Khaman Dhokla

Ingredients

• 1.5 cups besan (gram flour)
• 1 tbsp semolina
• 1 tbsp yogurt
• 1 tsp ginger-green chilli paste
• 1 tsp Eno fruit salt
• Turmeric, salt
• For tempering: mustard seeds, curry leaves, 2 green chillies, sesame seeds, sugar, oil

Method

1. Whisk the besan, semolina, yogurt, turmeric, salt and water together until completely smooth, with no lumps — run your finger through the batter to check; it should feel silky, not grainy.
2. Get your steamer ready and boiling before this step, because timing matters here. Add the ginger-chilli paste, then sprinkle in the Eno and mix gently in one direction only for a few seconds — you'll see it start to froth up and turn light and airy immediately, which is the sign it's working.
3. Pour the frothy batter straight into a greased pan without delay (the bubbles start settling fast) and place it in the steamer. Steam on medium heat for 15-18 minutes; check doneness by inserting a knife or toothpick into the centre — it should come out clean and dry.
4. Let it cool for 5 minutes so it firms up enough to cut cleanly, then slice into squares or diamonds.
5. For the tempering, heat oil in a small pan, add mustard seeds and let them splutter, then add curry leaves, sesame seeds and slit green chillies. Stir in a little sugar dissolved in water, then pour this hot tempering evenly over the dhokla pieces so it soaks in. Garnish with coriander and grated coconut before serving.