Khaman Dhokla

• Gram flour (besan) - 2 cups
• Yogurt beaten - 1 cup
• Salt to taste
• Turmeric powder - 1/2 tsp
• Green chilli-ginger paste - 1 tsp (optional)
• Oil - 2 tsp
• Lemon juice - 1 tsp
• Curry leaves - 4 to 5
• Fruit Salt (eno) - 1 small packet
• Soda bicarbonate - 1 tsp
• Mustard and seasame seeds - 2 tsp
• Fresh coriander leaves and green chillies chopped - 2 tsp
• Coconut scraped - 1/2 cup (optional)

1. Take gram flour in a bowl. Add yogurt , lemon juice , 1 tsp oil and approximately 1/2 cup of warm water and mix. Avoid lumps. Add salt and mix again.
2. Leave it aside for 1/2 hour . add turmeric powder and green chilli-ginger paste.
3. Put a stand in a big pan , add water , Grease a thali and put inside it cover it and let it steam for some time.
4. Add sodium bicarbonate and fruit salt in to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer.
5. I used cooker separator vessel instead of thali so that it does not over flow out of the thali.
6. Cover with the lid and steam for ten minutes. When a little cool invert it in to a plate, cut into squares.
7. Heat remaining oil in a small pan. Add mustard and seasame seeds. When the seeds begin to crackle add curry leaves and asafoetida, remove add 2 tsp of water and a pinch of salt and pour over the dhoklas.
8. Garnished with chopped coriander leaves and grated coconut.
9. Serve with tamarind date chutney

flour, salt, turmeric, green chilliginger, lemon juice, curry, fruit salt, fresh coriander, coconut scraped

Taken from www.yummly.com/recipe/Khaman-Dhokla-1850907 (may not work)