Khamman Dhokla

This is my first attempt at dhokla and I am really proud to say that it was a HUGE success! It was moist, fluffy, tangy and a bit sweet; just like how a real good dhokla should taste like. Its very easy, try this out. I have served this with sweet and sour Imli-ki-chutney (tamarind dip) and Mint and coriander chutney (see recipes prior to the dhokla recipes).

Ingredients
Besan/chickpea flour: 1/2 cup
cooking soda/baking soda: 1/2 tsp
Yogurt: 1/2 cup
Water: 1/2 cup

Method:
Mix yogurt and water together and slowly add to the besan. The consistency should be of idly/paint. Make sure there are no lumps and add the yeast. Leave this aside for 1 hour.

After 1 hour, you will need the below which are to be added to the batter:
Green chilies: 1 medium, paste (or 2 according to taste)
Oil: 1 tsp
Salt: 1 tsp should be good
Turmeric: a pinch

After leaving the batter aside for 1 hour, mix in the above all to the batter and mix well.

You will need to pressure cook this now. I didn't have a plate which will fit in a cooker, so, I used my baking pan. (I know, bad idea).

Anyway...Pressure cook the above in 1 cup of boiling water for 7-8 minutes. Don't have to put the weight on the cooker. After 8 minutes, remove the lid and test the done-ness by inserting a toothpick in center. If it comes out clean, its done. Switch off the stove, close the lid and let it be for 5 more minutes.

For tempering:
Mustard seeds: 1 tsp
Curry leaves: 1 string
Cilantro: a little
Oil: 2 tsp
Water: 3 tsp

Mix 1 tsp of oil in 3 tsp of water and pour over the steamed dhokla. To this add the tadka, shown like below.

I served this with tamarind and coriander/mint chutney. Yummy dhoklas ready!