Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair.
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Khaman Dhokla
 
 
Prepration: 10 mins.
Cooking: 10 mins.
Serves 8 Cal/Ser 98
 
Ingredients
1½ cups gram flour (besan)
2 tbsp semolina (suji), 1¼ cups water
1 tbsp oil, ¼ tsp soda-bi-carb (mitha soda)
1¼ tsp eno fruit salt, 1 tsp salt, 2 tsp sugar
¼ tsp turmeric (haldi)
1 tsp green chilli paste, 1 tsp ginger paste
2 tsp lemon juice
TEMPERING
1 tbsp oil, 1 tsp mustard seeds (rai)
2-3 green chillies – slit into long pieces
1 tbsp lemon juice, ¾ cup water, 3 tsp sugar
2 tbsp finely chopped coriander
 
Method
1. Sift besan. Mix besan, suji, water, oil, salt, sugar, haldi, chilli paste and ginger paste to a smooth batter of a thin pouring consistency. Beat well. Add eno and soda. Sprinkle lemon juice. Beat well for a few seconds. Don't over mix.
2. Immediately pour this mixture in the steamer or a dish. Cover dish with cling film and prick at 1-2 places for the steam to escape. Microwave for 6 minutes. Give standing time of 5-6 minutes.
3. For tempering, mix oil, chillies, rai, water, sugar and lemon juice. Microwave for 4 minutes. Pour over dhokla. Wait for 20 minutes to turn soft. Cut into pieces. Sprinkle coriander.