Khaman Dhokla

Ingredients

• 200g gram flour (besan), sieved
• 2 tbsp fine semolina
• 1 tbsp caster sugar
• 1 tsp fine salt
• 1/4 tsp ground turmeric
• 2 tsp ginger and green chilli paste
• 1 tbsp lemon juice
• 200ml warm water
• 1 tbsp sunflower oil, for the batter
• 1.5 tsp fruit salt (Eno)
• 3 tbsp sunflower oil, for the tempering
• 1.5 tsp black mustard seeds
• 1 tsp white sesame seeds
• 1/2 tsp asafoetida
• 12 fresh curry leaves
• 4 green chillies, slit lengthways
• 3 tbsp caster sugar, for the tempering
• 150ml water, for the tempering
• 4 tbsp coriander leaves, chopped
• 3 tbsp fresh coconut, grated

Before you cook

• Grease a 20cm round cake tin or a deep steel plate with oil.
• Sieve the gram flour and semolina together into a large bowl to break up every lump.
• Whisk in the sugar, salt, turmeric, ginger and chilli paste, lemon juice, 1 tbsp oil and the warm water until the batter is smooth and about as thick as pancake batter.
• Rest the batter for 10 minutes.
• Slit the green chillies lengthways and chop the coriander.

Steps

1. Pour about 5cm of water into a large pot or steamer and bring it to a rolling boil over high heat.
2. Sprinkle the fruit salt over the rested batter and spoon a teaspoon of water directly onto it so it fizzes.
3. Stir the batter briskly in one direction for no more than 20 seconds, keeping the froth in rather than beating it out.
4. Pour the batter straight into the greased tin and tilt it so the surface levels itself.
5. Lower the tin into the steamer, cover it, and steam over high heat for 15 minutes.
6. Push a skewer into the centre and check that it comes out clean and the cake springs back when pressed.
7. Lift the tin out and leave it on the counter for 10 minutes to firm up.
8. Run a knife around the edge, turn the cake out, and cut it into 4cm squares.
9. Heat 3 tablespoons of oil in a small pan over medium heat until it shimmers.
10. Add the mustard seeds and wait about 30 seconds for them to finish popping.
11. Add the sesame seeds, asafoetida, curry leaves and slit chillies and fry for 20 seconds.
12. Pour in 150ml water with 3 tablespoons of sugar, bring it to a boil, and let it bubble for 1 minute until the sugar dissolves.
13. Spoon the hot tempering over the cut squares a little at a time, letting each spoonful sink in before adding the next.
14. Scatter over the coriander and grated coconut and serve warm with green chutney.