Ingredients:
• 1 cup – semolina (rawa, sooji)
• 2 tbsp – besan
• 1 cup – water
• salt as per to taste
• 1 tsp – eno fruit salt
• 1 tsp – Lemon juice
• oil for greasing the plate
• 1 tsp – Sugar
• 2-3 pinch – Haldi
• Ingredients for tampering
• 1 tsp – Mustard Seeds (rai)
• 2 sliced – Green chillies
• a few Curry leaves
• Hing
• 1 tsp – sesame seeds
• 1 tbsp – oil
• 2 tbsp – chopped coriander
• 1 tbsp – grated Coconut
Method:
- Mix rawa, besan, salt, sugar, haldi (turmeric)powder, lemon juice, and then add boiled water enough to make a thick paste.
- Mix it all well.
- Then add eno and stir it well.
- Now, take a vessel which can fit in a steamer or pressure cooker and grease it with oil and pour the paste in it.
- Steam cook it for 5 minutes on high flame and 10 minutes on low flame .
- After it is ready take it out and let it cool for 5 minutes.
- To check if it is ready or not put a knife in the mixture if the knife comes out clean then the dhokla is ready.
- In the mean time take a pan and pour oil in it and then add hing and mustard seeds to it.
- When the seeds splatters, then add curry leaves, sesame seeds and green chillies to it.
- Then, cut the ready khaman in square pieces (if you want can sprinkle some red chilly powder over it) and spread the tampering over the khaman.
- Then garnish it with fresh coriander leaves and grated coconut.
- It is now ready to be served.
- Serve with green coriander chutney or tomato sauce.
Recipe courtesy of Sarrita P Nagdev