Soya Khaman Dhokla

Try this healthy version of dhokla made with a combination of Bengal gram flour and soya flour for an "iron kick".

Preparation Time : 5 mins.
Cooking Time : 10 mins.

Serves 6.

For the batter
3/4 cup Bengal gram flour (besan)
1/4 cup soya flour
1 1/2 tablespoons semolina (rawa)
1/2 teaspoon citric acid (nimbu ke phool)
3 1/2 teaspoons sugar
1 teaspoon green chilli-ginger paste
1 1/2 teaspoons Eno's fruit salt
salt to taste

For the tempering
1/2 teaspoon mustard seeds (rai)
1/2 teaspoon sesame seeds (til)
2 green chillies, chopped
a pinch asafoetida (hing)
2 teaspoons oil

For the garnish
1 tablespoon chopped coriander

For serving
nutritious green chutney

Method:
1. Mix together all the ingredients for the batter, except the fruit salt, using enough water to make a thick batter.
2. Add in the fruit salt, sprinkle a little water over the fruit salt and mix well. The mixture will rise immediately.
3. When the mixture rises, pour it into a greased thali and steam for about 10 minutes.
4. For the tempering, heat the oil in a small pan and add the mustard seeds, sesame seeds, green chillies and asafoetida. When the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas.
5. Cut into pieces and serve hot with nutritious green chutney.


Tips:
You can use 1 teaspoon of lemon juice instead of the citric acid crystals.
Keep the steamer hot and only then add the fruit salt into the batter.