Khaman Dhokla is a very light snack.this is all over Indians are like gujarati khaman dhokla.its very soft and spongy .this is popular street food in Gujarat.\r
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Ingredients:\r
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1 large cup besan (bengal gram flour)\r
2 tbsp semolina (rava)\r
3 tsp sugar\r
4 green chilli\r
5 tsp ginger-green chilli paste\r
6 salt to taste\r
7 tbsp frute salt (Eno)\r
8 A pinch of asafoetida (hing)\r
9 3 cups water for mixture and sugar syrup\r
10 2 tsp oil for greasing and cooking\r
11 1 tsp mustard seeds ( rai / sarson)\r
12 10 curry leaves (kadi patta)\r
13 1 tsp citric acid (nimbu ka phool) or 1 tsp lemon juice\r
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For The Garnish:\r
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2 tbsp chopped coriander (dhania)\r
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Method :\r
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1. Combine the besan, semolina, sugar, ginger-green chilli paste, citric acid and salt along with little water (approximately ¾ cup) in a bowl and mix well with the help of your hand to get a smooth and thick batter.\r
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2. Divide the batter into 2 equal portions and keep aside.\r
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3. Add 1 1/2 tsp of fruit salt to a portion of the batter and mix gently.\r
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4. Pour the batter immediately into a greased 125 mm. (5) diameter thali and spread evenly by rotating the thali clockwise.\r
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5. Steam in a steamer for 20 to 25 minutes or till the dhoklas are cooked. Keep aside.\r
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6. Repeat the steps 3 to 5 to make one more thali of dhoklas.\r
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7. Heat 3 tsp of oil in a small pan and add the mustard seeds.\r
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8. When the seeds crackle. Green chillies, asafoetida , curry leaves,suger, lemone juce and 2 cup water mix well and sauté on a medium flame for a few seconds.\r
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9 Pour this tempering over the dhoklas.\r
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10. Cool slightly and cut into equal sized pieces.\r
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11. Serve hot garnished with coriander\r
 Hope you will enjoy the dish !\r
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