Gujarati Khaman Dhokla with Mustard Seed Tempering

What you need

• 180 g (1 1/2 cups) gram flour, also sold as besan or chickpea flour
• 1 tbsp fine semolina
• 1 tbsp sugar, for the batter
• 4 cm fresh ginger, peeled
• 2 green chilies
• 1/4 tsp ground turmeric
• 1 pinch asafoetida
• 1 tsp salt
• 1 1/2 tbsp lemon juice
• 3 tbsp neutral oil, 1 tbsp for the batter, 2 tbsp for the tempering, plus extra for the pan
• 240 ml (1 cup) water, for the batter
• 3/4 tsp baking soda, or 2 tsp fruit salt
• 1 tsp mustard seeds
• 1 sprig curry leaves, about 10-12 leaves
• 2 tsp white sesame seeds
• 80 ml (1/3 cup) water, for the tempering
• 2 tsp sugar, for the tempering
• 3 tbsp fresh coriander, chopped
• 2 tbsp fresh coconut, grated, optional

Method

Restated from the original video

1. 1

   Brush a 20 cm (8 in) round or square metal pan with oil. Set a rack in a wide lidded pot, add water to just below the rack and bring it to a boil.

2. 2

   Pound the ginger with 1 green chili into a coarse paste.

3. 3

   In a mixing bowl, combine the gram flour, semolina, 1 tbsp sugar, turmeric, asafoetida, salt, lemon juice, 1 tbsp oil and the ginger paste.

4. 4

   Whisk in the 240 ml water a little at a time until the batter is smooth, lump-free and falls from the whisk in a thick ribbon. Let it stand 15 min.

5. 5

   Make sure the water in the pot is at a rolling boil. Sprinkle the baking soda over the batter and whisk hard in one direction for a few seconds, just until it turns pale and frothy.

6. 6

   Pour the batter into the greased pan at once, set it on the rack, cover and steam over medium-high heat for 15-20 min. A skewer pushed into the center should come out clean.

7. 7

   Lift the pan out and let it cool for 10 min. Run a knife around the edge, turn the cake out onto a plate and cut it into 4 cm squares.

8. 8

   For the tempering, heat 2 tbsp oil in a small pan over medium heat. Tip in the mustard seeds and wait for them to pop, about 30 seconds.

9. 9

   Add the curry leaves, the second chili slit lengthwise and the sesame seeds. Stir for 20 seconds, keeping the sesame seeds pale.

10. 10

    Take the pan off the heat and carefully pour in the 80 ml water, which will spit. Add 2 tsp sugar, return to the heat and boil until the sugar dissolves, about 1 min.

11. 11

    Spoon the hot tempering evenly over the squares so they soak it up.

12. 12

    Scatter the coriander and coconut on top and serve warm or at room temperature.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.