Dhokla

This is a Gujarati breakfast dish,very light and healthy!
It can also be eaten as a snack!

Ingredients:
Besan or gram flour (sieved)-1 cup or 100gms,
Salt-1/2 tsp,
Turmeric pwd-1/4 tsp,
Ginger grated-one inch or paste-1 tsp,
Green chilli finely chopped or minced-1,
Lemon juice-1 tbsp,
Oil-1tbsp-refined,
Eno fruit salt-1 pkt or 1 tsp,
Water-3/4 cup(start from 1/2 cup and then add gradually, till you get ribbon like consistency)
Tempering:
Oil-2 tsp,
Rai-1/2 tsp,
Green chilli-5 to 6-slit,
Sugar-1 and 1/2 tsp,
Green coriander leaves-2 tbsp-chopped.

Note:This dish is cooked through  steam process.
If you have a steamer,it is the best or use a stainless steel sieve strainer and put on top of the pot of simmering water. Place the pan filled with the mixture on top and then cover with a lid.
It can also be steamed in a cooker,filling it with 25% of water and then place a bowl in the center and then place the pan with the dhokla mixture on top.Close the cooker with lid without the whistle.
I have steamed the dhoklas in a 8 inch baking pan,using a sieve strainer which was kept on a pot of simmering water.

Method:
Sieve besan and then measure with a cup.It removes all the lumps and will make the flour airy.

Put the gram flour in a bowl and then add 1/2 cup of water.

Stir with a spoon.The batter is very thick.
Add 1/4 cup more or less till you get the right consistency.(ribbon like)

Once you get the right consistency,add lemon juice, turmeric,salt,ginger green chilli paste or minced.

Mix with a spoon and let it rest for 10 minutes.

Cover.

Keep the steamer or cooker or pan for heating on gas.
Fill 25% water of the container.
As water starts to boil,lower the heat.
Grease a 8 inch baking pan with oil in which you plan to steam the dhoklas.

After 10 minutes add 1 tbsp of oil to the batter.

Mix and then add Eno salt.

 Mix quickly with the spoon as it will make the batter airy and light.

Transfer the batter to the greased pan.(the batter can not be left in the pan for long on the counter, so keep ready the pot or cooker of hot water simmering on the gas)

Smooth the surface and then put it quickly to steam for 18 to 20 minutes on low heat.Put a lid on.

Steaming time will differ a little because of  the size of the container,and the thickness of the batter.
You can check by inserting a knife in the center and it should come out clean.
The sides will separate from the pan.

When 5 minute is left for the dhokla to be fully steamed,keep ready the tempering.
Heat a small frying pan,and pour 2 tsp of oil.
As oil heats up add 1/4 tsp of rai or mustard seeds.

When it starts to splutter,add green chillies.

Add 1 cup of water and 1 and 1/2 tsp of sugar.

Sprinkle 2 tbsp of chopped coriander.

Once the sugar is dissolved,close gas.
Keep it aside.
Once the dhokla is steamed,remove from the pot or cooker.

Run a knife around the edges.

Cover with a plate and using a kitchen towel turn it upside down.

Tap the bottom of the pan and then remove it once the dhokla is released on the plate.

Cut into squares.

Pour the warm tempering over the dhoklas.

Leave it for an hour or till the dhoklas are at room temperature.
The water in the tempering will be soaked in the dhoklas,which will keep it moist and soft.
You can make it hours before serving.

Enjoy the dhoklas with tamarind or mint coriander chutney.