Dhokla (Khaman)

Recipe Ingredients

1 cup	237ml	-- ¥
1		Flour
1 cup	237ml	Water
1 1/2 teaspoons	7.5ml	Sugar
1/2 teaspoon	2.5ml	Citric acid
1 teaspoon	5ml	Soda bicarb
2		Green chillies
1		Pie ginger grated
2		Yellow colouring - (2 to 3)
		Salt to taste
		For Seasoning
1/2 cup	46g / 1.6oz	Coconut grated
1/4 cup	36g / 1.3oz	Coriander chopped
1/2 teaspoon	2.5ml	Mustard seeds
1 tablespoon	15ml	Oil.

Recipe Instructions

Warm the water. Take flour in a large bowl. Place sugar and citric acid

in a cup. Place soda bicarb in another cup. Pour a little of the water

over each. Pour remaining water in gram flour, add chilli and ginger.

Mix well with palm till smooth.

Place the pressure cooker on gas with 1 litre water and stand.

Grease a round cooker or cake tin and place in the cooker. Allow to heat.

Add sugar solution and colour to better. Mix well till light and fluffy.

Add soda solution and mix well. Pour into prepared tin before the foam

goes down. Do not touch spoon now. Cover tin with a perforated lid and

close cooker.

Cook without whistle for 13-14 minutes. Remove tin and allow it to cool.

Cut in cubes and remove with spatula. Heat oil in a small pan. Add

mustard seed, allow to splutter. Pour over dhokla cubes. Sprinkle

coconuts and coriander. Transfer to serving dish. Serve hot or cold with

green chutney.

Serves: 4

Making times: 30 minutes

Shelf life: 2 days (refrigerated).

Source:
Tarla Dalal

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