Gujarat Dhokla Steamed Gram Flour Sponge Classic Khaman

Method

1. 1

   Combine besan, semolina, yogurt, ginger-garlic paste, finely chopped green chillies, turmeric, lemon juice, sugar and salt with 1/2 cup water.

2. 2

   Whisk until smooth. Rest 15 minutes.

3. 3

   Grease a shallow tray or round tin.

4. 4

   Set up a steamer with boiling water.

5. 5

   Just before steaming add Eno fruit salt to the batter.

6. 6

   Stir immediately and vigorously for 20 seconds — the batter will foam and increase in volume. Pour immediately into the greased tin.

7. 7

   Steam on medium-high for 12 to 15 minutes until a skewer inserted comes out clean.

8. 8

   Cool 5 minutes. Cut into squares or diamonds while still in the tin.

9. 9

   For tempering: heat 2 tbsp oil. Add mustard seeds — pop.

10. 10

    Add curry leaves and slit green chillies. Add 2 tbsp water, sugar and lemon juice. Bring to a simmer. Pour evenly over the dhokla squares.

11. 11

    Garnish with coriander and coconut.