Ingredients:

• 2 cups – besan
• 1 tsp – Citric acid
• 2 tsps – Sugar
• 1 pinch – Soda
• 1 tsp – salt or as required
• 1.25 cups – water
• 1 tsp – Eno
• Seasoning:
• 1 tbsp – oil
• Curry leaves
• 1 tsp – Mustard Seeds
• 2 or 3 – Green chillies (slit length wise)

Method:

1. Take a baking tray. Grease with little oil. Keep the tray aside.
2. Mix all the ingredients except eno and citric acid.
3. Take a pressure cooker. Pour sufficient water (2 large glasses) in it. Place it on the ignited stove.
4. Now add the eno and citric acid to the rest of the ingredients. This will form a thick batter.
5. Pour this batter into the greased tray.
6. Keep this tray into the cooker with lid on it.
7. Steam this for 25 min.
8. Remember to take off the weights of the cooker.
9. Remove the tray from it.
10. Pour the seasoning over it.
11. Garnish with lots of coriander and grated dry coconut.
12. Cut into pieces and serve hot with any tangy chutney or just tomato sauce.

Recipe courtesy of Sify Bawarchi