Khaman Dhokla

Pour water to a bowl

Add ginger paste, green chilli paste, salt, sugar, oil and lemon juice or citric acid

Mix all the ingredients and stir well until the sugar dissolves

Keep this aside

Place a sieve over a large mixing bowl

Add besan and turmeric to it

Sieve them well

To the same bowl, add semolina & give a good mix

Pour the spiced water we made at step 2

Mix well with a whisk to a lump-free batter

Batter will be thick at this stage

Pour more water (about 4 to 5 tbsps) as needed to make a free flowing yet slightly thick batter

The quantity of water to use depends on the texture of flour as well

Beat the batter very well in one direction (clock-wise or anti-clock wise) with your whisk for exactly 50 to 60 seconds

Batter has to be neither too thick nor too runny

To check the consistency of the dhokla batter, dip a spoon

It has to be thick enough to coat the back of the spoon yet should not be of a ribbon consistency

(Check the step-by-step pictures)

Keep this aside and prepare the steamer

Steaming dhokla Pour 2½ to 3½ cups water to a pot or a steamer

Place a steel rack or a ring or a long legged trivet

Cover and bring the water to a rolling boil

(I pour about 4 cups as I use a large pot) Meanwhile grease a 5 inch pan or container with ½ to 1 teaspoon oil

Grease the sides as well

When you see the water in the steamer is about to come to a boil, then add eno (fruit salt) and pour 1 tablespoon water to the dhokla batter

You will see the eno activates and froths up

Quickly mix everything well to incorporate it

As you mix, the khaman dhokla batter begins to thicken and turns light

Run the whisk around the bowl including the sides to mix it evenly

Immediately pour this to the greased pan

Even out the top with the whisk

Quickly place it in the steamer and cover it

Steam it for 20 mins on a moderately high flame

It has to be steamed constantly for 20 mins

Once done, a knife inserted in the center should come out clean

Turn off the stove and leave it covered in the pot for another 5 mins

Tempering Khaman dhokla Pour oil to a tadka pan and heat it

Add mustard seeds

When they begin to crackle, add curry leaves and sliced green chilies

Saute for awhile until the curry leaves turn crisp

Add hing, sugar and salt

Pour water

Bring it to a rolling boil and turn off

Stir a few times to dissolve the sugar

Cover this and leave it to cool down a bit

Remove the dhokla pan from the steamer and cool it completely

After it cools down, using a knife to loosen the sides if needed

Keep a plate over the pan and invert the dhokla to the plate

Ensure the dhokla has cooled completely before removing it

Cut to squares

Spread the spices all over the khaman dhokla

First pour half cup of the tempering water and wait for a while

Then pour the rest

All of the water will be absorbed by the dhokla

Cool completely

Sprinkle toasted sesame seeds along with fresh coconut & fine chopped coriander leaves

Serve dhokla with green chutney or red garlic chutney