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Khaman dhokla
INgredients:
Gram Flour / Besan - 1 cup,Sooji - 1 tbsp,Sugar - As required,Ginger-chilli paste - 1 tbsp,Eno Lemon - 1 packet,Curd - 2 tbsp,Oil - 2 tbsp,Salt to taste,Water.
For Tempering
Mustard seeds - 1 tsp,Slit Green chillies - 2 nos,Curry Leaves - 5 - 10,Chopped Coriander leaves - 1 tbsp,Oil - 2 tbsp,A pinch of Hing,Water - 1/2 cup,Sugar - 1 tbsp
How to make:
1. In a deep pan/ kadai, pour 2 glasses of water.
2. Take round plate and add 1 spoon of oil in it. Keep the plate on the pan and allow it to heat.
3. For preparation dhokla, Take a bowl mix gram flour, sooji and water. Make it into a lump free thick batter.
4. Add salt, sugar, ginger-green chilli paste and curd. The below batter pic is little thin add 1-2 tbsp of besan in it, mix well and make it like a thick batter.
Mix well and keep it aside for 1/2 an hour.
5.Add Eno in the batter and stir in one direction, for approx 1 minute. You will notice its size would increase to almost double.
6.After the plate is heated, pour the batter in the plate.
7. Place the plate in steamer and steam it for 15-20 minutes in a low flame.
8. After 15 minute, insert a knife or a toothpick into dhokla, if the knife will come out clean, then its ready. If it is not clean, steam for 5 minutes more.
Direction for Tempering :
1. Heat oil in a kadai/pan, splutter mustard seeds, green chillies, add curry leaves, a pinch of hing and saute for few minutes.
2. Add 1/2 cup of water and sugar, bring to a boil. Let it cook for a minute on a medium flame. Your tempering is ready, pour it over dhokla's and toss gently until each dhokla is coated well with tempering.
3. Garnish with chopped coriander leaves. Your Dhokla is ready. Cut it into 1 inch pieces and serve with green chutney and tomato sauce.
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