Ingredients:
- 1/2 cup-Besan | Kadalai maavu
- 3/4 tbsp-Sooji | Rava
- A small piece of Ginger
- 1-Green chili
- 2 tsp-Sugar
- 1/2 cup-Mango puree
- Salt as per need
- 1/4 tsp-Lemon juice
- 1/2 tsp-Eno fruit salt
- a small pinch-Turmeric powder
- 2 tsp-Oil for greasing the plate
- 1/4 tsp-Mustard seeds
- 1/8 tsp-Sesame seeds
- A few Curry leaves
- A pinch of Asafoetida
- 1 tsp-Coconut
Preparation:
- Puree the mango from fresh alphonso mangoes & put it beside. You could utilize mango varieties of any kind.
- Grind the chilli & ginger in a mixie.
- In a wide bowl, drop the rava, lemon juice, besan, ginger chili paste, turmeric powder & sugar.
- Include the mango puree into this & mix completely.
- This would be sufficient to prepare a thick lump free batter, if required drop one to two tablespoon of water.
- The batter would become moist & airy after including the eno salt, so don’t worry if it’s thick.
- Keep the steamer ready.
- Grease a dhokla plate for example a deep plate.
- Drop eno salt to the batter only before steaming the dhoklas.
- Mix properly.
- Pour it to the greased plate.
- The batter must be in the continuity of idli batter.
- Steam this for ten mins.
- Insert a toothpick in middle & if it comes out clean it is done.
- Turn off the flame.
- When it is cool, bring it out from the vessel with a spoon, as we do it for idlis.
- In a tiny pan drop two teaspoon of oil & drop mustard seeds, asafoetida, curry leaves & sesame seeds.
- Pour it on the dhokla.
- Spray some grated coconut on it.
- Cut it into pieces & distribute with sweet chutney or green chutney.
- The mango khaman dhoklas tastes so amazing.