KHAMAN DHOKLA (Gujarati snack) recipe

I am personally  an admirer of gujrati food .Gujaratis are known for their love of food, . One such popular dish is Khaman, or Khaman Dhokla. This is something I have been eating since childhood & i simply love it.....Till date I had never preapred it in house.My first attempt to make dhokla was in 2010 but I had made it using the chitale dhokla mix .Believe me it turned out to be fluffy exactly like market dhokla....

When we shifted to hyderabad I was left with a single  chitale dhokla mix  packet which exhausted in the first month itself & so the neccesity to search this recipe as I didnt get the chitale mix in hyderabad.Necessity is the mother of invention very true...

I searched for this recipe & came across tarla dalal recipe  .....which turned out to be more like the market dhokla

 

Khaman Dhokla:
 

1 cup Bengal gram flour (besan /chickpea flour/chanyacha peeth)

11/2 Tablespoons semolina ( Rava/ sooji)

1 tsp lemon juice

Salt to taste

1 teaspoon sugar

A big pinch of asafetida / hing

¼ tsp turmeric powder

1 tsp green chilli and ginger paste

1 ½ tsp Eno Fruit salt

For the tadka / tempering:

1 Tbsp oil

1 tsp mustard seeds

A pinch of asafetida

A few curry leaves

2 chopped green chillies

¼ c water

¼ tsp salt

½ tsp sugar

Garnish:

1-2 Tbs chopped fresh coriander leaves

Method:

1. Heat 1 cup water till warm, turn off the heat. Add all the ingredients except the eno fruit salt, gram flour and semolina. Mix till the sugar is dissolved. Add the gram flour and semolina and mix in one direction till there are no lumps (I use a whisk).
2. Pour water into a pressure cooker / steamer and heat till boiling point, place a metal ring to allow you to place the cooking vessel in such a way that the bubbling water does not enter it. Grease a metal dish (preferably not deeper than 2-3 inches) and set aside. Add the eno fruit salt to the flour mix and quickly mix a few times in the same direction. Do not overmix. Pour this batter into the metal greased bowl.
3. Place in the steamer / cooker, steam for about 15-18 minutes( If using a cooker pls remember to remove whistle)
4. In order to chk if dhokla is done insert a knife in dhokla if it comes out clean then you are done.
5. In a small tadkapan, heat the oil, splutter the mustard seeds, put in the green chillies and curry leaves and fry for a couple of seconds till the chillies are seared. remove from heat Add the salt, sugar and water and bring to a boil. Pour this over the dhokla. Wait for the dhokla to cool a bit before cutting into bite sized pieces. 
6.  Garnish with fresh coriander leaves and serve warm or at room temperature, with chutney of choice.

Tips:

 

• Batter shouldnt be too thin or thick for soft & fluffy dhokla( hence maintain 1:1 ratio for besan & water)
• Dont wait too long to steam dhokla after adding eno .Transfer mixture to steam when the bubbles start arising.