KHAMAN DHOKLA

Preparation Method :

• Sift the gram flour into a bowl. Add the yogurt and around warm water. Mix well, making sure there are no lumps. Add the salt and mix again. Leave the mixture to ferment for 4 hours.
• Once the gram flour batter has fermented, mix in the turmeric and minced chilli and ginger.
• Heat a steamer and grease a thali.
• In a small bowl, mix together the lemon juice, bicarbonate of soda and oil. Add this to the batter and whisk briskly.
• Pour the batter into the greased thali and place it in the steamer. Cover with the lid and steam for 10 minutes.
• Remove from the steamer and allow to cool a little, then cut the steamed gram flour into squares and keep warm in a serving bowl or on a plate.
• Heat the remaining oil in a small frying pan. Add the mustard seeds and fry until they begin to pop. Pour over the dhoklas. Serve garnished with the coriander leaves and grated coconut.