KHAMAN DHOKLA

INGREDIENTS:

For Dhokla:

• Gram flour(besan)- ¾ cup,
• semolina(sooji)- 1/4 cup,
• Curd(dahi)- 4 tsp,
• Water(pani)- as per need,
• Salt(namak)- to taste,
• Sugar(chini)- 1/4tsp,
• Oil- 1tsp,
• Eno- 1 pouch,
• Green chili paste(hari mirch)- ¼ tsp,
• Ginger paste(adarak)- ¼ tsp(optional).

For Tempering:

• Mustard seeds(rai)- 1tsp,
• Sesame seeds(til)-  1tsp,
• Curry leaves(curry patta)- 4-5,
• Chopped green chili(hari mirch)- 1,
• Chopped coriander leaves(haar dhaniya)- ¼ cup,
• Oil- 1tsp. 

METHOD:

1.    Place besan and sooji in a large bowl. Make a batter by adding curd and water. Keep batter for 5-6 hrs or overnight by covering the bowl.

2.    Boil water in dhokla maker or pressure cooker. Grease the dhokla or cake pot and place it into the cooker.

3.    Now, add salt, sugar, oil, chili paste and ginger paste to batter. Mix well. Add eno and mix well for 4-5 minutes in one direction.

4.    Pour batter immediately in greased pot and cover the lid of cooker. (Remove the washer and whistle if you are using pressure cooker.)

5.    Check dhokla by inserting knife. If it’s done, turn off heat and remove immediately from cooker and allow it to cool.

6.    Heat oil in pan. Add mustard seeds, sesame, green chili, curry leaves to oil.

7.    Cut dhokla in cubes. Pour oil mixture over the dhokla cubes.

8.    Garnish with coriander leaves. Serve with tomato ketchup or green chutney.