Khaman Dhokla

 

Ingredients

for khaman dhokla batter

• 1.5 cups besan
• 1 tablespoon rava 
• 3 teaspoon ginger-green chilies paste
• 2 pinches turmeric powder
• 1 pinch hing
• 2 teaspoon eno or 1/2 teaspoon baking soda
• 1 teaspoon salt or as required
• 1 teaspoon lime juice
• 1 cup water or add as required to make a thick yet flowing batter.

for tempering khaman

• 2 tablespoon oil
• ⅓ cup water
• 1 teaspoon mustard seeds
• 2 teaspoon white sesame seeds
• 1 sprig curry leaves
• 2 green chilies chopped 
• 1 teaspoon lime juice
• 2 teaspoon sugar

for garnish

• 2 tablespoon chopped coriander leaves (cilantro leaves
• 2 tablespoon grated coconut

Instructions

making khaman dhokla batter

• Grease a steamer pan 
• Take 1.5 cups besan or gram flour in a mixing bowl 
• Add 2  pinches of turmeric powder, a generous pinch of asafoetida, 1 tsp lime juice and 3 tsp ginger-green chilies paste and salt.
• Add 1 cup water or as required to make thick yet flowing water. 
• Stir and then add 1 tbsp rava 
• Stir to a smooth thick batter and let it rest for 5 minutes.
• Meanwhile bring to a boil 2 to 3 cups of water in a pressure pan or any wide pan with 
• Add 2 tsp eno or fruit salt to the batter.
• Stir so the fruit salt is mixed evenly with the batter. It will be frothy and bubbly.
• Pour the batter in the greased pan.
• The dhokla batter ready to be steamed.

steaming method for making khaman dhokla

• Place the pan in the prepared pan/ pressure pan.The water should already be boiling or hot.
•  If using a pan or pressure cooker without weight, steam for 12 to 15 minutes on a medium to high flame. 
• Insert a toothpick and if it comes out clean, the dhokla is done. If the toothpick has the batter on it, then steam for some more time.
• When the khaman cools, with a butter knife gently slid along the edges. Keep a plate or tray on top of the pan.
• Invert the pan. If greased well, the khaman will easily get inverted on the plate. Slice and keep aside.

Tempering for khaman dhokla

• In a small pan, heat 2 tbsp oil.
• Add 1 tsp mustard seeds and allow them to crackle.
• When the mustard seeds are crackling, add  curry leaves and chopped green chilies
• Stir and then add 2 tsp sesame seeds.
• Fry till the sesame seeds change color. Don't brown them.
• Add 1/3 cup water. 
• Add 2 tsp sugar. Stir and allow the tempering mixture to come to a boil.
• Then pour this tempering mixture evenly on the khaman dhokla.
• Garnish with 2 tbsp chopped coriander seeds and 2 tbsp grated coconut
• Serve with green chutney
• If serving  later,  don't add coconut.