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Besan khaman dhokla
- besan - 100gms
- curd - 25gms
- water - 75gms + 30gms
- salt, eno, green chillies, coriander, curry leaves, asafetida, stevia, lemon, cumin seeds, mustard seeds
- sesame seeds, shredded coconut - optional
- oil - 10gms
Measure besan, curd, 75gms water in a bowl.
Add salt and half lemon juice and mix them removing the lumps. ( your can add chopped chilli and ginger to this batter, I have really hot chillies so I just used them for tempering)
once lumps are gone, add eno and mix the batter in one direction for approx 1 min. Batter will double up in size
now add the batter to oiled dhokla container or idli makers. steam it for 4-5 mins.
For tempering, heat up non stick pan. Add oil, add asafetida, mustard seeds, cumin, sesame seeds (I did not use it but it tastes good). once the mustard starts to crackle, add curry leaves and slit chillies
Add 30gms of water, stevia and let the water boil.
Add this tempering to dhoklas soaking them properly. Garnish it with shredded coconut and coriander.
enjoy it with green chantey, ketchup, imli chatney..