Coz Brown Suga' reminded me of this lovely, light, nutritious snack. Instant microwave-cooked savory gram flour cakes. Take about 15 minutes from start to finish. From the queen of Indian cooking, Tarla Dalal. Now the real khaman dhokla requires grinding rice and lentils and then fermenting them, but that's more time than I want to invest in a snack.
1 cup gram flour (chickpea flour/besan)
1 1/2 tbsp semolina
1/2 tsp salt
1/2 tsp citric acid
1 tsp ginger green chilli paste
3 tsp sugar
Add 3/4 cup water and whisk together to make a smooth paste.
Add 1 1/2 tsp Eno fruit salt (or use 1 tsp soda bicarb with 1/2 tsp citric acid) on top, add 2 tbsp water, and mix well. The whole batter will become foamy.
Quickly pour the batter into a microwave safe, greased bowl and steam, covered for 3 minutes. Let it stand for two minutes.
For the tempering:
1 tbsp sesame oil
1 tsp cumin seeds
1 tsp mustard seeds
1 pinch asfoetida (optional)
4-5 curry leaves
1 tbsp grated coconut
2 tbsp chopped cilantro
1/4 cup water
Juice of 1/2 a lime
2 tsp sugar
Heat oil in a small pan. Add asfoetida, cumin seeds, mustard seeds and let them sizzle. Add curry leaves and coconut and turn off the heat. Then add the water, lime juice and sugar. Let it cool. Add the tempering to the top of the cooked dhokla and let it cool in the fridge for half n hour. Serve garnished with cilantro, with green chutney or ketchup.
Makes about 8 wedges.
2 wedges: 164 cals, 5.8 gm fat, 6 gm protein, 22 gm carbs.