Khaman Dhokla

Steamed chickpea flour pancakes

Serves 4
2 cups chickpea flour (Besan)
1/2 cup plain full fat yogurt
1/2 tsp baking soda
1/2 tsp ground turmeric
1 green chili, chopped
1 inch piece of fresh ginger root , chopped very fine
salt to taste
juice of 1/2 lemon
For Tadka:-
2 tbsps vegetable oil
1/2 tsp brown mustard seeds
few curry leaves
2 whole red dry chilies
To Garnish:-
2 tbsp chopped fresh cilantro
2 tbsp grated fresh coconut
To serve with:-
Tamarind Chutney
Fresh Mint Coriander Chutney

Another Recipe from my friend , Rajni :-), I bet you will love this too.


Serves 4
Ingredients :-

FOR DHOKLA:-
BESAN--250gms
LEMON JUICE--1/2 BOWL
1 inch piece of GINGER , grated
GREEN CHILLI, finely chpped
SALT
FRESH CORIANDER LEAVES
ENO

FOR TADKA:-
MUSTARD SEEDS--50gms
LEMON JUICE--2 BOWL
SUGAR--1 CUP
CURRY LEAVES
1 CUP WATER
GREEN CHILLI--15-2NOS.(split it into two pieces)
AND VERY LITTLE OIL.

Mix the besan with the yogurt and enough warm water to form a thick batter. Mix in the baking soda and turmeric and leave to ferment for about 1 hour in a warm place.
Using motar and pestle, crush the green chili and ginger to a fine paste. Add to the besan and yogurt mixture. Add salt and lemon juice and mix well.
Grease a shallow cake pan . Pour the batter into the mold and bake at 375F for 10 to 15 minutes. The batter will have risen to about 1 1/2 inches. Leave to cool and cut into large cubes. Arrange on a serving dish.
Heat oil in a small pan and add the mustard seeds. When they begin to crackle, pour over the cooked Dhoklas.
Serve garnished with chopped cilantro, grated coconut and the green Chutney.