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     Title: Dhokla (Savory Steamed Chickpea Cake) (Gluten Free) PT 2
Categories: Cakes, Indian
     Yield: 4 Servings

          See part 1

 Put the steamer/stove off. Keep an eye, the cake will dry out if
 steamed more.

 Let the cake cool off slightly in the steamer itself. Keep covered at
 all times.

 Once easy to handle, run a sharp knife and transfer to a platter. If
 you feel that its sticking do not attempt to transfer. Proceed to
 next step.

 While the cake is still warm (not hot) to touch, soak it up in half
 the sweet syrup prepared earlier. Reserve the rest of the syrup for
 storing.

 Prepare the tempering. Heat up the oil for tempering on medium low
 heat in a small sauce pan.

 Add the mustard seeds and let crackle. Add the sesame seeds next and
 put the stove off.

 Immediately add the curry leaves and green chillies. Scatter this
 tempering on top of the cake along with chopped cilantro.

 Slice the cake and serve cold or warm.

 If you have leftovers, store them in a box with lid soaking in syrup,
 refrigerated.

 Recipe by Sanjuro

 Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
 dhokla---savory-steamed-chickpea-cake.txt>

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