluffy.
Pour the batter in greased plate & tap the plate to spread the batter evenly.
Place the plate in a steamer & cook it for 20 minutes on high flame
Once cooked, remove from the steamer & let it cool down to room temperature then cut it into pieces
For tempering, heat oil in a small pan.
Add Mustard Seeds, allow it to crackle. Switch off the flame and then add slit Green Chillies ,curry leaves & Asafoetida.
Spread the tempering evenly over the Khaman.
Take out the Khaman pieces in a plate
Its ready to serve. Serve with Green Coriander Chutney

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