Tiffin Series: Soji Khaman Dhokla

This recipe has actually been given to me by both of my mothers, but I have not yet had the opportunity to try it out for myself. While we were in America for a few weeks, we tried out khaman several different ways. Who knew there was such a variety. It can be made using besan flour or soji. It can also be made with yogurt or no yogurt, using lemon juice to replace the yogurt. So many varieties, and hopefully I will get to try out each one in time. For now, here is the recipe for Soji Khaman Dhokla with yogurt and the addition of corn.

1 cup soji
1/2 cup corn
1 tbsp oil
1 tsp grated ginger
1 tsp green chili paste
1 tsp salt or to taste
1 cup water
1 cup yogurt, well beaten
1/4 tsp turmeric powder
2 tsp ENO fruit salt

1. In bowl, mix the soji and oil making sure no lumps form.
2. Beat the yogurt until smooth in another bowl. Add to bowl salt, green chili paste, grated ginger, corn and turmeric powder. Mix well.
3. Add the water and mix well to make smooth batter. Be sure not to make too thin. Batter should be somewhat thick consistency.
4. Let batter rest for about 30 minutes.
5. Meanwhile, fill up a stockpot or pressure cooker with water. Allow water to come to boil. If using stockpot, cover the lid with a towel. If using pressure cooker, remove whistle.
6. Grease down the plates with oil. Fill one plate at a time with batter. Add 1 tsp of ENO fruit salt
Once water comes to full boil, place the dhokla stand inside the pot and let steam for 20 minutes.
7. After 20 minutes, check to see if dhoklas are fully cooked by placing a knife into one of the plates. If the knife comes back clean and unsticky, then dhoklas are done. Let plates cool down a bit before taking out of pot. When dhoklas cool down, cut into squares and remove into bowl.
8. Next make the seasoning as follows: Heat up 1 tbsp oil. Add the mustard seeds and allow to pop. Add in a few slit green chilies and asafoetida powder. Close lid so that all of the seeds do not pop out at you.
9. Garnish the khaman dhokla with shredded coconut, chopped cilantro and this seasoning. Serve hot with for breakfast or as an appetizer.

Overall, the dhoklas turned out pretty good!