Khaman Dhokla (Steamed Gram Bread)
Photo: Vasantdave, CC BY-SA 3.0
Khaman dhokla is a soft, spongy steamed cake made from Bengal gram flour, and it needs no yeast or long fermenting. Fruit salt reacts with the wet batter and puffs it up within minutes, so the whole dish takes under half an hour. A hot tempering of mustard seeds, sesame, chiles, curry leaves and asafoetida goes over the top, adding fragrance and a little heat to the mild, faintly sweet crumb.
Instructions
Grease a 125 mm (5-inch) tin with the ½ tsp of oil and set it aside.
In a bowl, mix the gram flour, semolina, sugar, ginger and chile paste, and salt. Stir in just enough water to make a thick batter.
Add the fruit salt and 2 tsp of water. Wait until bubbles form, then stir gently so the leavening spreads evenly through the batter.
Pour the batter into the tin straight away and swirl the tin clockwise so the batter settles into an even layer.
Put the tin into a steamer at once, cover, and steam for 12 to 15 minutes, until the dhokla is cooked through. Take it out and let it cool a little.
Heat the 1 tsp of oil in a small pan and add the mustard seeds. When they start to crackle, add the sesame seeds, green chiles, curry leaves and asafoetida, and sauté over medium heat for a few minutes, stirring constantly.
Take the pan off the heat and stir in 2 tbsp of water.
Unmold the dhokla and cut it into equal pieces. Spread the topping over the pieces and serve right away, scattered with coriander.
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