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Khaman Dhokla or Dhokra (Soft & Fluffy)!

Khaman Dhokla or Dhokra (Soft & Fluffy)!

AppetizerIndianVeganDairy-FreeNut-FreeMedium25 min5

Submitted by Sanjay Patel

Source: www.cookwithmanali.com

Ingredients

5 servings
  • 1 & 1/2 cups besan (160 grams, also known as gram flour)
  • 1 tablespoon sooji (14 grams, also known as semolina)
  • 1 cup water (240 ml/8 oz + 1-2 tablespoons if needed)
  • 2 tablespoons sugar (25 grams)
  • 1 teaspoon salt
  • 1 & 1/2 teaspoon ginger-chili paste (pulse together an inch of ginger and 2 green chilies in a food processor and use that)
  • 1/4 teaspoon turmeric
  • 1 & 1/2 tablespoons oil (22 ml, I used avocado oil)
  • 3/4 teaspoon citric acid
  • 1/4 teaspoon baking soda
  • 1 teaspoon ENO (also known as fruit salt, use plain ENO (blue color bottle))
  • 2 teaspoons oil (10 ml, I used avocado oil)
  • 1/2 teaspoon mustard seeds
  • 7-8 curry leaves
  • 1/3 cup water (80 ml)
  • 1 teaspoon sugar
  • pinch salt
  • 1-2 green chili (sliced)
  • chopped cilantro (to garnish)
  • desiccated coconut (fresh or frozen, to garnish)

Instructions

  1. 1.
    In a large bowl sift besan and sooji using a strainer.
  2. 2.
    Mix using a wire whisk and set aside.
  3. 3.
    To another bowl, now add 1 cup water, 2 tablespoons sugar, salt, crushed ginger-green chili paste.
  4. 4.
    Stir to combine and then add turmeric, 1 & 1/2 tablespoon oil, and citric acid.
  5. 5.
    Mix using a wire whisk until everything is well combined.
  6. 6.
    Then add the sifted besan and sooji and mix to make a lump free batter.
  7. 7.
    The batter needs to be on thicker side however it should not be super thick and not be runny either.
  8. 8.
    You can add a tablespoon or two more water if is looks too thick at this point.
  9. 9.
    Cover and let the batter rest for 10 minutes.
  10. 10.
    Prepare your steamer while the batter is resting.
  11. 11.
    It needs to be ready to go before the final step so that you can steam the batter immediately.
  12. 12.
    Add 2 & 1/2 to 3 cups water in your steamer and bring it to boil.
  13. 13.
    Also grease your steaming pan.After 10 minutes are up, add the baking soda eno to the batter and mix using a wire whisk.
  14. 14.
    The batter will become light in color, increase in volume and feel very light as if it has been filled with air.
  15. 15.
    Now, transfer the batter to the greased pan immediately.
  16. 16.
    I used a 7.5-inch springform pan here but you can use any pan.
  17. 17.
    Place the pan into the steamer and steam on high to medium-high heat for 15 to 16 minutes.
  18. 18.
    You will know it is steamed when a knife inserted in the center comes out clean.
  19. 19.
    To make the tadka, heat 2 teaspoons of oil in a small pan.
  20. 20.
    Once the oil is hot, add the mustard seeds and let them pop. then add curry leaves and sliced green chili and stir.
  21. 21.
    Then add 1/3 cup water along with 1 teaspoon sugar and a pinch of salt.
  22. 22.
    Stir until the sugar and salt dissolve and then remove pan from heat and it it cool down.
  23. 23.
    Once the khaman dhokla is steamed, remove the pan from the steamer and let it sit for 5 to 10 minutes.
  24. 24.
    Then unlock the springform pan to release the sides.
  25. 25.
    Place the serving plate on top and then flip it upside down.
  26. 26.
    Carefully remove the bottom of the pan.
  27. 27.
    Let the khaman dhokla cool down a little and then cut into pieces.
  28. 28.
    Pour the cooled tadka over the cut cubes using a spoon making sure the tadka and tadka water gets onto the sides of the cut cubes as well.
  29. 29.
    Garnish with chopped cilantro, freshly grated coconut and enjoy with cilantro chutney.