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khaman

Fool-Proof Khaman Dhokla

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients
  

HOMEMADE KHAMAN DHOKLA MIX

  • A Pinch of Hing(Asafoetida)
  • 1 tbsp Sugar
  • Salt to taste
  • 1 cup Besan/Chickpea/Gram Flour Chickpea flour/ Gram flour
  • 1.5 tbsp Sooji/Semolina Flour

WET INGREDIENTS

  • 2.5 tbsp Oil
  • 1.5 tsp Eno(Fruit Salt)
  • 3/4 - 1 cup Water may need to add less to achieve pouring consistency
  • 1/2 tsp Citric acid
  • 1 tsp Crushed ginger and green chilies ADJUST ACCORDING TO YOUR TASTE

FOR TEMPERING

  • 1 tsp Mustard Seeds(Rai)
  • 2-3 tbsp Water optional
  • 10-12 Curry Leaves
  • 1 tsp Sugar optional
  • 4-5 Green Chillies
  • 1 tbsp Oil

Instructions
 

  • Assemble all the ingredients. Please read all the tips above before proceeding.
  • In a big bowl add besan, sooji, hing, salt and sugar. You can store this mix in an airtight container and when ready mix in the ingredients mentioned under - "wet ingredients".
  • Using a motor pestle pound chilies and ginger to a paste or blend it to a fine paste.
  • Add oil, citric acid, freshly grounded green chili and ginger paste and salt. Add water and mix until well blended. Whisk the dhokla batter a couple of times to incorporate air into it. This makes the khaman fluffy and light. This has to be done before adding ENO.
  • Add eno and whisk the batter until it is well blended. Batter will become airy and frothy. Batter should be of a thick dropping consistency similar to pancake batter.
  • Grease a pan in which khaman will be steamed. Pan should almost be double in size as the batter will rise up while steaming. In a large vessel fill water and lay a strainer at the base. Pour batter in that greased pan and place it inside the vessel containing hot boiling water and over the strainer.
  • Cover it with a lid and steam khaman for about 15- 20 minutes.
  • Insert a toothpick to check if khaman is properly cooked. It should come out clean. Allow it to cool down for 30 minutes. Insert a knife around the edges to loosen up Khaman. Flip it over onto a plate.
  • Using a sharp knife cut khaman into pieces.

FOR TEMPERING

  • In a pan heat oil, add in rai allowing them to sputter then immediately add in hing and green chilies and let it splutter on a low flame for 20 seconds.
  • Add curry leaves and when they are crisp take the mixture off the flame, allow it to cool for a minute, add in sugar and water. Mix it well.
  • Pour this hot mixture over the prepared khaman.

MICROWAVE METHOD

  • Pour batter in a greased deep microwaveable dish. Cook for 3-4 minutes (or may take 5-6 minutes depending on your microwave).
  • Take it out - Insert a toothpick to check if its cooked throughgh, if the toothpick comes out clean then its done if not then return it back into the microwave for 30 seconds.
  • Allow it to cool completely.
  • Cut into squares and prepare tempering.