Khaman Dhokla

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Ingredients:
For Batter:

1 cup gram flour/besan

2 tsp green chilli - ginger paste OR

1 inch ginger + 2 green chillies crushed in pestle mortar

2 tbsp sugar

1/2 tsp citric acid powder or 1 lemon juice

1/4 tsp haldi

1 tbsp corn flour

1/2 tsp baking soda

1 tbsp refined oil

salt as per taste or 1/2 tsp

1/2 cup + 1/2 cup + 100 ml water


For Tempering:

2 tbsp Oil

handful curry leaves

1 tsp mustard seeds

1 tsp white sesame seeds (til)

1/4 tsp hing

2 tbsp sugar

4 nos green chillies, slit lengthwise  

2 tbsp chopped coriander leaves (optional)

2 tbsp grated fresh coconut (optional)

1/3 cup water


Recipe:

1. In a big mixing bowl, sieve besan. this removes any lumps in besan flour. Keep this aside.

2. In a blender add sugar, citric acid powder, haldi, corn flour, oil and salt. To this add 1/2 cup water and blend to smooth liquid.

3. Then add blended liquid and ginger-chilli paste to besan bowl. Mix well to combine all the ingredients together to form a thick pourable batter. Add little water if required. Keep whisking for 5 mins in one direction.

4. Keep the batter away for 15 mins. After 15 mins beat the batter again for 5 more mins. 

5. Heat the steamer with water.  Grease the plate with oil.

6. When ready to bake add baking soda with 1 tbsp of water and mix well till the batter is fluffy. Pour the batter to the greased plates. Keep it inside the steamer.

7. Cover and steam the batter for 15 mins on medium flame. Remove the cover and do a toothpick check, prick the toothpick to the steamed dough and see. it should come out clean. Else steam it for more 5 mins.

9. Remove from the steamer plate and let it cool down completely.

10. Pour 100 ml cold water evenly on the dhokla tray. Cut the dhokla into small cubes pieces as required.

11. In a pan heat oil. Add mustard seeds and let it splutter. Then add sesame seeds and stir well. Then add curry leaves, green chillies, hing. Mix well. To this add sugar and then water. Mix well.

12. Pour it over the dhokla plate with cut cubes. Spread it over all. Then garnish it with chopped coriander leaves and grated coconut.

13. Serve the dhokla in a plate with tomato sauce or green chutney.

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