Khaman dhokla
Besan (kadala
mavu) - 1 cup (200 gms)
Rava -1
teaspoon
Sugar -2
teaspoons
Lemon juice -
1 spoon
Salt to taste
Ginger and
chilli paste - 1 teaspoon
Asofetida -1
pinch
Sour curd -2
teaspoons
Oil -1and half tablespoons
Turmeric -1
pinch
Eno fruit
salt (plain) -1 teaspoon
Water -for
mixing
For tadka
(tempering)
Oil -1
tablespoon
Mustard seeds
-1 teaspoon
Til(sesame)
and jeera(cumin) - one pinch each
Green Chilli
- 1 finely chopped
Drinking
water -4 table spoons
Coriander for
garnish
The
first step in this item is to oil a flat vessel for steaming the dhokla and
boiling the water in the cooker in which it is going to be steamed. The vessel
should easily fit into the cooker and should not touch the boiling water at the
bottom. So place a smaller vessel; half filled with water to serve as a stand.
Combine
besan, rava, sugar, lemon juice, salt, ginger-chilli paste, asafetida, sour
curd, oil, turmeric and enough water to make a batter that is similar to that used for Bhajjis or pakoras
(almost like dosa/idli batter). It is easier to do this with a tablespoon. When
the batter is smooth add Eno. The batter will froth a little. Immediately
transfer it to the oiled flat vessel and steam for 15-18 minutes.
Check
with a knife to see if it is cooked. The knife should come out dry. Remove from fire. Prepare the tadka by
heating oil and adding mustard seeds, jeera, til and green chillies. Remove
from fire and add the drinking water to the tadka and pour over the khaman. The
water will get absorbed and soften the khaman. Cut into cubes once cooled and
garnish with coriander.
Note: Ensure that the Khaman Dhokla is cooled before cutting otherwise the pieces may not come out intact as you can see from the picture.