A Gujarati classic, the khaman dhokla is a savoury besan cake that is steamed to cook. Mildly sweet and tangy, this spongy snack absorbs its flavour from the tempering that is poured over it after steaming.
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Grease a pan to fit inside a steamer. Boil water in the steamer. It should bubble when the batter is ready to be placed inside.
Mix together besan, turmeric, asafoetida, lemon juice, ginger, chillies and salt.
To this, add water to form a thick, pour-able batter and whisk until there are no lumps.
Add baking soda or eno to this mixture and whisk until it combines. It will start to bubble.
Transfer to the pan and place in the hot steamer. Steam for 20-25 minutes or until cooked from within.
When cooked, run a blade through the sides to release khaman from the mold. Flip onto a plate.
Heat oil in a pan and crackle mustard seeds. Add curry leaves to this and let crisp completely.
Carefully, add the 80 ml of water to this and the sugar. Mix until the sugar dissolves.
Pour over the khaman evenly and generously. Garnish with coriander leaves and serve.