Dhokla (Khaman)

  • 1 cup gram flour
  • 1 cup water
  • 1 1/2 tsp sugar
  • 1/2 tsp citric acid
  • 1 tsp soda bicarb
  • 2 green chillies
  • 1/2" piece ginger grated
  • 2-3 drops yellow coloring
  • salt to taste
For Seasoning:
  • 1/2 cup coconut grated
  • 1/4 cup coriander chopped
  • 1/2 tsp mustard seeds
  • 1 tbsp oil.
  • Warm the water. Take flour in a large bowl. Place sugar and citric acid in a cup. Place soda bicarb in another cup. Pour a little of the water over each. Pour remaining water in gram flour, add chilli and ginger. Mix well with palm till smooth.
  • Place the pressure cooker on gas with 1 litre water and stand.
  • Grease a round cooker or cake tin and place in the cooker. Allow to heat. Add sugar solution and color to better.
  • Mix well till light and fluffy. Add soda solution and mix well. Pour into prepared tin before the foam goes own. Do not touch spoon now. Cover tin with a perforated lid and close cooker.
  • Cook without whistle for 13-14 minutes. Remove tin and allow it to cool. Cut in cubes and remove with spatula. Heat oil in a small pan.
  • Add mustard seed, allow to splutter. Pour over dhokla cubes. Sprinkle coconuts and coriander. Transfer to serving dish. Serve hot or cold with green chutney.

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