Khaman Dhokla Recipe

 

• Prep time : 5 mins
• Cook Time : 15 mins
• Servings : 6

Ingredients :
For Batter
▢1.5 cups gram flour (besan), a hundred and eighty grams
▢1 tablespoon rava (or semolina) – optional
▢1 tablespoon sugar
▢1.5 inch ginger overwhelmed to a high-quality paste in a mortar-pestle
▢1.5 teaspoons chopped inexperienced chillies overwhelmed to a first-class paste in a mortar-pestle
▢2 to three pinches turmeric powder
▢1 to two pinch asafoetida (hing)
▢1 tablespoon oil – any impartial oil or peanut oil
▢1.5 to two teaspoons eno (fruit salt) or ½ to ¾ teaspoon baking soda
▢1 teaspoon salt or as required
▢1.5 tablespoon lemon juice or ⅓ to ½ teaspoon pure meals grade citric acid
▢1 cup water or add as required
For Tempering
▢2 tablespoons oil – any impartial oil or peanut oil
▢⅓ cup water
▢1 teaspoon mustard seeds
▢1 teaspoon cumin seeds – optional
▢2 teaspoons white sesame seeds
▢1 sprig curry leaves – about 10 to 12 curry leaves
▢1 teaspoon chopped inexperienced chilies (optional)
▢2 teaspoons sugar or add as required

For Garnish

▢2 to three tablespoons chopped coriander leaves (cilantro leaves

▢2 to three tablespoon grated sparkling coconut

Instructions :
Making Khaman Batter

1. Grease a steamer pan with two to three teaspoons of oil.
2. Take besan or gram flour in a mixing bowl or pan.
3. Add turmeric powder, asafoetida, lemon juice, ginger paste, inexperienced chilies paste, sugar, oil and salt.
4. Add 1 cup water or as required to make thick but flowing water. The quantity of water required relies upon on the fantastic of flour, so add as required.
5. Stir and then add the rava or sooji (semolina).
6. Stir to a easy thick batter besides any lumps.
7. The batter ought to be thick but flowing. A speedy tip is that if the batter end up thin, then add 1 to two tablespoons besan.
8. Bring to a boil two to 2.5 cups of water in a steamer pan or electric powered cooker or a stove-top strain cooker.
9. The quantity of water to be introduced relies upon on the dimension of the steamer or strain cooker.
10. Now add the eno or fruit salt to the batter.
11. Stir briskly and quickly. The fruit salt need to be blended evenly with the batter. Or else you get uneven texture in the khaman.
12. The batter would froth and come to be bubbly, so you have to be quick.
13. Pour the batter in the greased pan.

Steaming

1. Place the pan in a steamer or electric powered rice cooker or stress cooker. The water have to already be boiling or warm when you vicinity the pan with the batter. When the use of strain cooker, take away the vent weight/whistle from the lid and cowl the cooker tightly with its lid.
2. Steam for 15 to 20 minutes in an electric powered cooker. If the usage of a pan or stress cooker, steam for 12 to 15 minutes on a medium to excessive heat.
3. To test the doneness, insert a toothpick and if it comes out clean, the khaman is done. If the toothpick has the batter on it, then you want to steam for some extra time.
4. When the khaman come to be lukewarm or cool, then with a butter knife gently slid alongside the edges. Keep a plate or tray on pinnacle of the pan.
5. Invert the pan. If greased well, the khaman will effortlessly get inverted on the plate. Slice and hold aside.

Tempering

1. In a small pan, warmth oil.
2. Add mustard seeds and let them to crackle.
3. When the mustard seeds are crackling, add the cumin seeds (optional), curry leaves and chopped inexperienced chilies (optional).
4. Stir and then add sesame seeds.
5. Fry the sesame seeds for some seconds however do now not brown them.
6. Then add water. Be cautious whilst including water as the combination sizzles. You can swap off the warmness when including water.
7. Add sugar. Stir and enable the tempering combination to come to a boil. Make certain that the sugar has dissolved in the water.
8. Then pour this tempering combination evenly on the steamed and sliced khaman.
9. Garnish with chopped coriander seeds and grated coconut.
10. Serve khaman dhokla straight away or you can keep them in an air tight container and then serve later after some minutes or an hour.
11. If serving khaman after many hours, then do no longer garnish with coconut and coriander leaves.

Serving Suggestions

1. The sweet, savory, fluffy desserts pair brilliant with any spicy or candy Indian chutney.
2. You can additionally serve it with your nighttime chai.

Storage

1. If you format to serve khaman after a few hours or subsequent day, then I do now not suggest to add coconut or coriander leaves. Simply pour the tempering.
2. Refrigerate the khaman in a included container. While serving you can heat with a sprinkling of water in a microwave or an oven.
3. If the usage of the immediate pot to warm, then steam for 1 to two minutes. While serving add the coconut and coriander leaves.