|Bengal Gram Flour (Besan/Chickpea Flour)||–||1 cup|
|Lemon juice||–||1 1/2 tsp|
|ENO Fruit Salt||–||1 tsp|
|Green Chilli-Ginger||–||1 tsp, crushed|
|Curd (yogurt)||–||1/4 cup|
|Oil (for greasing)||–||1 tsp|
|Salt||–||as per taste|
|Mustard Seeds||–||1/2 tsp|
|Cumin Seeds (optional)||–||1/2 tsp|
|Green Chillies||–||4, slit lengthwise and cut into halves|
|Coriander Leaves||–||2 tsp, chopped|
|Fresh Coconut||–||2 tsp, grated|
|Asafoetida (hing)||–||1 pinch|
For Batter, pour approx. 2-3 cups water in steamer at the bottom. Heat it over medium flame. Make sure that steamer is heated for at least 4-5 minutes, before placing the plates (filled with batter) in it. Grease 2 small plates or thalis (4-5-inch diameter) using 1-teaspoon oil.
Take bengal gram flour, lemon juice, chopped green chilli, ginger, curd, 3/4 cup water and salt in a bowl. Mix them properly into smooth batter. Make sure that there are no lumps.
Add fruit salt in batter and stir in one direction for approx. 1 minute. You will notice its size would increase to almost double.
Take a deep and broad vessel (broader than dhokla plate) with a lid. The plate should be smaller than the vessel in which we want to steam them. Pour 1-2 glass water in the vessel and put a dhokla plate (filled with batter) over small stand in it and then cover with a lid. Steam it for 12-15 minutes over medium flame.
After 10-12 minutes, insert a knife or toothpick into dhokla. Check if it comes out clean. If it does, then it is ready otherwise cook 2-3 minutes more.
Take out plates from steamer and let them cool for few minutes. Cut fluffy khaman dhokla into small circle using glass. Cut them from the mid of it to give a look like a sandwich.
For Tempering, heat 2 tablespoons oil in a small pan or tempering pan. Add mustard seeds and asafoetida (hing). When seeds begin to crackle, add cumin seeds, sesame seeds, curry leaves and green chillies, sauté them for few seconds.
Add 1/3 cup water and sugar and bring it to boil; let it cook for a minute over high flame. Tempering is ready, pour it over dhoklas and toss gently until each dhokla is coated well with tempering.
Garnish with chopped coriander leaves and grated coconut. Serve with green coriander chutney.