Gujarati Khaman Dhokla

Ingredients

• 130gms gram flour
• 2 tbsp semolina
• Pinch of turmeric powder
• 2 green chillies
• 6gms ginger
• 1 tbsp lemon juice
• 1 tbsp sugar
• salt to taste
• 150mls water
• 2 tsp fruit salt/ Eno
• 1 tbsp vegetable oil
• 2 tbsp vegetable oil
• 1 heaped tsp mustard seeds
• 1 tsp sesame seeds
• 7-10 curry leaves
• 80mls warm water
• 1 tsp sugar
• 1 tbsp fresh grated coconut
• 1 tbsp roughly chopped coriander

Steps

1. Line a sandwich/ cake tin with baking parchment and grease the sides with the vegetable oil. Pound the chillies and ginger to a coarse paste in a mortar & pestle.
2. In a bowl sift the gram flour and add to it the semolina, turmeric powder, ginger chilli paste, lemon juice, sugar and salt. Now add the water a little at a time and form a thick runny batter. Leave the batter to rest for 5 mins or so.
3. Now add the Eno and stir well. As it starts to form bubbles tip the batter into the greased cake tin. Steam in a sauce pan or steamer for 18-20 minutes on a medium heat with a lid on. Press the dhokla lightly to check if it’s ready. It should feel light and fluffy. Prick it with a toothpick all over to form little gaps for the tempered oil to seep through which will keep it moist.
4. For the tadka/ tempering; heat the vegetable oil in a sauce pan. Add the mustard seeds and let them splutter for a few seconds. Now add the sesame seeds stir to make sure they colour lightly followed by the curry leaves. Add water and sugar. Add the mix all over the dhokla letting it soak for a few minutes. Take it out of the cake tin serve warm garnished with fresh coconut & coriander.