Khaman Dhokla

Ingredients

• Bengal Gram - 1 cup

• Yogurt - 1 tbsp + 1 tbsp

• Oil - 1 tbsp + 1 tbsp

• Sugar - 1 tsp

• Salt - as per taste

• Ginger paste - 1 tsp

• Green Chilli Paste - 1 tsp

• Turmeric Powder - 1/2 tsp

• Lemon Juice -1.5 tsp

• Eno - 1 tsp

• Oil - 1 tbsp

• Mustard - 1 tsp

• Sesame Seeds - 1 tsp

• Green Chilli - 1 slit

• Coriander Leaves - 2 tbsp

• Water - 1/4 tsp

• Asofoetida - 1/2 tsp

Directions

• Soak bengal gram for 4 to 6 hours or even over night

• Grind the soaked bengal gram, sugar, 1 tbsp yogurt and I tbsp oil with needed water

• Let this batter ferment for 6 to 8 hours

• Add ginger paste, green chilli paste, tumeric powder, salt, 1 tbsp Yogurt, 1 tbsp oil and lemon juice to the fermented batter. Mix well

• Boil the water for steaming, once the water is ready, add ENO fruit salt to the batter mix well and pour into a greased thaa;i or utensil and steam immediately for 15 mins

• Heat 1 tbsp oil, add mustard, asofoetida and sesame seeds. Once it splutters add the slit green chilli

• Add 1/4 cup water and coriander leaves to the tempering, turn off the flame

• Add this to the top of steamed and cooked dhokla

• Cut and serve with green chutney