Gujarat Khaman Dhokla Spongy Besan Steamed Yellow Classic

Method

1. 1

   Whisk besan with yogurt, water, sugar, ginger-chilli paste, turmeric and salt until completely lump-free. Rest 5 minutes.

2. 2

   Grease a round 20 cm tin or thali.

3. 3

   Set up a steamer with boiling water.

4. 4

   Add Eno fruit salt to the batter. Stir immediately and vigorously for 15 to 20 seconds until the batter is foamy and has increased in volume.

5. 5

   Pour immediately into the greased tin.

6. 6

   Steam on medium-high for 12 to 15 minutes.

7. 7

   Do not open during steaming. Test with a skewer — it should come out clean.

8. 8

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

9. 9

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

10. 10

    Add curry leaves and slit green chillies. Add water, sugar and lemon juice. Bring to a boil. Pour evenly over all the cut dhokla pieces immediately.

11. 11

    Garnish with coriander and coconut.