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Khaman Dhokla

Khaman Dhokla

Ingredients

  • 5 cups besan
  • 1 tbsp rava (optional)
  • 1 tsp rai
  • 3 tsp adrak-hari mirchi paste, 1 inch adrak + 1 or 2 hari mirchi crushed in a mortar pestle
  • 2 to 3 pinches of haldi powder
  • A pinch of hing
  • ¾ tsp baking soda
  • Salt as required
  • 1 tsp lime juice
  • 1 cup water. The amount of water required depends on the quality of gram flour, so add as required to make a thick yet flowing batter.

For tempering:

  • 2 tbsp oil
  • 1/3 cup water
  • 1 tsp rai
  • 1 tsp kali miri
  • 2 tsp til
  • 8 to 10 kadi patta
  • 1 hari mirch, chopped (optional)
  • 1 tsp lime juice
  • 2 tsp sugar

For garnish:

  • 2 tbsp dhania, chopped
  • 2 tbsp coconut, grated

Method

Preparing the batter:

  • Grease a steamer pan with ¼ to ½ tsp oil.
  • Take 1.5 cups besan in a mixing bowl or pan.
  • Add 2 to 3 pinches of haldi powder, a generous pinch of hing, 1 tsp lime juice and 3 tspadrak-hari mirchi paste and salt.
  • 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. Stir well.
  • Add 1 tbs prava& stir to a smooth thick batter without any lumps.The batter should be thick yet flowing.

Quick tip: If the batter becomes thin, then add 1 to 2 tbsp more rava or besan. Also bring to a boil 2 to 3 cups of water in a steamer pan or electric cooker or pressure cooker. The amount of water to be added depends on the size of the steamer or pressure cooker.

  • Add baking soda.
  • Stir briskly and quickly. Mix well to give the dhokla a smooth texture. The batter would froth and become bubbly, so you have to be quick.
  • Pour the batter in the greased pan. The dhokla batter is ready to be steamed.

Steaming khaman:

  • Place the pan in a steamer or pressure cooker. The water should already be boiling or hot when you place the pan with the dhokla batter. When using pressure cooker, remove the vent weight / whistle from the lid and cover the cooker tightly with its lid.
  • Steam for 12 to 15 minutes on a medium to high flame.
  • To check the doneness, insert a knife and if it comes out clean, the dhokla is done. If the batter sticks to the knife, then you need to steam for some more time.
  • When the khaman become warm, 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 the khaman and keep aside.

Tempering:

  • In a small pan, heat 2 tbsp oil.
  • Add 1 tsp kali miri and allow them to crackle.
  • When the kali miri are crackling, add 8 to 10 kadi patta and ½ to 1 tsp chopped green chilli (optional).
  • Stir and then add 2 tsp sesame seeds & sauté till it changes colour.
  • Do not overcook.
  • Add 1/3 cup water. Be careful while adding water as the mixture sizzles. Add 2 tsp sugar.
  • Stir and allow the tempering mixture to come to a boil. Then pour this mixture evenly on the khaman dhokla.
  • Garnish with 2 tbsp chopped dhaniya seeds and 2 tbsp grated coconut.
  • Serve straight away or you can store them in an air tight box and refrigerate.