Name: khaman dhokla recipe by Anjali sahu at BetterButter
Prep time: 180 min
Cook time: 30 min
Total time: 210 min
Yield: 5
Ingredients: 1 1/2 cups besan (bengal gram flour); 1 1/2 tbsp semolina (rava); 4 tsp sugar; 1 tsp ginger-green chilli paste; 1 tsp lemon juice; to taste salt; 1 tsp fruit salt; 3 tsp oil; 1 tsp mustard seeds (rai / sarson); 1 tsp sesame seeds (til); 1 pinch asafoetida (hing); 2-3 curry leaves (kadi patta); 1 tsp chopped green chillies; For The Garnish:2 tbsp finely chopped coriander (dhania), 2 tsp grated coconut

Ingredients Serving: 5

1 1/2 cups besan (bengal gram flour)
1 1/2 tbsp semolina (rava)
4 tsp sugar
1 tsp ginger-green chilli paste
1 tsp lemon juice
to taste salt
1 tsp fruit salt
3 tsp oil
1 tsp mustard seeds (rai / sarson)
1 tsp sesame seeds (til)
1 pinch asafoetida (hing)
2-3 curry leaves (kadi patta)
1 tsp chopped green chillies
For The Garnish:2 tbsp finely chopped coriander (dhania), 2 tsp grated coconut

Instructions

Combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with approx. 3/4 cup of water in a deep bowl and mix well using a whisk to get a smooth batter.
Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix. Heat the steamer. Grease a thali.
Just before steaming, add the fruit salt and mix lightly.Pour the mixture immediately to a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise.
Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside.Heat the oil in a small non-stick pan and add the mustard seeds.
When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds.
Remove from the flame, add ½ cup of water and wait for 5 minutes or till the water is absorbed completely.
Pour the tempering over the prepared dhoklas and spread it evenly. Cut into pieces, garnish with coriander and serve immediately with grated coconut.

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