Khaman Dhokla

 

Ingredients:

1. Besan (Gram Flour) - 1 cup

2. Sugar - 2tsp

3. Salt to taste

4. Green Chilies paste - 1tsp

5. Ginger paste - 1/2 tsp

6. Eno fruit salt (plain or lime) - 1/2 tsp

7. Lime - 1/2 tsp

8. Water - to make a batter of thick pouring consistency

For the tempering:

8. Refined oil - 1 tsp

9. Mustard seeds - 1/2 tsp

10. Curry leaves - a bunch

11. Green Chilies - 10/12 slit longitudinally

12. Sugar - 4 tsp

13. Water - 1/2 cup

Process: Mix all the ingredients except the Eno and make a thick batter. The Dhokla can be prepared in a steam bath (20 mins) or in a microwave (5 mins). If you opt for steaming, then put water to boil in a container which gets entirely covered by a thali type utensil with high edges which can hold the dhokla. When the steam is ready and water starts to boil, ready the dhokla batter by putting the eno into it and vigorously aerating it with the hand or fork so that it more or less doubles in volume. Pour it into the thali and place it over the boiling water container snugly. Place a lid over the thali taking care to leave enough space for the dhokla to rise. Check after 20 minutes by removing the lid and pricking the dhokla by a thin wooden prod, If the prod comes out clean, it

is ready. The same can easily be done in a microwave in full power in about 5 minutes.

Next you need to temper the dhokla. Take a large metal ladle or pan and take the tempering oil in it. Put it over a fire and add the mustard seeds in it. When it begins to crackle add the chilies and curry leaves. Next add the water in it followed by the sugar. Pour the temper over the dhokla so that it covers it entirely. Cut into pieces and serve. You can also garnish with scraped coconut and further chilies.