Moong besan khaman dhokla

Having made besan dhokla many times, inspired me to mix besan and moong flour together this time. The result was quite satisfying. The dhoklas were soft, light and spongy.

Somehow, khaman seems to have made a mark as one of the favorite dish in our house.

Ingredients:
1/2 cup chickpea flour, besan
1/2 cup yellow moong flour
2 tbsp semolina
1 tsp ginger-green chilli paste
1/2 tsp salt
1 1/2 tsp sugar
1/4 tsp turmeric powder
water to make batter
2 tbsp lemon juice
1 1/2 tsp eno fruit salt

for tempering:
4 tbsp oil, I used only 2 tbsp
3-4 green chillies, slit
a good pinch of asafoetida
1/2 tsp mustard seeds
1/2 tsp sesame seeds
coriander leaves, chopped


Method:
Sift both the flours properly to remove any lumps.
Add salt, semolina, turmeric, sugar and mix properly.

Add sufficient water to make a batter of dropping consistency.
Add ginger-green chilli paste.

Check consistency...

Leave the batter to rest for about 10 minutes.

Add lemon juice and mix.

Fill water in the steamer and put it on heat.

Grease a container and put it inside the steamer. Cover with lid.

While the water is about to come to a rolling boil, add eno fruit salt with a little water.
Whisk thoroughly. The batter will foam up and become almost double in volume.

Pour batter into the container.

Cover the steamer with lid. Set timer to 8 minutes and let the batter cook.
Switch off the flame and let the dhokla remain in steamer.

Meanwhile, prepare the tempering.

Slit green chillies, remove seeds if desired. Add to hot oil and let them saute' for sometime.

Add a good pinch of asafoetida, sesame and mustard seeds.

Pour the tempering on to the dhoklas.

When cool, cut into squares.
Garnish with chopped coriander leaves and dessicated coconut, if desired.

Notes:
You can substitute green moong flour for the skinned moong flour. It will give a slightly green color to khaman.