Khaman Dhokla

Ingredients

1 cup Besan (gram flour)1 cup Water
3 tbsp Lemon juice
3 tbsp Oil
1 tsp Eno Fruit salt
1/2 tsp Mustard seeds
2 tbsp Sugar (plus 1tsp for batter)
1/3 tsp Red chili powder (Daagh calls for2 finely sliced green chilies )
Curry leaves
Salt

Method

• Mix togather besan, salt, 1 tbsp oil, 1 tbsp lemonjuice, red chili powder, sugar and water 1/2 cup or little less than that. The batter should not be runny, if so add little besan...should be kind of like idli batter
• Heat up the pressure cooker with some water to steam the khaman or you could do as Daagh suggests, in a large vessel, take a glass of water and put a wire mesh upside down in the vessel. Make sure the top of the mesh is above water level
• Grease a baking pan (you can also use cake pan).Now add Eno and mix well and pour this mixture right away in the greased plate/pan
• Steam it for 20 minutes. To check if its done, insert a toothpick or knife and if it comes out clean its done
• For tarka, heat remaining oil, add mustard seeds and curry leaves. Mix together remaining 1/2 cup water, sugar and lemon juice and pour into the tarka. Boil it
• Take out dhokla and cut into pieces
• Pour the tarka mixture over it
• Garnish with corriander leaves and serve.....there you have it friends fluffy and soft khaman ever.