1tablespoonfine semolina(10 grams fine suji/ rava)
1tablespoonlemon juice(or lime juice or ⅓ teaspoon natural citric acid)
¼cupwater(+ 1 tbsp more) (read notes)
¾teaspoonEno(unflavored fruit salt)
1tablespoonwater(to activate eno)
2slitgreen chilies(adjust to taste)
1 to 2tablespoonssugar(adjust to taste)
¼teaspoonsalt(adjust to taste)
½ to ¾cupwater(adjust as needed, read notes)
How to make the recipe
Pour water to a bowl. Add ginger paste, green chilli paste, salt, sugar, oil and lemon juice or citric acid.
Mix all the ingredients and stir well until the sugar dissolves. Keep this aside.
Place a sieve over a large mixing bowl. Add besan and turmeric to it. Sieve them well. To the same bowl, add semolina & give a good mix.
Pour the spiced water we made at step 2. Mix well with a whisk to a lump-free batter.
Batter will be thick at this stage. Pour more water (about 4 to 5 tbsps) as needed to make a free flowing yet slightly thick batter. The quantity of water to use depends on the texture of flour as well.
Beat the batter very well in one direction (clock-wise or anti-clock wise) with your whisk for exactly 50 to 60 seconds.
Batter has to be neither too thick nor too runny. To check the consistency of the dhokla batter, dip a spoon. It has to be thick enough to coat the back of the spoon yet should not be of a ribbon consistency. (Check the step-by-step pictures). Keep this aside and prepare the steamer.
Pour 2½ to 3½ cups water to a pot or a steamer. Place a steel rack or a ring or a long legged trivet. Cover and bring the water to a rolling boil. (I pour about 4 cups as I use a large pot)
Meanwhile grease a 5 inch pan or container with ½ to 1 teaspoon oil. Grease the sides as well.
When you see the water in the steamer is about to come to a boil, then add eno (fruit salt) and pour 1 tablespoon water to the dhokla batter. You will see the eno activates and froths up.
Quickly mix everything well to incorporate it. As you mix, the khaman dhokla batter begins to thicken and turns light. Run the whisk around the bowl including the sides to mix it evenly.
Immediately pour this to the greased pan. Even out the top with the whisk. Quickly place it in the steamer and cover it.
Steam it for 20 mins on a moderately high flame. It has to be steamed constantly for 20 mins. Once done, a knife inserted in the center should come out clean. Turn off the stove and leave it covered in the pot for another 5 mins.
Tempering Khaman Dhokla
Pour oil to a tadka pan and heat it. Add mustard seeds. When they begin to crackle, add curry leaves and sliced green chilies. Saute for awhile until the curry leaves turn crisp.
Add hing, sugar and salt. Pour water. Bring it to a rolling boil and turn off. Stir a few times to dissolve the sugar. Cover this and leave it to cool down a bit.
Remove the dhokla pan from the steamer and cool it completely. After it cools down, using a knife to loosen the sides if needed.
Keep a plate over the pan and invert the dhokla to the plate. Ensure the dhokla has cooled completely before removing it. Cut to squares.
Spread the spices all over the khaman dhokla. First pour half cup of the tempering water and wait for a while. Then pour the rest. All of the water will be absorbed by the dhokla.
Cool completely. Sprinkle toasted sesame seeds along with fresh coconut & fine chopped coriander leaves. Serve dhokla with green chutney or red garlic chutney.