*KHAMAN DHOKLA* *Ingredients* <http://health.groups.yahoo.com/group/Health_and_Gourmet/> Gram flour (besan), sieved 2 cups Curd, beaten 1 cup Green chilli-ginger paste 1 teaspoon Turmeric powder ½ teaspoon Salt to taste Lemon juice 1 tablespoon Oil 2 tablespoons Soda bicarbonate 1 teaspoon Mustard seeds 1 teaspoon Sugar 1 teaspoon Coconut, scraped ½ cup Fresh coriander leaves, chopped 2 tablespoons <http://health.groups.yahoo.com/group/Health_and_Gourmet/> * Method* <http://health.groups.yahoo.com/group/Health_and_Gourmet/> 1. Take besan in a bowl. Add curd and mix. Add a little water to make a batter which is neither too thick nor thin. Whisk well so that there are no lumps. Cover and keep overnight in a dark, warm place to ferment. 2. Heat water in a steamer. Grease the dhokla patra. 3. Add green chilli-ginger paste to the fermented batter and mix well. Add turmeric powder and salt and mix again. 4. Mix together lemon juice, one teaspoon oil, soda bicarbonate in a small bowl and add to the batter and mix well. 5. Transfer the batter into the dholka patra. Put them on the stand and place the stand in the steamer. Cover with the lid and let it steam, over medium heat, for about ten minutes. 6. Insert a satay stick or a tooth pick into the dhokla to see if it is done. If it comes out clean, the dhokla is ready. 7. Heat remaining oil in a small pan, add mustard seeds and let them crackle. Add quarter cup of water and sugar. Cook till sugar dissolves and pour this over the dhokla. Set aside till all the water is absorbed. 8. Cut into large squares. Garnish with coconut and coriander leaves and serve.
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