Khaman Dhokla

Till a few years back I believed making Kaman Dhokla was a very difficult task which only a seasoned cook can accomplish. This may be because most of my Gujarati friends depended on their moms or in laws to make these or resorted to instant versions of dhokla, never daring to try it out themselves. A while ago I saw a few recipes online as well as in magazines for making these, but still I didn't try making them as I was still not convinced. Over an year ago Kaveri, one of my blogger friends posted this on her blog and as I have always gotten  good results from trying out  her recipes I thought of giving this a try. I was so happy with the result that I have made this a zillion times since then. This is so easy to put together and tastes better than any other I have tasted.
Recipe Source: Palakkad Chamayal
Ingredients:
Chickpea flour/Besan – 1 Cup
Curd – ½ cup
Water – ¼ cup
Green Chilly – 1 or 2
Ginger – 1 inch piece
Lemon Juice – 1 tsp
Oil – ½ tbsp
Sugar – 1 tsp
Turmeric Powder – a pinch
Eno – 1 packet /1 &1/4 tsp
Salt to taste

For tempering
Oil – 2 tsp
Mustard Seeds – 1 tsp
Green chilly – 1 Slit
Asafoetida – 1/8th teaspoon
Fresh Coriander/Cilantro Leaves for garnish

Method
In a blender add  turmeric powder, salt, sugar, green chilly, ginger, oil,water,lemon juice and curd and whip to smooth.  Add chickpea flour and blend once more to form a smooth batter.Transfer this to a bowl
Meanwhile heat a steamer with water for steaming. Add the eno fruit salt to the chickpea flour mixture mix gently and pour immediately into a  greased cake pan or plate. Steam for 7 to 8 minutes,
Remove and allow to cool.
Heat a small  pan with oil. Add mustard seeds, once they crackle add asafoetida powder and the slit green chilly.
Pour this over the steamed dhokla, garnish with fresh coriander leaves.
Cut into desired shapes and serve with chutney of your choice