This is another version of the popular Gujarati snack - Khamun Dhokla. Here I took the liberty of using more of sooji and less of besan. I also used kasuri methi and saffron for added flavour. Best had as an evening snack. It is also a great lunch box lunch meal too.
- 3/4 cup Sooji (semolina)
- 1/4 cup besan (chickpea flour)
- 1/2 cup yoghurt
- salt to taste
- 1 tsp. ginger-green chilies paste
- 1/4 tsp. turmeric powder
- 1 tbsp. lime juice
- 1 tsp. sugar
- 1 tbsp. oil
- 1 tbsp. kasuri methi, crushed
- few strands of saffron
- 2 tbsp. oil
- 1 tsp. mustard seed
- pinch of asafoetida (hing)
- 1 sprig curry lraves
- 1 tbsp. fresh coconut, grated
- 1 tsp. coriander leaves, chopped
- 1 tsp. eno fruit salt
Mix together sooji, besan, salt, turmeric powder, sugar, 1 tbsp. oil, ginger-green chilies paste, lime juice, kasuri methi and yoghurt with enough water into a thick batter of pouring consistency. Keep aside for 15 minutes.
Add the eno fruit salt along with a tbsp. water to the batter and mix gently. Pour on a greased steel container or plate and sprinkle the saffron over it. Steam for 15 minutes. When cool enough, cut into desired shapes.
Heat 2 tbsp. oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida and curry leaves. Stir for a few seconds and add little water and switch off the flame. Pour this tempering on the steamed dhoklas and serve, garnished with coconut and coriander leaves.