Farsan Tam Tam Khaman Dhokla is a famous Gujarati's snack . Khaman is most popular street food. Tam Tam khaman is one of them which is generally little bit spicy, tangy and soft.
I came across this tam tam recently and gave it a try and to my surprise the result was extraordinary . It turned out super spongy and tasty . Give it a try and you won't be disappointed .
Preparation time : 5 hours + 5 hours + 25 minutes
Serves : 4 to 5 people
Ingredients :
Urad dal : 1 TBSP
Rice : 2 TBSP
Chana dal : 1 1/4 cup
Oil : 5 Tbsp
Salt : 1 1/2 Tbsp or to taste
Sour curd : 2 Tbsp
Ginger Green chili paste : 1 Tbsp
Hing : 1/2 tsp
Turmeric powder : 1/4 tsp
Baking soda : 1/2 tsp
Eno fruit salt : 1/4 tsp
For Tampering :
Oil : 3 tsp
Mustard seeds : 2 tsp
Hing : 1/4 tsp
Kashmiri chili powder : 1/4 tsp
Garam masala : 1/4 tsp
Black salt : 1/4 tsp
Coriander leaves : 3 Tbsp
Grated coconut : 3 Tbsp
Method :
Take a bowl and add chana dal, urad dal and rice . Wash them once and then soak them for 5 hours.
After 5 hours grind them with 1/2 Tbsp oil and 1 Tbsp salt .
Keep it aside for fermentation for 5 hours .
Once fermented add sour curd , ginger chili paste , hing , salt and turmeric .
Mix in one direction .
If batter is sour then add some sugar to balance the taste ( i personally didn't add because my batter is perfect i felt ).
It should be like Idli batter consistency.
( If your batter is little thick you can add some water at this time to get idli batter consistency).
Grease your dish with oil .
Add baking soda and eno fruit salt , mix it .
Batter will become fluffy after adding these two ingredients.
Pour the batter in greased dish and sprinkle little chili powder on top.
Don't let it sit on counter , soon you have to cook it .
Steam for 15 to 20 mins in a steamer on medium heat.
Once done , let it cool and then cut it.
Now that the dhokla is ready , you can eat it as it is or you can spice it up with tampering to make it tam tam style.
Add 8 - 9 pieces of dhokla ( i added half the quantity of what i made in one batch )
Keep flame in medium heat.
Sprinkle kashmiri chili powder, garam masala, black salt on all sides of dhokla by turning the pieces.
Garnish with coriander and coconut .
Serve hot with green chutney. Than normal we enjoyed eating it with green chutney.
Enjoy your dish :)
