For making Batter
In a mixing bowl, add the sifted flours. Season with salt and heeng.
Whisk well and add little water to make a thick batter.
Add the ginger & green chili paste, lemon juice, red chili powder, turmeric powder.
Add chopped coriander leaves, whisk again.
Grease the baking tin with some oil. Pour the batter into the greased tin and set it aside.
For Steaming
Heat about 2 cups of water in a large pot or pressure cooker.
Now add the baking soda and mix the batter gently.
Keep a metal plate at the bottom of the pot/ cooker to use as a separator.
Once the water starts boiling a bit, place the tin with the batter inside the pot/ cooker on the separator plate.
Cover with a lid and steam for 15-20 minutes.
After 20 minutes turn off the flame and open the lid carefully.
Remove the tin from the pot and using a sharp knife check if the batter has cooked, to do that, simply insert the knife in the center of the tin, if it comes out clean, the batter has cooked.
Let this cool down completely.
Once it has cooled, run the knife on all four sides of the tin and gently unmould it on a chopping board.
Using the same sharp knife, cut it into squares. Keep them aside.
For Pan frying
Heat 4 tbsp. oil in a frying pan, add sesame seeds and place the squares in the pan once the oil is hot, keep turning them around and let them crisp up on all sides.
Once done,serve them hot with some dip.
