Khaman Dhokla

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Grease a 7 to 8 inch round or square cake pan or steel container. Line with parchment if using an aluminum or non-stick pan.
2. In a large bowl, whisk together the water, citric acid, sugar, salt, oil, ginger paste, chili paste and semolina until the sugar dissolves.
3. Sieve in the besan and turmeric. Mix well into a smooth, lump-free batter.
4. Whisk the batter vigorously in one direction for 40 to 60 seconds. Cover and rest for 10 minutes.
5. Pour 3 cups of water into a steamer, place a high-legged trivet or rack inside and bring to a boil.
6. When the water boils, add the eno and a tablespoon of water. Mix until combined, thick and frothy, without overmixing.
7. Transfer to the greased pan and steam over medium to medium-high heat for 18 minutes, until a tester comes out clean (8 inch pan: 18 minutes; 7 inch pan: 20 minutes).
8. Let it cool completely on a wire rack.
9. Heat the oil over medium heat and add the mustard seeds. When they splutter, add the curry leaves and green chilies. When the leaves turn crisp, add the sesame seeds and fry for a minute.
10. Add the hing, sugar and salt as needed, then pour in the water. Bring to a rolling boil, stirring until the sugar dissolves. Turn off the heat and let it cool to warm.
11. Once the dhokla has cooled, invert it onto a tray and cut into 16 squares. If you did not use parchment, loosen the sides with a knife first.
12. Spoon the floating spices over the dhokla and pour the water all over it (optionally reserve 1/4 cup to pour when serving). Garnish with coconut and coriander if using.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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