KHAMAN DOKLA / BESEN DOKLA

Ingredients:

1. 1 cup gram flour/ besen
2. 1/2 tsp turmeric powder/ haldi
3. 1 cup curd
4. salt 2 taste
5. eno 1 packet
6. 1tsp sugar

to grind:

1. 2-3 green chillies
2. ginger -small piece
tempering: mustard, white til , jeera, curry leaves.
garnishing: grated coconut, corriander.

method:

1. in a bowl add besen, curd , haldi, salt , sugar, chilly ginger paste.
2. mix well,without any lumps,to an idly batter consistency.
3. if using a pressure cooker & 1/2 cup water and  allow it to boil.
4. grease a vessel or a shallow plate.
5. add eno to the batter and  mix well.
6. pour the batter immediately to the vessel and keep inside the cooker.
7. The batter should be filled to only 1/2 as it will rise up. Close the
cooker lid. Do not use the whistle.
8. steam for 15-20 min on a medium flame.
9. Remove the lid and proof it using toothpick or knife. If the knife comes out clean and
does not have any batter sticking, then its done.
10. Remove the dhokla pan from the cooker,make pieces.
11. temper mustard, til, jeera,curry leaves. when it splutters remove and add little water.
( this will b easy to spread , above the doklas)
12.garnish with corriander , coconut and  serve