Khaman Dhokla

A surprise visit to my cousin's house ended up in a damn good meal and a fabulous opportunity to learn the mouth smacking dhokla. It makes for a lovely lunch or an evening tiffin. I made a fresh batch this morning and had a fulfilling  Saturday morning breakfast before I rushed off to my Arts class.

Ingredients
Besan 1 cup
Sour curd/buttermilk 1 cup
Green chillies few pcs
Fresh grated coconut 1-2 tbsp
Chopped coriander 1-2 tbsp
Mustard seeds 2 tsp
Cumin 1 tsp
Green chilly-Ginger paste 1 -2 tbsp
Turmeric 1 tsp
Asafoetida 1 tsp
Baking powder/Eno 1 sachet
Cooking oil 1 tbsp
Lime juice 1 tbsp
Sugar 2 tsps
Salt to taste

Method
1. Make a medium consistency batter (similar to idli batter) by blending the besan with the curds.
2. Chop the green chillies and ginger and run it in the blender, adding a little water.
3. Mix this paste with the batter.
4. Add eno/baking soda, salt and mix well.
5. Set the batter for an hour and let it ferment.
6. Take a separate vessel and grease it with oil.
7. Add salt to the batter and mix well.
8. Pour the batter into this vessel and steam it for 20 minutes.
9. Allow the dhokla to cool.
10. Once it has cooled, cut it into square or diamond shapes.
11. Make a thin mix of the lime juice, salt and sugar. 
Note: Check for taste so that the sweet-sour mix is balanced and pour the mix over the dhokla.
12. In a wok, heat cooking oil and splutter cumin, mustard, curry leaves, green chillies including asafoetida.
13. When the mustard splutters, add a little water and pour the garnish over the dhokla.
14. Garnish with fresh grated coconut and chopped coriander.

Serve warm dhoklas with sweet chutney.