Khaman Dhokla

Ingredients
1 cups gram flour – sieved
0.5 cup yogurt – beaten
0.5/2 tsp turmeric powder
salt to taste
0.5 tsp green chilli-ginger paste
1 tbsp oil
0.5 tbsp lemon juice
0.5 tsp soda bicarbonate
0.5 tsp mustard seeds
1 tbsp fresh coriander leaves chopped
0.5/2 cup coconut – scraped
salt to taste

Preparation:
In a bowl, combine gram flour, yogurt and salt with approximately one cup of warm water. Mix thoroughly making to eliminate lumps and set aside to ferment for three to four hours.
To the fermented batter, add turmeric powder and green chilli-ginger paste.
Heat a steamer and grease a thali/plate.
In a small bowl, combine lemon juice, soda bicarbonate, one teaspoon of oil. Add mixture to the batter and whisk briskly.
Pour the batter into the greased plate and place it in the steamer.
Cover with the lid and steam for 10 minutes.
Once done, let cool a little.
Cut into squares and tranfer dhoklas to serving bowl or plate.
Heat remaining oil in a small pan. Splutter mustard seeds. Remove from heat and pour over the dhoklas. Garnish with chopped coriander leaves and scraped coconut.
Serve and enjoy!
Pic Courtesy: Google
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