Ingredients
1. 1 1/2 cups besan (bengal gram flour)
2. 1 1/2 tbsp semolina (rava / sooji)
3. 1 tsp sugar
4. 1 tsp ginger-green chilli paste
5. 1 tsp lemon juice salt to taste
6. 1 tsp oil
7. 1 tsp mustard seeds ( rai / sarson)
8. 1 tsp sesame seeds (til)
9. A pinch of asafoetida (hing)
10. 2 to 3 curry leaves (kadi patta)
11. 1 tsp chopped green chillies
For The Garnish
1. 2 tbsp finely chopped coriander (dhania)
Directions
1. To make khaman dhokla, combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with approx. ¾ cup of water in a deep bowl and mix well using a whisk to get a smooth batter.
2. Just before steaming, add the fruit salt and mix lightly.
3. Pour the mixture immediately to a greased 175 mm. (7″) diameter thali and spread evenly by rotating the thali clockwise.
4. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside.
5. Heat the oil in a small non-stick pan and add the mustard seeds.
6. When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds.
7. Add ½ cup of water and mix well.
8. Pour the tempering over the prepared dhoklas and spread it evenly. Wait for 5 minutes so that the water is absorbed completely.
8. Cut into pieces, garnish with coriander and coconut serve the khaman dhokla immediately with green chutney.
