Khaman Dhokla

Method

1. 1Beat besan, lemon, sugar, salt, ginger-chilli paste and water into a smooth pourable batter.
2. 2Just before steaming, gently mix in eno and a splash of water — it will froth.
3. 3Pour into a greased tin and steam 15 min until a skewer comes out clean.
4. 4Cool slightly and cut into squares.
5. 5Heat oil, crackle mustard, sesame and curry leaves with a little water and sugar; pour over the dhokla.
6. 6Garnish with coriander and coconut; serve with green chutney.