Ingredients

• For batter:
• 250 g - Bengal gram flour/besan/chickpea flour (1.5 cup)
• 1/2 cup - curd/yogurt (not very sour)
• 1/2 cup - water
• 1/2 tsp - cooking/baking soda
• For seasoning to be mixed with the batter (to be added just before cooking):
• 1 tbsp - oil
• 1 pinch - turmeric
• 1 - 2 - green chilli paste (or as per taste)
• 1 tsp - sugar
• 1/4 tsp - citric acid (or lemon juice)
• 1 packet (1.25 tsp) - eno (green color fruit lime) + some more for sprinkling on the plate
• For tempering:
• mustard seeds
• curry leaves
• grated coconut
• coriander leaves
• some water
• oil

How to Make Khaman Dhokla

• Mix 1/2 cup curd with 1/2 water. To this add the besan and mix well to get a lump less batter (the consistency should be like that of the idli batter).
• Slowly add more water if needed else, and add the soda. Keep it aside to rise for 1 hour.
• If you are using a pressure cooker, fill the pan with water, place a trivet over which you will place the plate for steaming the dhoklas.
• To the batter mix the citric acid, oil, salt, sugar, green chilli paste and turmeric powder. Mix well.
• This has to be done just before pouring on to the plate.
• Meanwhile, boil water, mix in the eno (reserve a little), mix gently - you will see bubbles coming out, add to batter.
• Dust or sprinkle the plate with the reserved eno. Then immediately pour the batter on to the plate.
• Place the plate carefully inside the pressure pan and cover with a lid.
• You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and cook for almost 5 -7 minutes.
• The batter should be filled to only half as it will rise up. After adding eno the batter should not rest.
• Amount of sugar can be increased according to your taste. Dhokla can also be steamed in a kadai filled with water.
• After 5 -7 minutes, remove the lid and proof it using toothpick or knife.
• If the knife comes out clean and does not have any batter sticking, then it is done.
• Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.
• In a bowl, mix 3 tsp of water along with a tsp of oil. Remove the plate from the pan, pour the water and oil mix over the top.
• For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chillies.
• When mustard starts popping, remove and pour over the dhokla.
• Recipe courtesy: Dhivya Karthik
• http://chefinyou.com/