Ingredients

• Batter: 3/4 cup - Bengal gram flour (besan)
• 1/4 cup - soya flour
• 1.5 tbsp- semolina (rawa)
• 1/2 tsp - citric acid (nimbu ke phool)
• 3.5 tsp- sugar
• 1 tsp - green chilli-ginger paste
• 1.5 tsp - fruit salt
• salt to taste
• 1 tbsp - coriander, chopped (garnishing)
• Green chutney (for serving)
• For tempering:
• 1/2 tsp - mustard seeds
• 1/2 tsp - sesame seeds (til)
• 2 - green chillies, chopped
• A pinch of asafoetida (hing)
• 2- tsp oil

How to Make Soya khaman dhokla

• Mix all the ingredients (except the fruit salt) listed under the batter.
• Use enough water to form a thick batter.
• To the batter, add the fruit salt, sprinkle a little water and mix well.
• The mixture will start rising immediately.
• Grease a thali, pour the mixture into the thali and steam for about 10 minutes.
• To prepare the tempering, heat oil in a pan.
• Add the mustard seeds, sesame seeds, green chillies and asafoetida.
• When the seeds start to crackle, add 1 tbsp of water and pour over the steamed dhokla immediately.
• Cut the dhokla into pieces and garnish with chopped coriander.
• Serve hot with green chutney.