Gujarat Khaman Dhokla Spongy Besan Steamed Yellow Classic

Ingredients

• 1 cup besan (gram flour)
• 1/2 cup yogurt
• 1/2 cup water
• 1 tsp sugar
• 1 tsp ginger-green chilli paste
• 1/4 tsp turmeric
• 1 tsp Eno fruit salt
• Salt
• For tempering: 2 tbsp oil, 1 tsp mustard seeds, 12 curry leaves, 3 slit green chillies, 1 tsp sugar, 1 tbsp lemon juice, 3 tbsp water
• For garnish: fresh coriander, freshly grated coconut

Method

1. Whisk besan with yogurt, water, sugar, ginger-chilli paste, turmeric and salt until completely lump-free. Rest 5 minutes.
2. Grease a round 20 cm tin or thali.
3. Set up a steamer with boiling water.
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. Pour immediately into the greased tin.
6. Steam on medium-high for 12 to 15 minutes.
7. Do not open during steaming. Test with a skewer — it should come out clean.
8. Cool 5 minutes. Cut into diamonds while still in the tin.
9. Make the tempering: heat 2 tbsp oil. Add mustard seeds — pop.
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. Garnish with coriander and coconut.