Ingredients:
- 1 cup gram flour (besan)
- 1/2 cup semolina (sooji)
- 1/4 cup curd (dahi)
- 1 tablespoon ginger-green chili paste
- 1 teaspoon lemon juice
- 1 teaspoon sugar
- 1 teaspoon fruit salt (eno)
- Salt to taste
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- A pinch of asafetida (Hing)
- A few curry leaves
- Fresh coriander leaves for garnishing
Method:
- In a mixing bowl, add gram flour, semolina, yogurt, ginger-green chili paste, lemon juice, sugar, and salt and Mix well to form a smooth batter.
- Set it aside for 10-15 minutes.
- For steamer take one pot fill it with water and bringing it to a boil.
- Grease a round cake tin or a thali with oil.
- Add fruit salt (ENO) to the batter and mix gently, Just before steaming. The batter will become frothy.
- Immediately pour the batter into the greased tin or thali.
- Place the tin or thali in the steamer and cover it with a lid. Steam for about 15-20 minutes on medium flame.
- Until a knife inserted in the center and check it coming out clean.
- Remove the tin or thali from the steamer.
- Cut the dhokla into square shaped pieces.
For tempering
- Heat oil in a small pan. Add mustard seeds and let them splutter. Then, add sesame seeds, asafetida, and curry leaves. fry for a few seconds.
- Spread this tempering over the cut dhokla pieces.
- Garnish with fresh coriander leaves.
- Now, you can serve the Khaman Dhokla warm with green chutney or tamarind chutney.
Enjoy your delicious Khaman Dhokla!