Khaman Dhokla

INGREDIENTS

1 cup Besan

½ tbsp- Semolina

1tbsp- Sugar

Salt to taste

½ tsp- Eno (fruit salt) / baking powder

½ tsp- citric acid/lime juice

2tbsp- oil

1 cup- water or as required

FOR TEMPERING

1 tsp- Mustard seeds

1 sprig curry leaves

2 tbsp- water

Chopped coriander leaves

Oil

METHOD

Mix besan,semolina, hing, salt, sugar and sooji, hing, salt, sugar in a large bowl. Add oil, citric acid. Now add Eno or baking powder, whisk it properly, till it’s well blended. Now the batter will turn frothy. Grease a plate or a contained and pour the batter in it. The container should be large enough, because the batter will rise up while being steamed. In a pressure cooker place the container and cook for about 15-20 minutes, without the whistle on.  Now insert a knife in the khaman and check if it is properly cooked or not, if the knife comes out clean, it means your Khaman is cooked and ready. Let it cool for about 20 minutes. Now loosen it up and take it out in any plate or container. Heat oil in a pan,add mustard seeds, one’s they splutter, add curry leaves and hing, switch off the flame, now add little sugar water and pour in the mixture. Now pour this mixture on the steamed Khaman and garnish with chopped coriander leaves.