Dhokla

INGREDIENTS

• 1.5 cups gram flour (besan), 180 grams
• 1 tablespoon rava (or semolina)
• 1 tablespoon sugar
• 1.5 inch ginger paste or finely crushed
• 1.5 teaspoons chopped green chillies paste
• 2 - 3 pinches turmeric powder
• 1 - 2 pinch asafoetida (hing)
• 1 tablespoon oil - any cooking oil
• 1.5 to 2 teaspoons eno (fruit salt) or 3/4 teaspoon baking soda
• 1 teaspoon salt or as per taste
• 1.5 tablespoon lemon juice or 1/2 teaspoon pure citric acid
• 1-2 cups water

FOR TEMPORING

• 2 tablespoons cooking oil
• 2-3 tablespooon water
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2 teaspoons white sesame seeds
• 10 to 12 individual curry leaves
• 1 teaspoon chopped green chilies
• 2 teaspoons sugar (if want that sweet and sour taste)

FOR GARNISHING

• 2 to 3 tablespoons chopped coriander leaves
• 2 to 3 tablespoon grated fresh coconut

INSTRUCTION

• Get ready the steamer before you prepare the 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 batter. The amount of water based on the quality of your flour, so add as required.
• Stir well and then add the rava or sooji (semolina).
• Make sure there are no lumps.
• The batter should be thick yet flowing. If the batter become very watery, then add 1 to 2 tablespoons besan.
• Bring to a boil 2 to 2.5 cups of water in a steamer pan or a stove-top pressure cooker.
• 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. Try to sprinle it all over.
• Stir briskly and quickly. The eno should be mixed evenly with the batter.
• You will see a frothy and bubbly batter then you have to be quick to proceed.
• Pour the batter in the greased pan.

STEAMING OF DHOKLA

• Place the pan in a steamer.
• 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.
• Steam in a deep vessel or pressure cooker, steam for 12 to 15 minutes on a medium to high heat.
• To check the doneness, insert a toothpick or sharp knife and if it comes out clean without catching any raw batter, the dhokla is done. If the toothpick/knife has some batter on it, then steam the dhokla for some more time.
• When the dhokla become lukewarm or cool, then with a butter knife gently slid along the edges.
• Keep a plate top of the pan and invert the pan. If it was greased well, the dhokla will come out easily. Slice in cubes or as you like and keep aside.

TEMPORING THE 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).
• Stir and then add some sesame seeds.
• Fry the sesame seeds for a few seconds, don't let them be brown.
• Add water slowly Be careful while adding water as the mixture sizzles. You can switch off the heat when adding water.
• 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 and grated coconut.
• 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 coconut and coriander leaves.
• The dhokla can be served with any indian chutney and goes well with indian tea.