Khaman Dhokla

Obsessed with pears at the moment...especially pear cake. New favourite ingredients: fennel root and fish sauce. Also, gluten-free, though I do save recipes that aren't.

subheading: For Batter:

1 cup Gram Flour (Besan/Chickpea Flour)

1 tablespoon Semolina (rava/sooji), optional

1½ teaspoons Lemon juice

1 teaspoon Eno Fruit Salt

1 teaspoon crushed Green Chilli-Ginger

¾ cup Water

¼ cup Curd (yogurt)

1 teaspoon Oil (for greasing)

½ teaspoon Salt, or to taste

subheading: For Tempering:

2 tablespoons Oil

10 to 15 Curry Leaves

½ teaspoon Mustard Seeds

½ teaspoon Cumin Seeds (optional)

1 teaspoon Sesame Seeds (til)

1 tablespoon Sugar

4 Green Chillies, slit lengthwise and cut into halves

2 tablespoons chopped Coriander Leaves

2 tablespoons grated Fresh Coconut

1 pinch Asafoetida (hing)

⅓ cup Water

Directions at foodviva.com

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