Khaman Dhokla(Spicy Steamed Bengal Gram Flour Cake) for ICC

Know what you Eat - Besan (Bengal gram flour) is very high in protein and very low in glycemic index. This bean from which this flour is made looks just like yellow split peas, but is quite different because it doesn't readily boil down to mush. It's more closely related to garbanzo beans, or chickpeas. The differences are that Bengal gram is younger, smaller, split, sweeter, and has a much lower glycemic index, in fact much lower than the Garbanzo(not the dark colored chick pea but the light one). This dish can be made with Black Chick Pea flour also which is even low on the GI and far superior protein, but will not be soft and spongy and will be darker in color. But tastes good.

This is our first participation in the ICC hosted by Srivalli. Dhokla can be made in different ways and we had earlier posted our version of Nylon Instant Khaman Dhokla some time back.
This recipe passed on by Srivalli requires the batter to be made and kept for an hour so you can take care of the chutney and other things during that time. I exactly followed her recipe except for using lime juice instead of citric acid, used regular eno packet and had to omit the cooking soda as i didn't have any and it came out very well. One more tip for making a good dhokla, if you are using a container to steam instead of pressure cooker or pan is to tie a cloth on the inside of the lid. So whatever water accumulates on the top doesn't drip into the dhokla and make it soggy.

Ingredients

For Batter

Bengal Gram flour / Besan - 1 1/2 cups
Yogurt- 1/2 cup (not very sour)
Water - 1/2 cup
Cooking Soda - 1/2 tsp

For seasoning to be mixed to the batter (to be added just before cooking)

Oil - 1 tbsp
Turmeric a pinch
G. Chili paste - 1 - 2 long (as per taste)S
ugar - 1 tsp
Citric acid - quarter tsp
Eno - 1 packet (green colour fruit lime) + sprinkle or dust few bits on the plate

For tempering

Sesame seeds
Mustard Seeds
Curry leaves
Grated coconut
Coriander leaves
Little water + Oil to be topped on dhoklas

Method

1) Mix first 1/2 cup yogurt with 1/2 cup water.
2) To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency.
3) Slowly add more water if needed else, add the soda.
4) Keep it aside to rise for 1 hour.
5) To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder.
6) Mix well. This has to be done just before pouring to the plate.
7) Meanwhile have the pan on stove, and let the water start boiling.
8) When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.
9) Dust or sprinkle the plate with eno.
10) Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid.
11) After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done.
12) Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.
13) In a bowl, mix 3 tsp of water along with a tsp of oil
14) Remove the plate from the pan, pour the water and oil mix over the top.
15) For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies.
16) When mustard starts popping, remove and pour over the dhokla.

Notes - The batter should be filled to only 1/2 as it will rise up.
After adding eno the batter should not rest.
If you want perfect shaped ones and not the crumbling, cut and handle gently
Dhokla can also be steamed in kadai filled with water and a plated titled over it.

Green chutney

G. chili - 4-5 no
Coconut - 4- 5 pieces
Coriander - bunch
Few mint leaves
Cumin seeds - 1/2 tsp
Lime -1 big
Salt to taste

Method

1) Take all the ingredients except coriander in a food processor.
2) Grind to a smooth paste.Then add the coriander and again grind.
3) Remove to a bowl, add the remaining lime and serve with Dhoklas.