Khaman Dhokla /Nylon Dhokla

        Being a very big fan of Gujarati cuisine,dhokla is my all time favourite snack . It can be an easy  breakfast or a quick evening snack for kids in the evening.It is a steamed besan cake and so health conscious and diet conscious people can have it without any guilt.As the name suggest (nylon means soft),this comes out so spongy that it will melt in your mouth This recipe shows the pressure cooker method.I have tried the microwave version of this too.It is faster and comes as perfect as pressucooked dhoklas.Now lets see the recipe :

  

Ingredients:

Besan	1 cup
Sooji	2 Tbsp
Thick whipped curd	½ cup
Salt	To taste
Green Chillies	1 tsp (Finely chopped)
Ginger(Optional)	Few juliennes
Eno Fruit Salt(Unflavored)	1 ½ Tbsp
Sugar	1 Tbsp
Oil	1 Tbsp
Mustard	1tsp
Long slit Green chillis	Few
Curry Leaves	Few Strands
Finely chopped coriander	For garnish
Sugar	2 tsp
Lemon  Juice	1 tsp
Water	¼ cup

Seasoning:

Mustard	1tsp
Long slit Green chillis	Few
Curry Leaves	Few Strands
Finely chopped coriander	For garnish
Sugar	2 tsp
Lemon  Juice	1 tsp
Water	¼ cup

Method :

1)Mix all the dry  ingredients first.Then add 1/2 of the curd we have taken and mix it with a whisk to a thick paste.Make sure there are no lumps formed during this process.
2) Now add the remaining curd and little water, lemon juice and mix.It should be like dosa batter consistency and not very thick.*
3) Now add 1 tbsp of oil and mix .Keep the batter aside for 10 -15 min.
4)Keep water in the pressure cooker to steam.
5)Once the resting time is over,check for the consistency.Add little water if necessary and bring it to flowing consistency.
6)Add a tsp of ENO salt now.Just add a drop of water on the ENO salt .Mix well.You can see the batter rising and frothing.
7)Immediately transfer the batter in a greased container and place it in the cooker.
8)Let it steam(Do not use whistle) for  10 to 12 mins till the tooth pick inserted in the centre comes out clean.

For Seasoning :

1)Heat the kadai with 1 tsp of oil.
2)To this add the mustard seeds.When the mustard seeds splutter add the curry leaves and green chillis and saute for a few seconds,
3)To this add 1 /4 cup of water and 2 tsps of sugar.Bring this to boil
4)When this mixture boils,just squeeze half a lemon and switch of the flame.
5)Pour this tadka , little by little on the dhokla. Let it rest for 5 min till the moisture is absorbed by the dhokla.
6)Then invert the dhokla to a plate.
7)Garnish it with chopped coriander,cut into pieces  and serve it with mint chutney and sweet chutney.

Notes:

1)You can skip the lemon juice while mixing the ingredients if the curd used is sour.
2)The curd should be thick and not watery.
3)The batter consistency is important.It should be flowy like dosa batter and not thick as idli batter.
4) Eno fruit salt the secret behind spongy dhoklas.So do not skip this ingredient.