But the lazy cook that I am, I used Nylon Khaman Dhokla (using besan) for a quick alternative to the ground one. The soaked one tastes much better than besan one. But that's the price you pay when you have a time crunch. Last week, when I had guests over, I steamed more nylon khaman dhokla than needed to deliberately make the leftovers. So next day I could make Amiri Khaman in a jiffy.
For getting a detailed recipe of Amiri Khaman using chana daal, refer to Tarla Dalal's "The complete Gujarati Cookbook". There is a "photo essay" about this book on my blog too, which was my very first post. And for a detailed recipe, click here. & oh, by the way, have you guys checked Tarlaji's blog?I sure was excited when I saw it.
Amiri Khaman /Sev Khamni
salt to taste
sugar to taste
1 tbsp freshly squeezed lemon juice
1 tbsp oil
1 tsp mustard seeds
1 tsp sesame seeds
2-3 cloves garlic, chopped finely
1-2 red chillies
1 tbsp cilantro/coriander leaves, chopped
1 tbsp coconut, freshly scraped
1 tbsp ruby red fresh pomegranate seeds
1 tbsp nylon sev
1. Crumble the dhoklas by hand.
2. Heat oil. Add all the ingredients for tempering
3. Add dhokla crumbles, salt, sugar & lemon juice. Mix well.
4. Cover and cook for 5 -7 minutes.
5. Pour in a serving platter. Garnish with nylon sev, coconut, cilantro and pomegranate seeds.