Khaman dokla (steamed savoury)

Dokla is a steamed snack from the state of Gujarat. It is served with green chutney or dates chutney. There are many types of dokla like khaman dokla (made from chickpea flour), rave dokla ( made from semolina), moong dal dokla (made from lentil). Then, there is this khatta or white dokla which is made from fermented rice and lentil dough, similar to the idli dough. Here, I am presenting Khaman dokla which is prepared with chickpea flour.

Ingredients:
Chickpea flour -11/2 cup
Lemon juice -11/2 tsp
Green chilli paste -1tsp
Ginger paste 1/2tsp
Sugar - 1tsp
Fruit salt -1tsp
Water -1/2 cup
Salt to taste

For tempering
Mustard seeds -1tsp
Curry leaves -few
Green chillies -2(cut into two)
Chopped coriander leaves -2tsps
Asafoetida -1tsp
Sugar -1tsp
Oil -2tsps
Water -1/2cup

Method:
Combine all the ingredients except the fruit salt. Make a thick batter in pouring consistency like the idli batter. Add more water if the batter is very stiff. (The need to add more water depends on the quality of the chickpea flour). Set the steamer/cooker on the stove. Then, add the fruit salt to the batter and mix well. Pour the batter on a greased plate and steam it. Prick the centre of the batter with a toothpick. If it comes out clean, then it is done. Remove from the steamer. Cool for few seconds and invert it over another plate.  

How to prepare the tempering?
First, heat mustard seeds in little oil, when it crackles, add the asafoetida, curry leaves, green chillies, coriander leaves, sugar and water in quick succession. Pour the tempering over the dokla. Allow the water to soak the dokla for few seconds. Then, cut it into desired shape.