Gujarati Special Recipe 5: Khaman Dhokla

The famous Gujarati export which is now made from Kashmir to Kerala and available in Assam as well. However most people make it from a ready to eat packet. Here is an easy instant Khaman Dhokla recipe that comes out right every time. It will surely make you feel like Tarla Dalal! 

Ingredients:

1 cup gram flour (besan)

1 tablespoon semolina (rava)

1/2 teaspoon citric acid

1 1/2 teaspoons fruit salt (like eno)

Salt

Water

For tempering

2 tablespoons Oil

1/4 teaspoon Asafoetida

5-6 curry leaves

1 teaspoon Mustard seeds

1/2 teaspoon Sesame seeds

1 tablespoon Sugar

2 green chilies, chopped in half

1 cup Water

2 tablespoons chopped Coriander 

Grease a 8 inch diameter plate with straight edges (or use a round cake pan, mine are a little flatter as I used a 9 inch pan). In a steamer put a cup of water to boil. 

In a bowl take the besan and semolina. Add water and whisk to form a batter of pouring consistency (about 3/4 cup water). Add citric acid and whisk again for about a minute till it dissolves. 

When the water starts to boil and the vessel is steaming, add the fruit salt to the batter, stir rapidly (not more than 15 seconds) and pour into the greased plate. Put the plate in the steamer. Dhokla cooks in about 5-7 minutes. Check to see if its done by inserting a toothpick in the center. If it comes out without any batter sticking, its done. Else cook for 2 more minutes. Let the dhokla cool. 

While the Dhokla is cooling, take a small wok and heat the oil. Add the asafoetida, curry leaves, mustard seeds, sesame seeds, green chilies and sugar. Now add the water and let the sugar dissolve while bringing it to a boil. 

When the Dhokla is cooled, cut into squares. Now pour the boiling tempering all over so that the liquid seeps into the dhokla. Sprinkle coriander on top and serve hot!

It tastes great with tamarind chutney, green chutney or ketchup as well.