KHAMAN DHOKLA

It is a famous Gujarati snack with a spongy texture.

ITEMS REQUIRED:

Besan(kadalai mavu)      1 cup

Citric acid                             ½ spoon

Sugar                                      2 spoons

Salt                                          ½  spoon

Turmeric powder             pinch

Hing                                        liberal pinch

Eno fruit salt                      1 sachet

For tempering:

Cooking oil                          2 spoons

Mustard                                1 spoon

Green chilly                        3

Curry leaf                            1 strip

Water                                    ½ cup

For garnishing:

Coriander leaf                   as required

Scrapped coconut            as required

METHOD:

• Mix besan, citric acid, sugar, salt, turmeric powder and hing with water to form a smooth flowing batter.  We can say idly batter consistency.

• Keep it for half an hour.

• Grease the steaming plate.

• Now, add eno salt to batter, mix well and quickly pour into greased plate.

• Steam it for 15 to 20 minutes.

• Cut with knife  and arrange in a plate.

• Slit the green chillies.

• Heat oil, add mustard, green chillies, curry leaves and finally water(carefully), mix well and pour quickly on the arranged dhokla.  Adding water in tempering makes the dhokla very soft.

• Do garnishing.

Recipe shared by Mrs. Minaxi, my flat friend.