Khaman Dhokla

Ingredients

• 1 cupBesan (gram flour)
• 2 tbspSemolina (suji)
• 1/2 cupCurd
• 1/2 cupWater
• 1/4 tspTurmeric powder
• 1 tspSalt
• 1 tspSugar (in batter)
• 1 tspGinger garlic chilli paste
• 1 tspLemon juice (in batter)
• 1 tbspOil (in batter)
• 1 tspENO fruit salt
• 2 tbspOil (tempering)
• 1 tspMustard seeds
• 1 tspSesame seeds
• 3Green chillies, slit
• 8Curry leaves
• a pinchAsafoetida (hing)
• 1/2 cupWater (for syrup)
• 2 tbspSugar (for syrup)
• 1 tbspLemon juice (for syrup)
• 2 tbspCoconut, grated (garnish)
• 2 tbspCoriander leaves, chopped (garnish)

Method

1. 1

   Bring water in a steamer to a boil. Grease a 7-inch round tin.

2. 2

   In a bowl whisk besan, semolina, curd, water, turmeric, salt, 1 tsp sugar, ginger-garlic-chilli paste, 1 tsp lemon juice and 1 tbsp oil into a smooth lump-free batter.

3. 3

   Just before steaming, sprinkle ENO over the batter, drizzle a few drops of water, and quickly fold — the batter will fluff up. Immediately pour into the greased tin.

4. 4

   Steam on high for 15 minutes. A toothpick should come out clean. Cool 5 minutes, then unmould onto a plate.

5. 5

   For the tempering heat oil. Add mustard seeds, sesame seeds, green chillies, curry leaves and hing. When the mustard crackles, take off the heat.

6. 6

   In the same pan add 1/2 cup water, 2 tbsp sugar and 1 tbsp lemon juice. Simmer 1 minute. This is the sweet-sour syrup.

7. 7

   Cut the dhokla into squares. Pour the syrup-with-tempering evenly over the top so each square soaks.

8. 8

   Garnish with grated coconut and coriander. Serve at room temperature with green chutney.