Eno or fruit salt (unflavoured) or baking soda, 2 tspn
Mustared seeds, 1 tspn
Curry leaves, 4-5
Canola oil, 2 tspn
Rectangular cake making aluminium dish, size about 7.5inch x 4inch x 2inch, 3
Preparation
Mix throughly all the ingredients in a bowl.
Take a flat bottom wide skillet. Pour 2 cups of water. Invert a cake making empty dish on the base of the skillet.
Take another cake making dish, lightly grease it and fill it with half of the above mixture. Add 1 tspn of Eno and mix well stirring vigoursly.
Place this dish on the inverted dish in the skillet. Cover the skillet with a plate
put it on medium heat. Let the water in the skillet boil for 8-10 minutes. Switch off the heat and let the skillet stand for another 10 minutes.
Remove the lid of the skillet, take out the dish and keep aside.
Repeat the steps 2-5 for the remaining mixture.
Take the oil in a big round spoon. Put the spoon on medium heat. When the oil becomes hot, add mustard seeds and curry leaves. Remove after half a minute and pour half on one baking tray and the other half on the other tray.
Invert the baking dishes on a flat plate to take out the dhoklas. Cut with a knife into 6 or 8 pieces.
If the khaman dhoklas become hard, put the cut pieces in microwave for a few seconds before serving, They will become soft and spongy.
You can leftover dhoklas in firdge (or even you can make more for use on next day). Before serving put the khaman dhoklas in microwave for a few seconds before serving,
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