haman Dhokla for the Indian Cooking Challenge

This is the first official challenge for indian cooking challange and Khaman

Dhokla is on the menu. I remember making it couple of years with a recipe
from one of my Gujarati friends. Over-confident ME never wrote it down and
thought I can re-create just from my memory.. hmmm.. So when I started
making it, I completely blanked out on how much citric acid to add and I
probably added about 2tbsp. It was soooo sour that it was practically inedible.
I’ve never made these again until now and Srivalli‘s recipe is just perfect. Even
with some mishaps on my part, they turned out just perfect.

Ingredients:
Batter: Besan – 1½ cups
Curd – ½ cup (not sour)
Water – ½ cup
Cooking soda – ½tsp

Seasoning for the batter:

Oil – 1tbsp
Turmeric – a pinch
Green chili – 2, coarsely crushed
Sugar – 1tsp
Citric Acid – ¼ tsp
Eno – 1tsp

Tempering:
Mustard Seeds – 1tsp
Coriander leaves – 2tbsp
Curry leaves – 6
Method:

 Mix curd with water. Add this to the besan and mix well to make a lump
less batter. Add water, as needed to get the batter to pouring
consistency as in idli batter. Set aside for 1 hour for rising.
 After 1 hour, add all the seasoning ingredients; oil, turmeric, green chili
paste, sugar & citric acid.
 Bring some water to a boil in a pressure cooker.
 When the water starts to boil, add eno to the batter and mix gently.
Sprinkle a little bit of eno on the steaming plate/ container. Pour in the
batter and steam for 5-7 minutes. Turn off the heat and allow to cool for
another 5-7 minutes. Then test for doneness by inserting a toothpick/
knife. Cover and let it remain on flame for another 1 minute.
 Then remove the plate/ container from the PC. Mix 3tsp water with 1tsp
oil in a small bowl. Sprinkle this over the dhoklas.
 Finally add the tempering: heat 1tsp oil in a small saucepan, add
mustard seeds and curry leaves; add to the dhoklas as soon as the
seeds start to splutter. Garnish with coriander leaves.
For the Green chutney:
Ingredients:
Coriander leaves – ½ cup
Mint leaves – ¼ cup
Cumin seeds – 1tsp
Grated coconut – 2tbsp
Lime juice – 1tbsp
Green chilies – 2
Salt & Sugar – to taste