KHAMAN DHOKLA
Ingredients
2 cups gram flour
Oil for greasing
Salt to taste
1 cup yogurt
2 tsps ginger-green chilli paste
2 tsps fruit salt
Green chutney to serve
Tempering
2 tbsps oil
1 tsp mustard seeds
¼ tsp asafoetida (hing)
1 tbsp white sesame seeds
10-12 curry leaves
2-3 green chillies, slit
2 tsps sugar
Chopped fresh coriander leaves for sprinkling
Method
1. Grease an aluminum baking tin with some oil.
2. Take gram flour in a large bowl. Add salt, yogurt and ginger-green chilli paste and mix well. Add 1 cup water and whisk till a smooth batter is formed.
3. Add fruit salt and 1 tbsp water and mix till well combined.
4. Transfer the batter into the greased aluminum baking tin.
5. Heat sufficient water in a steamer. Place the baking tin on the steamer basket and steam for 10-15 minutes.
6. Take the baking tin off the heat and allow the dhokla to cool slightly.
7. Cut the the dhokla into squares.
8. To make the tempering, heat oil in a small non-stick pan. Add mustard seeds and let them splutter. Add asafoetida, white sesame seeds, curry leaves and green chillies and mix well. Add ¼ cup water, and mix well. Add sugar, mix and cook till the mixture comes to a boil and sugar melts.
9. Pour the tempering over the dhokla and spread it evenly. Sprinkle coriander leaves and set aside for 5 minutes.
10. Transfer the dhokla pieces on a serving plate and serve with green chutney.
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