Cookbook:Khaman Dhokla (Steamed Gram Bread)

Dhokla

 * ½ tsp oil
 * 1 cup Bengal gram flour
 * 1 ½ tbsp semolina flour
 * 3½ tsp white granulated sugar
 * 1 tsp ginger and green chile paste
 * Salt to taste
 * 1 ½ tsp fruit salt

Topping

 * 1 tsp oil
 * 2–3 curry leaves
 * ½ tsp mustard seeds
 * ½ tsp sesame seeds
 * 2 green chiles, chopped
 * 1 pinch of asafoetida powder
 * 2 tbsp chopped coriander leaves

Procedure

 * 1) Grease a 125 mm (5-inch) diameter tin with oil.
 * 2) Combine the gram flour, semolina, sugar, ginger chili paste, and salt in a bowl. Mix in just enough water to get a thick batter.
 * 3) Add the fruit salt and 2 tsp water. Wait for the bubbles to form, then mix gently to distribute the leavening through the batter.
 * 4) Pour the batter immediately into the prepared tin, and swirl the tin clockwise in order to spread the batter in an even layer.
 * 5) Immediately place the tin in a steamer. Cover and steam for 12–15 minutes, or until the dhoklas are cooked.
 * 6) Remove from the steamer and set aside to cool slightly.
 * 7) Heat the oil in small pan, and add the mustard seeds.
 * 8) When the seeds start crackling, add the sesame seeds, green chillies, curry leaves, and asafoetida. Mix well and sauté on a medium flame for a few minutes, stirring continuously.
 * 9) Remove mixture from the flame, then add 2 tbsp of water and mix well.
 * 10) Unmold the dhokla and cut into equal pieces. Spread the topping mixture on top, and serve immediately, garnished with coriander.