Khaman Dhokla

Ingredients

• 1.5 cups Besan (Gram Flour)
• 1 tablespoon Semolina (Suji)
• 1 teaspoon Ginger-Green Chili Paste
• 1 tablespoon Lemon Juice
• 1 teaspoon Fruit Salt (Eno)
• 2 teaspoons Sugar
• 1 teaspoon Mustard Seeds
• 10 leaves Curry Leaves
• 2 tablespoons Oil
• 2 tablespoons Grated Coconut(optional)
• 0.25 cup Fresh Cilantro

Instructions

1. 1

   In a large bowl, whisk together besan, suji, sugar, salt, ginger-chili paste, and lemon juice with water to form a smooth, thick batter.

2. 2

   Grease a steaming tin with oil and prepare the steamer with water.

3. 3

   Just before steaming, add the fruit salt (Eno) to the batter and stir gently in one direction until the batter becomes frothy.

4. 4

   Pour the batter immediately into the greased tin and steam on medium-high heat for 15-20 minutes.

5. 5

   Check with a toothpick; if it comes out clean, remove the tin and let it cool for 5 minutes before slicing into squares.

6. 6

   For the tempering, heat oil in a small pan and add mustard seeds, curry leaves, and a pinch of asafoetida.

7. 7

   Add 1/4 cup of water and a teaspoon of sugar to the tempering, bring to a boil, and pour evenly over the sliced dhokla.

8. 8

   Garnish with chopped cilantro and grated coconut before serving with green chutney.