Khaman Dhokla Recipe

Preparation time- 5 mins

Cook time- 15 mins

Total time- 20 min.

Ingredients 

For Batter

● 1.5 cups gram flour (besan)

● 1 tablespoon semolina (rava) 

● 3 teaspoon ginger-green chillies paste, 1 inch ginger + 2 green chilies crushed in a mortar-pestle

● 2 to 3 pinches turmeric powder(haldi)

● 1-2 pinch asafoetida (hing)

● 2 teaspoon eno fruit salt

● Salt as require

● 1 teaspoon lime juice

● 1 cup water or add as required- the amount of water required depends on the quality of gram flour. so add as required to make a thick yet flowing batter.

For Tampering

• 2 tablespoon oil
• ⅓ cup water
• 1 teaspoon mustard seeds (rai)
• 1 teaspoon cumin seeds (jeera) 
• 2 teaspoon white sesame seeds(safed til)
• 1 sprig curry leaves, about 8 to 10 curry leaves (kadi patta)
• 1 green chilli, chopped
• 1 teaspoon lime juice
• 2 teaspoon sugar

For Garnish

• 2 tablespoon chopped coriander leaves (dhania patta)
• 2 tablespoon grated coconut

Method

Making khaman Dhokla Batter

1. Grease a steamer pan with 1/4 to 1/3 tsp oil.
2. Take 1.5 cups besan (gram flour) in a mixing bowl.
3. Add 2 to 3 pinches of turmeric powder, a generous pinch of asafoetida, 1 tsp lime juice and 3 tsp ginger-green chillies paste and salt.
4. Add 1 cup water or as required to make thick yet flowing water. The amount of water required depends on the quality of flour, so add as required.
5. Stir and then add 1 tbsp rava.
6. Stir to a smooth thick batter without any lumps.
7. The batter should be thick yet flowing. A quick tip is that if the batter become thin, then add 1 to 2 tbsp more sooji or rava or besan.
8. Also bring to a boil 2 to 3 cups of water in a steamer pan or electric cooker or pressure cooker. 
9. The amount of water to be added depends on the size of the steamer or pressure cooker.
10. Then add 2 tsp eno fruit salt.
11. Stir briskly and quickly. the fruit salt should be mixed evenly with the batter. or else you get uneven texture in the dhokla.
12. The batter would froth and become bubbly, so you have to be quick.
13. Pour the batter in the greased pan.
14. Here's the dhokla batter ready to be steamed.

Tampering for khaman Dhokla

1. In a small pan, heat 2 tbsp oil.
2. Add 1 tsp mustard seeds and allow them to crackle.
3. When the mustard seeds are crackling, add the 1 tsp cumin seeds, 8 to 10 curry leaves and 1/2 to 1 tsp chopped green chilli.
4. Stir and then add 2 tsp sesame seeds.
5. Fry till the sesame seeds change color. don't brown them.
6. Then add 1/3 cup water. be careful while adding water as the mixture sizzles.
7. Add 2 teaspoon sugar.
8. Stir and allow the tempering mixture to come to a boil.
9. Then pour this tempering mixture evenly on the khaman dhokla.
10. Garnish with 2 tbsp chopped coriander seeds and 2 tbsp grated coconut.
11. serve khaman dhokla straight away or you can store them in an air tight box and then serve later.
12. if serving khaman dhokla later, then don't add coconut. you can also refrigerate them and while serving, just sprinkle some water and heat them in a microwave for few seconds.