Dhokla

Take 1 cup water in a bowl.

Add 1 tsp citric acid, 3 tbsp sugar, 1/2 tbsp salt, and 1.5 tbsp groundnut oil.

Stir until sugar and citric acid dissolve completely.

Sift 2 cups of fine gram flour into the wet mixture to avoid lumps.

Mix the gram flour to make a smooth lump-free batter.

Rest the batter for 10 minutes to allow the flour to hydrate.

Prepare the steamer by adding water and preheating with a covered lid.

Grease a 7x7 inch square mould with oil evenly.

Add 1 tsp baking soda and 1 tbsp water to the rested batter.

Mix the baking soda gently for 30 seconds to 1 minute until batter rises.

Pour the batter into the greased mould and tap 1-2 times to release air bubbles.

Place the mould in the preheated steamer and steam for 25 minutes on medium flame.

Check with a knife—if it comes out clean, Khaman is done.

Cool the Khaman for 10 minutes before demoulding.

Use a knife to release the sides, then invert onto a plate or board and cut into squares.

Heat 2 tbsp groundnut oil in a pan for tempering.

Add 1 tbsp mustard seeds, 3 slit green chillies, 10 curry leaves, and 1/4 tsp asafoetida.

Pour in 1 cup water, 2 tbsp sugar, and salt to taste. Cook until sugar dissolves.

Cool the tempering for 3-4 minutes until lukewarm.

Pour the lukewarm tempering evenly over the cut Khaman.

Top with freshly chopped coriander and optional grated coconut.

Serve with chutney or enjoy as is!