AMIRI
KHAMAN |
Ingredients:
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- 450 grams gram
dal.
- Ginger.
- 6 green chillies.
- 1 teaspoon soda
bi-carb.
- 1/2 teaspoon turmeric
powder (haldi)
- 4 tablespoons oil.
- 2 teaspoons mustard
seeds.
- 1/4 teaspoon asafoetida
(hing)
- 20 cloves garlic,
finely chopped.
- juice of 2 large
lemons.
- 3 tablespoons powdered
sugar.
- salt to taste.
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For Decoration
- Sev.
- Fresh coconut.
- Chopped coriander.
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Method:
- Soak the dal for
at least 6 hours.
- Leave 4 tablespoons
of dal aside and grind the rest with the green chillies and ginger.
- Add the whole (unground)
dal.
- Add the soda bi-carb,
turmeric powder and salt.
- Keep the mixture
aside for at least 4 hours.
- Spread a little
mixture at a time in a thali (flat metal plate with low rim) and steam
to make dhoklas. Repeat for the remaining mixture.
- Cool and crumble.
- Add the sugar,
lemon juice and a little salt and mix well.
- Heat the oil in
a vessel and add the mustard seeds. When they stop popping, add the
garlic, fry for a few seconds, add the asafoetida and fry again for
a few seconds.
- Pour this mixture
on top of the crumbled dhoklas.
- Decorate with chopped
coriander, grated coconut and sev and serve.
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