Gujarat Dhokla Steamed Gram Flour Sponge Classic Khaman

Ingredients

• 1 cup besan (gram flour)
• 1 tbsp semolina (sooji)
• 3/4 cup yogurt
• 1 tsp ginger-garlic paste
• 2 green chillies — very finely chopped
• 1/4 tsp turmeric
• 1 tbsp lemon juice
• 1 tsp sugar
• 2 tsp Eno fruit salt (or 3/4 tsp baking soda plus 1/2 tsp citric acid)
• 1/2 cup water
• Salt
• For tempering: 2 tbsp oil, 1 tsp mustard seeds, 8 curry leaves, 3 green chillies (slit), 2 tbsp water, 1 tsp sugar, 1 tbsp lemon juice
• For garnish: fresh coriander, freshly grated coconut

Method

1. Combine besan, semolina, yogurt, ginger-garlic paste, finely chopped green chillies, turmeric, lemon juice, sugar and salt with 1/2 cup water.
2. Whisk until smooth. Rest 15 minutes.
3. Grease a shallow tray or round tin.
4. Set up a steamer with boiling water.
5. Just before steaming add Eno fruit salt to the batter.
6. Stir immediately and vigorously for 20 seconds — the batter will foam and increase in volume. Pour immediately into the greased tin.
7. Steam on medium-high for 12 to 15 minutes until a skewer inserted comes out clean.
8. Cool 5 minutes. Cut into squares or diamonds while still in the tin.
9. For tempering: heat 2 tbsp oil. Add mustard seeds — pop.
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. Garnish with coriander and coconut.