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Home Dish Khaman Dhokla

Khaman Dhokla

Name: How to cook Khaman Dhokla - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Sakshi Nillawar

Khaman Dhokla

#Win #Week9 #cookpadindia This khaman or khaman dhokla recipe makes a wonderfully soft and fluffy, lightly sweet and savory cake that's perfect to enjoy anytime of the day. It's easy to prepare steamed on the stovetop or even in the Instant Pot with my instructions.

Ingredient

Food ration :

6 servings

Cooking time :

25 minutes

1.5 cups

gram flour (besan)

1 tablespoon

rava (or semolina) – optional

1 tablespoon

sugar

1.5 inch

ginger crushed to a fine paste in a mortar-pestle

1.5 teaspoons

chopped green chillies crushed to a fine paste in a mortar-pestle

2-3 pinches

turmeric powder

1-2 pinch

asafoetida (hing)

2 tablespoons

oil – any neutral oil or peanut oil

1.5-2 teaspoons

eno (fruit salt)

1 teaspoon

salt or as required

1.5 tablespoon

lemon juice or ⅓

1 cup

water or add as required

1/3 cup

water

1 teaspoon

mustard seeds

1 teaspoon

cumin seeds – optional

1 sprig

curry leaves – about 10 to 12 curry leaves

2 teaspoons

white sesame seeds

1 teaspoon

chopped green chilies

2 teaspoons

sugar or add as required

2-3 tablespoons

chopped coriander leaves

Cooking instructions

* Step 1

Making Khaman Batter Grease a steamer pan with 2 to 3 teaspoons of oil. Take besan or gram flour in a mixing bowl or pan. Add turmeric powder, asafoetida, lemon juice, ginger paste, green chilies paste, sugar, oil 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.

* Step 2

Stir and then add the rava or sooji (semolina). Stir to a smooth thick batter without any lumps. The batter should be thick yet flowing. A quick tip is that if the batter become thin, then add 1 to 2 tablespoon besan. Bring to a boil 2 to 2.5 cups of water in a steamer pan or electric cooker or a stove-top pressure cooker.

* Step 3

The amount of water to be added depends on the size of the steamer or pressure cooker. Now add the eno or fruit salt to the batter.

* Step 4

Stir briskly and quickly. The fruit salt should be mixed evenly with the batter. Or else you get uneven texture in the khaman. The batter would froth and become bubbly, so you have to be quick. Pour the batter in the greased pan.

* Step 5

Steaming Khaman Dhokla 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 batter. When using pressure cooker, remove the vent weight/whistle from the lid and cover the cooker tightly with its lid.

* Step 6

When the khaman become lukewarm or cool, then 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

* Step 7

Steam for 15 to 20 minutes in an electric cooker. If using a pan or pressure cooker, steam for 12 to 15 minutes on a medium to high heat. To check the doneness, insert a toothpick and if it comes out clean, the khaman is done. If the toothpick has the batter on it, then you need to steam for some more time.

* Step 8

Add sugar. Stir and allow the tempering mixture to come to a boil. Make sure that the sugar has dissolved in the water. Then pour this tempering mixture evenly on the steamed and sliced khaman. Garnish with chopped coriander seeds

* Step 9

Get inverted on the plate. Slice and keep aside. Tempering Dhokla In a small pan, heat oil. Add mustard seeds and let them to crackle. When the mustard seeds are crackling, add the cumin seeds (optional), curry leaves and chopped green chilies (optional).

* Step 10

Stir and then add sesame seeds. Fry the sesame seeds for some seconds but do not brown them. Then add water. Be careful while adding water as the mixture sizzles. You can switch off the heat when adding water.

* Step 11

Serve khaman dhokla straight away or you can store them in an air tight box and then serve later after some minutes or an hour. If serving khaman after many hours, then do not garnish with coriander leaves.

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