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KHAMAN DHOKLA - STEAMED GRAM FLOUR CAKES
 I grew up in the company of Happy Go Lucky gujjus..yes G U J J U ..Gujaratis.Somehow i am so amazed by their spirit and their enthusiasm to live life to the fullest!! I love the unity they show for fellow men ..be it Navratri the colouful dandiyas or the kitty party get togethers...where a new entrepreneur is shown full support. They continue to follow the joint family system, which todays' generation find difficult to digest. In the 90's Gujarati girls from my school would get married at 18-20 and lead a peaceful life of a homemaker. Till the community rose to the fact that kids with an inclination to gain education and excel must be encouraged. I feel proud to say my friends from this community are all doing very well in the fields of medicine, physiotherapy, IT, banking, Teaching..and many more. Gujaratis are extremely passionate about food. They have different cuisines depending on the zones they come from Khatiawadi, Katch, Or North Gujarat. I love the vibrant colours my friends wear for Navratri. I love the energy with which they dance thru the night in circles and sing praise of the Goddess. To Roopa, Mansi, Hetal, Tina, Pragati, Keyur, Dhaval, Chaitu and Bhavna ,Anandi, Vibha, Vishaka ....Salaam to All of you. Khaman Dhokla is a traditional Gujarati snack, Steamed cakes made of gram flour batter with tempering of chillies. Makes a wonderful snack and starter. Ingredients  Gram flour/Besan 1.5 cup Baking soda 1/2 tsp Curd 1/2 a cup (thick) Salt Sugar 1.5 tsp Green chilli 2 Ginger 1 tsp grated Oil 1 tbspn Turmeric 1/2 tspn For garnish Mustard 1/2 tspn Jeera/cumin seeds 1/2 tspn Corainder leaves 2 tbspn Green chilli 3-4 Hing powder (asfoetida) 1) Add a cup of water to 1/2 a cup of curd. You can beat this well or just run it in the mixie to get an even texture. Now mix in besan and continue to beat. Make sure no lumps are formed. Batter should not be very watery. Add in soda powder and let it sit for 45 mins to an hour. 2) Now add in salt, sugar ,green chilli ,ginger, oil and turmeric. Pour batter into a greased flat plate and steam it in a cooker for 15 minutes. Do not place the whistle. 3) Remove from stove and set aside for 5 minutes. Cut into diamond shape cakes of even size. If the knife comes out clean the dhokla is ready , else if its sticky, steam for another couple of minutes. 4) Heat 1 tbspn oil in a pan. Add in mustard and jeera. When this splutters add in green chilli ,hing powder and curry leaves. Add this tadka to dhokla. You can garnish with coconut and coriander leaves. Serve with chutney of your choice. 
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