Dhokla

NYLON KHAMAN DHOKLA

A quick and easy version of the traditional khaman dhokla.


Cooking Time : 10 min.
Preparation Time : 5 min.

Serves 4 to 6.

Ingredients

For the batter 1 cup Bengal gram flour (besan) 1 1/2 tablespoons semolina (rawa) 1/2 teaspoon citric acid (nimbu ke phool) 3 teaspoons sugar 1 teaspoon green chilli-ginger paste 1 1/2 teaspoons Eno's fruit salt

For the tempering

1 tablespoon oil 1/2 teaspoon mustard seeds 1/2 teaspoon sesame seeds (til) 2 green chillies, chopped a pinch asafoetida (hing)

For the garnish

1 tablespoon chopped coriander

Method

1. Mix together all the ingredients for the batter except the fruit salt using enough water to make a thick batter. 2. Add in the fruit salt, sprinkle a little water over the fruit salt and mix well. 3. When the mixture rises, pour it into a greased thali and steam for about 10 minutes. 4. For the tempering, heat the oil in a small katori and add the mustard seeds, sesame seeeds, green chillies and asafoetida. When the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas. 5. Cut into pieces and serve with green chutney.

Tips

You can use 1 teaspoon of lemon juice instead of the citric acid crystals.

Keep the steamer hot and add the fruit salt into the batter.