Khaman Dhokla

Ingredient

200 gms Besan (Chana Atta, Chickpea Flour)

2 tsp Sugar

1½ tsp Cirtic Acid (Neembu na Phool)

1 tsp Green Chilli Paste

½ tsp Turmeric Powder

1 tblsp Eno Fruit Salt

Salt as Per Taste

Vessels Needed

A cake tin round or square tray big enough to fit in a large pressure cooker.

A large pressure cooker.

A steel ring to sit the cake tin on it.

For Tadka

Fresh Grated Coconut

3 tblsp Oil

1 stem Curry Leaves

1 tsp Mustards Seeds

2 tblsp Sugar

1 no Lemon Juice

Fresh Coriander Leaves Finely Chopped.

Method

Step 1

In a pot heat water to luke warm and keep it ready.

Sieve besan in a fine mesh to remove any course of lumps in the flour.

Add sugar, citric acid in the besan.

Add luke warm water about 2 cups and whisk well to make it into fine smooth batter.

If needed add more water to make the consistency smooth.

Keep it aside for 30 minutes.

Step 2

Meanwhile fill the pressure cooker with water enough so that the steel ring is merged in it.

Keep the cooker on low heat.

Grease the cake tin with oil.

Step 3

Take the batter and add green chilli paste, salt as per taste and eno fruit salt and mix well.

Immediately pour the mixture into the cake tin up to half of the tin.

Hold the tin with a tong and place it on the ring inside the cooker.

Cover the cooker with the lid.

Let it cook on medium high heat for about 25 to 30 minutes.

After 25 minutes, off the heat and remove the whistle.

Let the pressure of the cooker cool down.

Uncover the lid and holding with a tong remove the cake tin carefully.

The sign of good dhoklas done is that it should have loosen from the edges.

Let it cool down.

Step 4

Heat oil in a non stick tampering pan.

Add curry leaves, mustard seeds.

Once the mustards crackles add ½ cup of water.

Add sugar, lemon juice and stir until the sugar dissolves.

Off the heat and add grated coconut, coriander, stir and keep it aside.

Step 5

Take a plate and hold it upside down on the dhokla tin.

Topsy turvy the tin, removing the cake.

Once again turn the cake down side up in a shallow plate.

Cut the cake into pieces and keep as it is.

Step 6

Pour the Tadka over the cut pieces evenly so that each piece is soaked evenly and GarNICHEd. Enjoy!!

Note:- The Tadka can be sweet and sour according to your taste and liking.