Sev Khamani

I made this from the packaged Khaman Dhokla mix that you get from the Indian store. You just follow the directions for steaming the dhoklas. You can eat the dhoklas this way and make the tadka by popping some mustard seeds, adding asafoetida powder and then pour over dhoklas with cilantro and grated coconut. Or you can make it the way shown below.

Cooked khaman, broken into pieces
1 tsp mustard seeds
Pinch of asafoetida powder
2 tbsp chopped cilantro
1 tbsp grated coconut
2 green chillies, chopped

1. Steam khaman dhokla. To steam, take a large sauce pan and fill up half with water. Let water come to a boil. Place a cake rack into the water. The baking dish will rest on the cake rack.
2. Grease up a baking dish with a little oil. Pour batter into the dish and put into boiling pot. Close lid and let cook for 15-20 minutes. I made two small plates.
3. When they cool down, break into small pieces until it almost looks like powder.
4. Heat up oil in pan and add mustard seeds. Once they splutter, add the green chillies and asafoetida powder.
5. Next, throw in the broken khaman pieces and cook for just a few minutes.
6. Add the grated coconut and chopped cilantro and remove from heat.
7. Garnish with sev and enjoy!

* Note, Manjula shows you step by step how to make it. Go to www.manjulaskitchen.com and click under Appetizers.