Khaman / channa dal dhoklas

How many of us have had khaman or dhoklas from the local marwadi snack shop or a high end snack bar…almost all of us…it is light, yummy and fills the stomach is’nt it?? Well this delightful snack has its origins in Gujarat and it is called “Khaman”…it is also called as “Dhoklas” in many other places..in the shops they are made of besan or gram flour…here i have made them in the traditional gujarati home style..i.e made of channa dal

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Khaman / channa dal dhoklas
Instructions
  1. Soak channa dal and rice separately for atleast 2 hrs or till they are soaked nicely.
  2. Grind the dal and rice separately, then mix them in a bowl with some salt.
  3. Cover the dal rice mix with a lid and let it reat in a warm place for about 5-6 hours so that it can ferment.
  4. Once the mix is fermented, add curd, salt, ginger-green chilli paste and turmeric powder and mix well.
  5. Grease a shallow utensil (any baking dish should do) and pour the mix into it.
  6. Just before putting the baking dish to steam, add the soda and mix well and immediately start steaming.
  7. Steam for min of 10 - 15 mins / till its cooked well.
  8. Once steamed, garnish with temper, chopped coriander leaves and some freshly grated coconut.
  9. Cut into bite sized pieces.
  10. Serve with tangy chutneys (tamarind / mint / coriander)...njoy!

Chila mein til.

Chila…hmmmm….what do i say….should i say dosa of gujarat or just besan ke gol snacks. Well… i prefer to continue with chila besan wale…here goes.

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Chila mein til.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Mix all the ingredients in a bowl and set aside for 15 mins.
  2. Add water little by little if the batter is too thick
  3. Heat a tawa, pour a ladle of the batter and spread it nicely...
  4. Add little oil to the sides of the chila and let it cook on one side.
  5. Once one side is cooked, flip and cook the other side.
  6. Once cooked nicely on both sides, serve hot with chutney or sauce