Ingredients:

• 2 cups besan (gram flour)

• 1 tsp citric acid

• 2 tbsp cornflour

• 1 tsp soda bi carb

• 1 tbsp sugar

• 2 tbsp oil

• 1 +1/4 cups water

• salt as per taste

For Tadka:

• 2 tbsp oil

• 1 tsp mustard seeds

• 1 tsp Til ( seasame seeds)

• 1 string curry leaves

• 1 tbsp sugar

• 2 cups water

• some chopped coriander leaves and grated coconut for garnishing

Method:

1. In a bowl take one cup water add the cornflour ,salt, sugar ,oil and citric acid. Mix the above ingredients till the sugar and citric acid dissolves in the water.

2. Add it to the gram flour and make a smooth dropping consistency batter. Keep it to rest for 10 minutes.

3. In the meantime heat some water in a vessel.

4. After 10 minutes add the soda bi carb to the batter and mix lightly and immediately pour the batter in a greased plate or round cake tin.

5. Steam for 30 minutes on medium flame.

6. Remove and let it cool.

7. Once cooled cut into square or diamond shape.

8. In a small pan heat oil for the tadka. Add the mustard seeds when it splutters put the curry leaves ,til, water and sugar. Boil it for about 5 minutes till the sugar melts.

9. Pour it on the Khaman Dhokla and allow it to rest for 1-2 hours.

10. Garnish with some coriander leaves and grated coconut .

    Serve this soft and spongy dhokla with green chutney.