Khamman Dhokla

A Light and healthy snack . A very popular Guajrati  dish I learnt years back from Tarla Dalal,s TV show. 

makes 16 pieces

for the batter:

1 cup besan(gram flour)

1 1/2 tbsp suji(semolina)

1/2 tsp salt

1/2 tsp citric acid

3 tsp sugar

1 1/2 tsp fruit salt(regular eno)

1 tsp ginger-green chili paste(optional)

for the tempering:

1 tbsp oil

1 tsp mustard seeds

a pinch hing(asfoetida)

3 green chilies cut lenghtwise into two

1/4 tsp citric acid or 1 tsp lime juice

1/4 tsp salt

1 1/2 tsp sugar

3/4 cup water

for garnishing :(optional)

chopped corriander leaves and grated coconut 

1. Mix in all the ingredients of the batter with 1 cup water (reserve nearly 2 tbsp water from it) .

2. Keep the steamer on gas and grease a metal thali( plate with atleast 1 inch high corners) which can fit in the steamer.

3. Add the fruit salt (one and half sachet of eno) and cover with the reserved 2 tbsp water and mix in one direction. pour in the greased thali. Fill only half leaving space for it to rise.

4. Keep the thali in the steamer and steam for 10 to 12 min. make sure the water from the steamer does not get into the batter. Avoid opening the steamer in between . Knife inserted comes out clean when cooked.

5. cool and cut into squares.

To steam, idli cooker or a kadai with proper lid can also be used. When using kadai the steaming time may differ, usually it takes 15-20 min depending on the size.

Microwave:

To cook in a microwave pour the batter in an greased microwave safe flat dish with lid and microwave on high for 2 to 3 min.

Heat oil for the tempering and add mustard seeds. once they crackle add hing and green chilies.  Cover it immediately and switch off the gas to avoid chili seeds spluttering up. Add 3/4 cup water and switch on the gas again. Add salt and sugar and bring it to a boil. Switch off the gas and add citric acid or lemon juice. Check the taste for a combination of spiciness sweetness and sourness and adjust accordingly.

Pour the tempering just before serving. The dhoklas absorb the liquid which keeps them moist and soft.

Serve with green chutney.