Khaman Dhokla

Khaman dhokla is  a very  popular Gujrathi snack. This is popular in almost all of India. I like this because it is completely made by steaming chickpea flour mixed with spices.I have tried this recipe many times with ready made mix.This one recipe is very  identical to the ready made mix,more than anything the one we prepare at home can be customized according to our taste.
I have used less of salt in my recipe because I had green chutney to go with the dhoklas.Green and sweet imli chutney go really well with these dhoklas.

Ingredients,
Chick pea flour- 1 cup ( besan)
Semolina / sooji- 1 and 1/2 tablespoon
Sugar- 1/2 teaspoon
Turmeric - 1/2 teaspoon
Ginger and green chilli paste- 1/2  teaspoon ( I used grated ginger of  1/4 of an inch of ginger and 1small green chilli and made it into paste )
Lemon juice- 1 tablespoon
Salt- 1/2 teaspoon ( if you do not use any green chutney or sweet chutney add 1 teaspoon of salt)
Eno / fruit salt- 1 and 1/2 teaspoon
Water- 3/4 cup

For tempering,
Cooking oil- 1 tablespoon
Green chilli- 1 ( slit length wise)
Mustard seeds- 1 teaspoon
Hing/ Asafoetida- a pinch
Curry leaves- 4-5

For garnishing,
 Coconut -1/2 teaspoon
Coriander leaves- 1 teaspoon.

1. In a bowl add besan add salt,semolina,turmeric,sugar,ginger and green chilli paste and lemon juice
2. and mix well.
3. Grease a pan with oil and add enough water in the pressure cooker.Switch on the stove.
4. Slowly add water to it.Add eno / fruit salt to it.
5. Whisk well and pour in all of the batter into the greased pan.
6. Place this inside the cooker and closed the lid.
7. Don't close the vent for the steam.Do not put the whistle on the cooker so  that the steam can escape.
8. Steam for about 20-25 minutes on a medium flame.After 20 minutes I switched my stove to low flame.Mine took 25 minutes.
9. Slowly open the lid.
10. Poke a spoon ,if it comes clean then the dhokla is cooked.Cut in rows  and columns
11. For tempering take oil in pan ,As it gets heated, add mustard seeds.Once mustard seeds start to splutter add curry leaves ,green chilli and asafoetida.
12. Pour this tempering on the dhokla.Add sprinkles of coriander leaves and fresh coconut.

Mix all the ingredients.

Grease a pan .

Pour water and eno salt to it.Whisk well.

Slowly pour in the prepared batter into the 

greased pan.

Take water in a pressure cooker enough to immerse

the perforated plate.Check for the steam if ther is no

steam then you might have to add more water.

Place the batter pan inside the cooker.close the lid and do 

not place the whistle.Cook for 20-25 min.

Poke a spoon to see if the dhokla is cooked properly.

If the spoon comes clean the dhokla is cooked.

Add tempering and cut in rows and columns.

.

Sprinkle coriander and grated fresh coconut.

Dhokla.