Khaman Dhokla with Coriander-Mint Chutney (Chutney Recipe Included)

This is my favorite breakfast. It is light and healthy. My hubby never tasted this Gujrati dish before and believe me, he had my share of the dhokla too! This recipe comes from my mom's cook book and its very similar to Sanjeev Kapoor's recipe (99% same).

This recipe is also a contribution to a cancer awareness event hosted by Barbara, of Winos and Foodies, a cancer survivor and fighter herself is hosting "The Taste of Yellow - 2009" as a mark of support to the Lance Armstrong Foundation. My dear grandpa died of liver cancer and it was the first death I had seen in my life. Yes, that was the time I realised how precious our family and friends are. Never take them for granted and suprress your love inside. Sometimes life gives you very little time to express how you feel about your loved ones. So, express it! How ever often you can so that you don't regret it later. Go give a hug yo a loved one today :).

Contributing this to EC's WYF Breakfast Event:-

Ingredients:-
2 cups of besan
1 cup of beaten curds/plain yogurt
1 inch ginger grated
2 green chillies finely chopped
1 tsp of baking soda
1 tbl spn of oil
2 tbl spns of lime juice
1/4 cup of warm water
salt to taste


For tempering:-
1 tsp of mustard
few curry leaves
1 tsp spn of oil
2 green chillies
5-6 coriander leaves chopped
1/4 cup of grated coconut to garnish

Method:-

Mix besan and beaten curds. Whisk well till the batter is thick and smooth without lumps by adding water little by little. It should be as thick as dosa batter.
Add salt and let this batter rest for an hour (if you have time, let it rest for 2 hrs)
Add green chillies, turmeric, salt and ginger in the batter. Mix well
keep the steamer ready (the water in it should be boiling).
Add in a small cup oil, lime juice and baking soda.
Pour the batter into a shallow vessel that fits into your steamer or cooker.
Pour the soda mixture into the batter and mix well.
Steam for 15-20 minutes.
Cool the dhokla. Temper mustard seeds and curry leaves in oil and spread it on the dhokla.
Garnish the dhokla with coconut and coriander leaves
Cut into squares and serve with coriander-mint chutney. Relish the super moist dhokla!

For Coriander-Mint chutney:-

1 cup of coriander leaves
1 cup of mint leaves
1 tbl spn of jeera
2 tbl spns of coconut
1 tsp of raw mango chopped (optional- but recommended)
1/2 tbl spn of sugar
salt to taste

Grind all of the above to thick paste.