Spongy Khaman Dhokla

Ingredients 

(For dhokla) 

2Cups Besan/Gram Flour

1tsp Salt

Pinch of turmeric powder 

1/4tsp Hing

4 Tbsp Powdered Sugar

1 tsp Citric acid

1 inch piece of Ginger ( grated )

1 Cup and about a few spoons more Water 

2Tbsp Oil

1 tsp Baking soda 

(For Tadka water)

1 Tbsp Oil

1tsp Mustard Seeds

1tsp Sesame Seeds

2 Green Chilli

10-12 Curry Leaves

1.5 Tbsp Sugar 

1/2 tsp Salt 

1/4 tsp citric acid 

1 Cup Water

Chopped Coriander Leaves

Fresh grated coconut

Procedure 

In a mixing bowl, sieve the besan, add hing, salt, turmeric powder, sugar, grated ginger and citric acid. Now add water gradually and make the smooth and flowing batter with the help of whisker. Keep a deep pan or steamer with 1 cup water for boiling, grease a tray to pour batter. 

After this add baking soda to the batter and add about 1-2 Tbsp of water, whisk thoroughly and immediately pour into the greased container. Put it in the steaming pan and cover the lid and let it steam on medium heat for 15-20 minutes. Once done, turn off the flame and let the dhokla cool.

Meanwhile prepare the tadka, heat oil in a tadka pan, add mustard seeds, sesame seeds, chopped green chili, and curry leaves. Add sugar, salt and citric acid, chopped coriander and one cup water, bring it to boil, spread with spoon over the dhokla. Sprinkle some freshly grated coconut! Serve with chutney!