KHAMAN DHOKLA

Cooking time :

1 hour 20 mins

Serves:

Ingredients + Measurements

1.5 Cups gram flour
1 tbsp rava
1 tbsp sugar
1,5 inch ginger crushed to fine paste
1.5 tsp chopped green chillies
2 to 3 pinches turmeric
1 to 2 pinch hing
1 tbsp oil
1.5 to 2 tsp eno or ¾ baking soda
1 tsp salt
1.5 tbsp lemon juice or ⅓ tsp pure food grade citric acid
1 cup water or add as required
FOR TEMPERING DHOKLA
2 tbsp oil
½ cup water
1 tsp mustard seeds
1 tsp cumin seeds
2 tsp white sesame seeds
10 to 12 curry leaves
1 tsp chopped green chillies
2 tsp sugar
For garnish
2 to 3 tbsp chopped coriander leaves
2 to 3 grated fresh coconut

Method Of Preparation

Grease a steamer pan with 2 to 3 tsp of oil
Take besan or gram flour in a mixing bowl or pan
Add turmeric powder, hing, lemon juice, ginger paste, green chillies paste, sugar oil and salt.
Stir and then add the rava or sooji
Stir to a smooth thick batter without any lumps
The batter should be thick yet flowing . A quick tip is that the batter become thin, then add 1 to 2 tbsp besan
Bring to boil 2 to 2.5 cups of water in a steamer pan or electric cooker or a stove top pressure cooker.
The amount of water to be added depends on the steamer or pressure cooker.
Now add the eno or fruit salt to the batter
Stir briskly and quickly . The fruit salt should be mixed evenly with the batter. Or else you get uneven texture in the khaman
The batter would froth and become bubbly so u have to be quick
Pour the batter in the greased pan
Steaming
Steaming in a pan or pot
Place a small trivet in a large steaming pan that has enough room to keep the pan with the batter. Pour 2 to 2.5 cups of water. Bring it to a boil.
Place the batter pan as soon as you mix with eno. Cover with a lid (not tight fitting) but one that has a vent or will allow some steam to pass through.
Steam for 12 to 15 minutes on medium-high heat. The deeper the pan is in touch with the boiling water, the faster the steaming is. If it is away from the boiling water, the steaming will take a bit more time.

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