This is actually known as just khaman in Gujarat, but as a pan-Indian dish it is known as dhokla. Filled with protein, this is a light snack that is good any time of the day.

Ingredients

(Serves 5)

Chickpea flour or besan 1 cup (136 g)

Semolina or suji 1 tbsp

Turmeric 1/2 tsp

Water 3/4 cup

Sugar 1 tsp

Oil 1 tbsp

Lemon juice 1 tbsp

Salt 1/2 tsp

Baking soda 1 tsp

Ginger 1” piece

Green chillies 3

Grated coconut 1 tbsp

For tempering:

Mustard seeds 1 tsp

Oil 1 tbsp

Sugar 1 tsp

Curry leaves few sprigs

Coriander leaves for garnish

Asafoetida 1/2 tsp

Salt 1/2 tsp

Green chillies 5

Method

Mix the chickpea flour, suji, baking soda and turmeric together in a bowl.

In another bowl mix the water, oil, sugar, salt and lemon juice. Stir well till the sugar dissolves.

Add to the dry ingredients and whisk well to form a batter.

Pour into a greased tray and steam for 20 minutes.

Heat oil in a frying pan and add the mustard seeds. When they stop sputtering, add the curry leaves and asafoetida. Add the asafoetida and salt and add three tablespoons of water. Stir till the sugar dissolves. Add the green chillies and cool for two minutes.

Pour over the cooked dhokla. Garnish with scraped coconut and coriander leaves.

Slice and serve.