Khaman Dhokla

1. 1

   Take gram flour in a bowl. Add yogurt , lemon juice , 1 tsp oil and approximately 1/2 cup of warm water and mix. Avoid lumps. Add salt and mix again.

2. 2

   Leave it aside for 1/2 hour . add turmeric powder and green chilli-ginger paste.

3. 3

   Put a stand in a big pan , add water , Grease a thali and put inside it cover it and let it steam for some time.

4. 4

   Add sodium bicarbonate and fruit salt in to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer.

5. 5

   I used cooker separator vessel instead of thali so that it does not over flow out of the thali.

6. 6

   Cover with the lid and steam for ten minutes. When a little cool invert it in to a plate, cut into squares.

7. 7

   Heat remaining oil in a small pan. Add mustard and seasame seeds. When the seeds begin to crackle add curry leaves and asafoetida, remove add 2 tsp of water and a pinch of salt and pour over the dhoklas.

8. 8

   Garnished with chopped coriander leaves and grated coconut.

9. 9

   Serve with tamarind date chutney

No additional tips available.