Khaman dhokla

Method

1. 1 Mix the besan chickpea flour with yogurt, turmeric powder, crushed ginger and chili, salt, and water until a smooth paste is formed, then let it rest for 15 minutes.
2. 2 Sprinkle baking soda and squeeze in some lemon juice, stir quickly, then immediately pour into the greased mold.
3. 3 Steam over medium heat for 20 minutes until a toothpick inserted comes out clean, let cool, then cut into square pieces.
4. 4 Sauté mustard seeds and curry leaves in hot oil, add sugar syrup and chili peppers, and simmer for 2 minutes.
5. 5 Pour the seasoned sauce over the rice cake to let it soak in, then sprinkle with grated coconut and cilantro before eating.

With an appliance

• Pressure cooker 36 min

  Replace step 3: steam the dhokla mold under low pressure for 10 minutes, then quickly release the pressure and allow it to cool before cutting; steps 4–5 remain the same.