Instant Khaman Dhokla

After the success of the Idhra Dhoklas, I decided to continue the steaming madness by trying this recipe for instand khaman dhoklas. My aunt, Tina, and mom made it this way when I went back home last month, and they tasted pretty good. Here's their recipe:

1 cup besan flour
2/3 cup water
2 tbsp lemon juice
3 tbsp oil
1 tbsp ginger-green chili paste
2 tsp ENO fruit salt, one tsp per plate

1. Mix together the besan flour with the salt, ginger-green chili paste, oil and finally water. Batter should be of somewhat thick consistency.
2. Boil water in steamer. Grease down plates with oil. (If health conscious, use PAM nonstick spray on bottom of plates.) Pour the batter in the plate, adding 1 tsp of ENO. Mix together and place in steamer.
3. Steam dhokla plate for about 25 minutes. Turn off heat. When plates have cooled down, cut into squares and then season with chopped cilantro, shredded coconut and tadka.
4. Make tadka seasoning: Heat the remaining 2 tbsp oil with mustard seeds. Drizzle the seasoning on top of the khaman dhokla pieces.

This recipe makes two plates.

These dhoklas can be made one of two ways. One way is the above recipe, with no yogurt. The second way would be with the addition of yogurt. The lemon juice replaces the yogurt in this recipe, and adds the sourness that yogurt would have contributed. Also, if you use yogurt, you would have to let the batter ferment for atleast 20 minutes, if not overnight.

I didn't realize how easy these instant dhoklas are. I followed the recipe, and they came out tasting very fluffy and delicious. Try it for yourself!