Khaman Dhokla recipe
For the batter:
1 cup Bengal gram flour
1 1/2 tbsps semolina
1 1/2 tsps Eno's fruit salt
1/2 tsp.
citric acid
3 tsps sugar
1 tsp.
green chili-ginger paste
1 tbsp.
chopped coriander, for garnishing
For the tempering:
1 tbsp.
oil
1/2 tsp.
mustard seeds
1/2 tsp.
sesame seeds (til)
2 green chilies, chopped
A pinch of asafoetida (hing)
Mix together all the ingredients for the batter except
the fruit salt using enough water to make a thick batter.
Add in the fruit salt, sprinkle a little water over the
fruit salt and mix well.
When the mixture rises, pour it into a greased thali
and steam for about 10 minutes.
For the tempering, heat the oil in a small pan and add
the mustard seeds, sesame seeeds, green chilies and asafoetida.
When the mustard
seeds crackle, add 1 tbsp.
of water and pour this over the steamed dhoklas.
Cut into pieces and serve with green chutney.
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