Instant Khaman Dhokla

• 1 cup Gram Flour (Besan / Chickpea Flour)
• 1.5 tbsp Semolina (Sooji / Rava)
• 0.25 tsp Turmeric Powder
• 1 tsp Sugar
• 0.25 cups Curd (Plain Yogurt)
• a Pinch Asafoetida (Asafetida / Hing)
• 1½ tbsp Oil
• 1 tablepsoon Lemon Juice
• 1 tsp Salt Adjust As Needed
• 1 tsp Eno Salt

Tempering

• 2 tsp Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tbsp Sesame seeds
• 2 slit Green Chilli
• Few Curry Leaves
• 0.5 cup Coriander Leaves
• 1 tsp Sugar

Preparing Dhokla Pan

• Grease a round baking pan or a silver pan with oil and set it aside

Working with Dry Ingredients

• Take a mixing bowl, add gram flour, sooji, salt, turmeric powder, sugar, hing(Asafoetida) and mix everything well

Lets prepare the batter!

• To the dry ingredients, now add ginger+green-Chili Paste, curd, oil and mix together. Add water little by little and stir everything till the batter has the consistency of Dosa Batter.

Adding Rising Agents

• Squeeze 1/2 lemon and extract the lemon juice and add it to the Dhokla batter. Stir well. Just before cooking this batter, we need to add Eno Salt. This Eno salt acts as a rising agent to make the dhoklas soft and fluffy. The conventional process needs fermentation of batter. But this is an instant version, so lemon and curd gives the sourness and also the eno salt works with lemon juice to make the dhoklas softer. Instead of Eno Salt, we can also use Baking Soda. Likewise, instead of Lemon, we can also use Citric acid or vinegar. Once the Eno salt / Baking soda is added, the batter will be light and frizzy with lots of bubbles.

Cooking Time!

• Pour the Dhokla batter into the greased vessel / pan. First Heat the pressure cooker with water (like the water we add in the bottom of the cooker for cooking rice or idli) till the water starts to boil. When the cooker is hot, place the dhokla vessel inside the cooker and steam cook for 10 -12 or till the skewer comes out clean.

Cool & Cut Dhokla

• Cool the cooked dhokla for few minutes. Gently loosen the edges and flip the dhokla in a plate or cooling rack. Allow to cool for a minute and then cut into square pieces

Tempering Process!

• Heat oil in a pan. Add mustard seeds and cumin seeds and allow it to sputter. Then add sesame seeds and fry in oil. To this now add curry leaves, slit green chillies. Then, add 1/2 cup of water. To the water add sugar and coriander leaves and bring the water to boil. Pour this tempering along with this water on top of the cut dhokla pieces. This is tempering will seep through the dhoklas for few minutes making it more softer and tastier.

Garnishing Time!

• Garnish with Coriander leaves and grated coconut and serve with Green Chutney