11/2 - 2tbsprawa(Semolina or sooji)-More rawa can be added if you like crumbly texture of Khaman.)
½tspCitric Acid(Nimbu ke Phool)
3tbspoil
3teaspoonssugar - can be reduced as per your taste
1teaspoongreen chilli-ginger paste
1 ½teaspoonsEno's fruit salt
Salt to taste
A pinch of turmeric powder
About 1 to 11/4 cup water or as needed. Make cake consistancy batter
For the tempering:
1tablespoonoil
½teaspoonmustard seeds
½teaspoonsesame seeds(til)
2green chillies, chopped
a pinch asafoetida(hing)
For the garnish
1tablespoonchopped cilantro or coriander leaves(Dhaniya)
Shredded coconut(Optional)
Instructions
Mix together all the ingredients for the batter except the fruit salt using enough water to make a easy pour consistancy(Not too thick or thin) batter.
Add in the fruit salt, sprinkle a little water over the fruit salt and mix well.
When the mixture rises, pour it into a greased thali and steam for about 15 minutes.
For the tempering, heat the oil in a small katori and add the mustard seeds, sesame seeeds, green chillies and asafoetida. When the mustard seeds crackle, and pour this over the steamed dhoklas.
Garnish with coconut and finely choped cilantro.
Cut into pieces and serve with green chutney.
Notes
!Tips:
You can use 1 teaspoon of lemon juice or 2-3 tbsp dahi(yogurt) instead of the citric acid crystals.Keep the steamer hot and add the fruit salt into the batter.