Khaman Dhokla.

~40 minutes estimated. Fruit salt is a specific leavening product; do not substitute baking soda one-for-one.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 7.05 oz by weight chickpea flour (besan)
• 7.44 fl oz water
• 1 tbsp lemon juice
• 1 tsp sugar
• 0.75 tsp salt
• 1 tsp plain fruit salt (unflavored)
• 2 tbsp oil
• 0.5 tsp mustard seeds
• 10 curry leaves
• 3.38 fl oz water for tempering

Method

1. 01

   Prepare a greased steaming dish and bring the steamer water to a boil. Whisk besan, water, lemon, sugar, and salt into a smooth batter.

2. 02

   Stir in fruit salt just before steaming, pour immediately into the dish, and steam until set and a skewer comes out clean.

3. 03

   Cool slightly and cut into squares. Heat oil, splutter mustard seeds, carefully add curry leaves and tempering water, and simmer briefly.

4. 04

   Spoon warm tempering over the cakes and let it absorb.

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