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:

1. Mix rawa, besan, salt, sugar, haldi (turmeric)powder, lemon juice, and then add boiled water enough to make a thick paste.
2. Mix it all well.
3. Then add eno and stir it well.
4. Now, take a vessel which can fit in a steamer or pressure cooker and grease it with oil and pour the paste in it.
5. Steam cook it for 5 minutes on high flame and 10 minutes on low flame .
6. After it is ready take it out and let it cool for 5 minutes.
7. 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.
8. In the mean time take a pan and pour oil in it and then add hing and mustard seeds to it.
9. When the seeds splatters, then add curry leaves, sesame seeds and green chillies to it.
10. 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.
11. Then garnish it with fresh coriander leaves and grated coconut.
12. It is now ready to be served.
13. Serve with green coriander chutney or tomato sauce.

Recipe courtesy of Sarrita P Nagdev