Gram flour – one cup
Semolina – one cup
Curd – 4 spoons
Eno (Regular) – one small packet (5gms)
Mustard seeds – two tea spoons
Asafoetida – half a tea spoon
Oil – two tea spoons
Green chilies – 2 to 3
Coriander leaves for garnishing
Salt – according to taste
Mix gram flour, semolina and curd. Add water till you get a smooth runny mixture. Add Eno and salt to this.
Take a pan and grease it with few drops of oil. Pour this mixture in it.
Take a cooker / steamer, add water to it and place the pan in it. Cover with the lid (remember to remove the cooker whistle) cook for 20 mins on a slow flame.
In a small pan heat oil and add mustard seeds and chilies. Add asafetida powder in the end and turn off the flame.
After the khaman dhokla is done (poke it with a knife, if the knife is clean after you pull it out then the batter is cooked well), remove it and add the tadka and garnish with coriander leaves.
You can eat it with tamarind chutney, green chutney or with curd as well.