Khaman Dhokla

Ingredients

• 1 cup gram flour
• 1 tbsp semolina
• 1 tsp ginger-green chili paste
• 1 tsp lemon juice
• 1 tsp sugar
• 1/2 tsp turmeric
• 1 tsp eno fruit salt
• 1 tsp mustard seeds
• Curry leaves
• 2 tbsp oil
• Salt to taste

Instructions

1. 1

   Grease a 7-inch round or square steaming tray with a little oil and set aside. Bring 2 cups of water to a boil in a steamer or large pot with a stand.

2. 2

   In a mixing bowl, combine 1 cup gram flour (besan), 1 tbsp semolina (sooji), 1/2 tsp turmeric, 1 tsp salt, 1 tsp sugar, 1 tsp ginger-green chili paste, and 1 tsp lemon juice. Gradually whisk in about 1 cup of water to make a smooth, lump-free batter of pouring consistency.

3. 3

   Just before steaming, add 1 tsp eno fruit salt to the batter and mix gently - it will froth immediately. Pour the batter into the greased tray and level the top. Place the tray in the steamer, cover, and steam for 15 minutes. A toothpick inserted in the center should come out clean.

4. 4

   While the dhokla steams, heat 2 tbsp oil in a small pan. Add 1 tsp mustard seeds; when they pop, add a few curry leaves and 2 slit green chilies. Let them sizzle for 30 seconds, then add 2 tbsp water and 1 tsp sugar. Pour this tempering evenly over the steamed dhokla.

5. 5

   Let the dhokla rest for 5 minutes, then cut into squares. Serve warm with green chutney and tamarind chutney.

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