How to Make Khaman Dhokla
Ingredients:
For Batter:
1 cup Gram Flour (Besan/Chickpea Flour)
1 tablespoon Semolina (rava/sooji), optional
1½ teaspoons Lemon juice
1 teaspoon Oil (for greasing)
1 teaspoon Eno Fruit Salt/ 1 teaspoon baking soda
1 teaspoon crushed Green Chilli-Ginger
3/4 cup Water
1/4 cup Curd (yogurt)
1/2 teaspoon Salt/ as taste
For Tempering:
2 tablespoons Oil
8-10 Curry Leaves
1 pinch Asafoetida (hing)
1/2 teaspoon Mustard/ Rye Seeds
1 table spoon Sugar
4 Green Chillies, slit lengthwise and cut into halves
2 tablespoons chopped Coriander Leaves
2 tablespoons grated Fresh Coconut
1/3 cup Water
How to Prepare Khaman Dhokla:
- Take all ingredients to prepare batter. Pour approx. 2-3 cups water in steamer at bottom and heat it over medium flame.
- Grease 2 small plates or thalis (4-5 inch diameter) using 1-teaspoon oil.
- Take gram flour, semolina, lemon juice, green chilli-ginger paste, curd, 3/4 cup water and salt in a bowl. Mix them properly into smooth batter without lumps.
- Add fruit salt/ baking soda in batter and stir in one direction for approx. 1 minute. You will notice its size would increase to almost double.
- Now, pour batter immediately into each greased plate and fill it upto 1/2-inch thickness.
- Place plates in steamer and steam for 10-12 minutes over medium flame.
- After 10-12 minutes, insert a knife or toothpick into dhokla and check if it comes out clean. If it does, then it is ready otherwise cook 2-3 minutes more.
- Takeout plates from steamer and let them cool for few minutes. Cut fluffy khaman dhokla into small squares using knife.
- Heat 2 tablespoons oil in a small pan or tempering pan. Add mustard seeds and asafoetida. When seeds begin to crackle, add cumin seeds, sesame seeds, curry leaves and green chillies, saute them for few seconds.
- Add 1/3 cup water and sugar and bring it to boil; let it cook for a minute over high flame. Tempering is ready, pour it over dhoklas and toss gently until each dhokla is coated well with tempering.
- Garnish with chopped coriander leaves and grated coconut and serve with green coriander chutney.
Recipe Notes:
- Make sure that steamer is at least 4-5 minutes heated before placing the plates (filled with batter) in it.