INGREDIENTS
FOR BATTER:
– 1 CUP GRAM FLOUR ( BESAN FLOUR / CHICKPEA FLOUR )
– 1 TABLESPOON SEMOLINA ( RAVA / SUJI ) OPTIONAL
– 1+1/2 TEASPOON LEMON JUICE
– 1 TEASPOON ENO FRUIT SALT
– 1 TEASPOON CRUSHED GREEN CHILLI – GINGER
– 3/4 CUP WATER
– 1/4 CUP CURD ( YOUGURT )
– 1 TEASPOON OIL ( FOR GREASING )
– 1/2 TEASPOON SALT , OR TO TASTE
FOR TEMPERING:
– 2 TABLESPOON OIL
– 10-15 CURRY LEAVES
– 1/2 TEASPOON MUSTARD SEEDS
– 1/2 TEASPOON CUMIN SEEDS ( OPTIONAL )
– 1 TEASPOON SEASAME SEEDS ( TILL )
– 4 GREEN CHILLIES , SLIT LENGTHWISE AND CUT INTO HALVES
– 2 TABLESPOONS CHOPPED CORIANDER LEAVES
– 2 TABLESPOONS GRAFTED FRESH COCONUT
– 1 PINCH ASAFOETIDA ( HING )
– 1/3 CUP WATER
Method 1 – steaming method to make khaman dhokla
1. Place the pan in a steamer or electric rice cooker 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.
2. Steam for 15 to 20 minutes in an electric rice cooker. If using a pan or pressure cooker, steam for 12 to 15 minutes on a medium to high flame. Here the khaman is ready after 17 minutes.
3. to check the doneness, insert a toothpick and if it comes out clean, the khaman dhokla is done. If the toothpick has the batter on it, then you need to steam for some more time.
4. when the khaman become warm, with a butter knife gently slid along the edges. Keep a plate or tray on top of the pan.
5. invert the pan.
6. if greased well, the khaman will easily get inverted on the plate.
7. slice the khaman and keep aside. Since I used a concave plate, the dhokla settled down in the center. Won’t be the case, if you use a flat plate.
Method 2 – making khaman dhokla in microwave
1. grease a microwave safe bowl or pan with oil. Then add the batter in a greased microwave safe bowl.
2. Cover with its lid.
3. Microwave on high for 2.5 to 3 minutes. Insert a toothpick to check for doneness. If the toothpick comes with the batter, than you have to microwave for some seconds or a minute. Again don’t overdo the microwave cooking as the khaman dhokla might become hard and dense. When warm or cooled unmould the khaman dhokla on a plate.
MAking tempering 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 (optional), 8 to 10 curry leaves and to 1 tsp chopped green chili (optional).
4. stir and then add 2 tsp sesame seeds.
5. fry till the sesame seeds change color. Don’t brown them.
6. then add ⅓ cup water. Be careful while adding water as the mixture sizzles.
7. add 2 tsp sugar.
8. stir and allow the tempering mixture to come to a boil.
9. then pour this tempering mixture evenly on the khaman dhokla and let it seep through the sliced edges.
10. Garnish with 2 tbsp chopped coriander seeds and 2 tbsp grated coconut.
11. Here’s the Microwaved khaman dhokla which has been tempered.
12. Serve the khaman dhokla straight away or you can store them in an airtight box and then serve later. If serving khaman later, then don’t add coconut. You can also refrigerate them and while serving besan dhokla, just sprinkle some water and heat them in a microwave for a few seconds.