Khaman dhokla

 

Ingredients

Besan (gram flour //kadale hittu)—1 and 1/2 cup

Arisina (haldi//turmeric powder)—1/2 teaspoon 

Green chillies (hasiru menasina kayi//hari mirch)—2

Salt—1 teaspoon 

Sugar—2 teaspoon 

Hing (ingu//asafoetida)—1/4 teaspoon 

Lemon juice (nimbe rasa )—2 tablespoon 

Water—1 cup

Method 

Firstly take all the above ingredients in a mixer grinder jar,and grind to a smooth paste.

Just to mix everything well together.

Transfer the mixture( batter) to a mixing bowl 

Grease a  steel bowl  or tin with oil,and keep it ready.

Ingredients for next step

Oil—2 tablespoon 

Eno fruit salt ( lemon flavour)—1 sachet ( 5 grams )

Method

Add 2 tablespoon of oil to the ground batter and mix well .

Then add eno fruit salt and mix very well,to make the batter frothy. 

Pour the above mixture (batter) to the greased tin ( steel bowl) immediately and steam cook in a idli cooker or pressure cooker .

Place a ring or trivet ,to avoid Water flow.

Close and steam cook for 15 to 20 minutes on medium flame.

To cheek,insert a knife or a tooth pick,it should come out clean.

Take out from cooker and keep it aside to cool.

Place a plate or tray on top of tin (bowl)and invert the bowl onto the plate 

Cut into squares.

Ingredients for seasoning (oggarane)

Oil—1 tablespoon 

Mustard seeds (sasive//rai)—1 teaspoon 

Curry leaves (karibevu//kadipatta)—few

Green chillies (hasiru menasina kayi//hari mirch)—3

Sugar—2 tablespoon 

Water—1/2 cup

Fresh grated coconut (kayi turi //nariyal)—3 tablespoon (optional)

Method 

Heat oil in a pan,once hot enough add in mustard seeds,let it crackles.

Then add chopped green chillies,curry leaves and saute.

Add sugar,water and bring it to boil and turn off the heat.

Pour the hot tempered  ingredients onto dhokla.

Let it soak for a while .

Garnish with coconut.

Soft and spongy dhokla is ready to serve,serve with chutney.