Amiri Khaman

Ingredients

450 gms gram dal
1" piece ginger
6 green chillies
1 tsp soda bi-carb
½ tsp haldi powder
4 tbsp oil
2 tsp mustard seeds
¼ tsp asafoetida
20 cloves garlic, finely chopped
juice of 2 large lemons
salt to taste
For garnishing
2 teacups bhel sev
2 tbsp grated fresh coconut
2 teacups bhel sev
2 tbsp grated fresh coconut
2 tbsp coriander, chopped

Preparation Method

Soak the dal for at least 6 hours. Keep 4 tbsp of dal aside and grind the remaining with the green chillies and ginger.
Put the whole (unground) dal. Put the soda bi-carb, haldi powder and salt. Keep the mixture aside for 4 hours.
Spread a little mixture at a time in a thali and steam to make dhoklas.
Repeat the same procedure for the remaining mixture.
Cool and crumble. Put the sugar, lemon juice and a little salt and stir properly.
Heat the oil in a vessel and put the mustard seeds.
When they crackle, put the garlic and sauté again for a few seconds.
Put the asafoetida and sauté again for a few seconds.
Pour this mixture on top of the crumbled dhoklas.
Garnish with chopped coriander, grated coconut and serve.
Ready to serve.

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TamilNadu Food


Tamil Nadu has a wide range of vegetarian and non-vegetarian delicacies to offer. The food here gets its flavor from a host of spices and condiments used in Tamil Nadu. Coconut, tamarind and asafoetida are a must for almost all vegetarian recipes. Garam masala is avoided in Tamil cuisine. In Tamil Nadu Coconut oil is normally used as the medium of cooking. Chutneys and mixed spice are served in the lunch and enhance the taste of the meal.