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Instructions |
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Khaman Batter- Mix in all of the ingredients except
for the Eno. Stir to combine well and let the
batter sit for 15 minutes. While the batter is
resting boil 3 C water in a pan with trivet.
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After 15 minutes add Eno to the batter with a tsp
of water and stir it gently in one direction. The
batter will become frothy and increase in volume.
Do not over stir. Quickly transfer the batter to
the greased steel container and place on trivet.
Cover with lid and steam for 20 minutes or until
knife comes out clean.
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Remove from pan. Run a knife around outside and let
cool. Turn onto dish. After cooled completely top
with tempering liquid.
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Tempering liquid. Heat oil in a pan on stove top
on high heat. Add the mustard seeds and let them
sizzle. Add the curry leaves and chilis.. Saute
for about 30 seconds. Add the sesame seeds and
turn off heat. Add water, sugar, salt and stir
well. Cut the dhokla into pieces. Spread the
tempering over the dhokla
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Originally Submitted
8/31/2021
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