Vateli Dal Na Khaman

Ingredients:

• 150 g channa dal (bengal gram)
• 1 tsp ginger-green chili paste
• 1/2 tsp citric acid (nimbu ka phool) or 1 tsp lemon juice
• salt to taste
• 2 tsp soda bi crab
• 3 1/2 tsp oil for greasing and cooking
• 1 tsp mustard seeds ( rai / sarson)
• 1 tsp sesame seeds (til)
• 1 tsp chopped green chilies
• a pinch of asafoetida (hing)
• 2 to 3 curry leaves (kadi patta)
• 3 tbsp Coriander 

Method:

1. Soak dal for 6 to 8 hour.
2. After soaking,  drain water And add dal in mixing bowl & blend into the pest.
3. Transfer mixture in bowl, add citric acid mix well and cover the lid set aside for ferment for 6 to 8 hour.
4. After 8 hour , In better add salt, Green chili pest, hing, 1/4 tsp Turmeric powder , soda bi crab, 1 tsp oil, mix well.
5. Pour the batter immediately into a greased thali and spread evenly by rotating the thali clockwise.
6. Steam in a steamer for 12 to 15 minutes or till the khaman are cooked. Keep aside.
7. Heat 3 tsp of oil in a small pan and add the mustard seeds.
8. When the seeds crackle, add the sesame seeds. Green chillies, asafoetida and curry leaves, mix well and saute on a medium flame for a few seconds.
9. Remove from the flame and add 1½ tbsp of water and mix well.
10. Pour this tempering over the khaman. 
11. Cut dhokals into medium size and Serve hot and garnished with coriander.