This is a step-by-step recipe of how to make khaman dhokla at home. I promise you that it is tasty and healthy as well.
Sieve gram flour into a bowl or large pan. This helps remove any hard bits. Now make a paste by adding in warm water slowly. Keep whisking till it is a smooth, slightly runny batter.
Now add the sugar, salt, turmeric powder, ginger-chilly paste and lemon juice and mix well. Keep aside for about 15 minutes.
Before mixing in the fruit salt, keep a greased shallow plate or container ready. Just use oil to grease it. I used my pressure cooker container. Now take about 2-3 inches water in your cooker/steaming container and bring it to a rolling boil. Reduce the heat and now get ready to add the fruit salt.
This must be done quickly. Add the fruit salt along with 1 tsp. water. You will see it froth instantly. Immediately mix it into the batter quickly by only mixing in one direction. You will see your batter become lighter, fluffier and almost double in size.
This is the only time that the batter will fluff up. Don't leave it around waiting. Immediately pour the batter into the greased pan. Tap the container gently to level the batter and then put it in the steamer for steaming.
Let it steam for about 20 minutes. Check by inserting a knife in the centre to make sure it is cooked. If the knife comes out clean, your dhokla is cooked.
Take it out. Let it cool down a bit and scrape the sides with a knife which will help loosen the dhokla. Now release it on another plate.
Meanwhile, prepare the seasoning. Heat oil in a tadka (seasoning) pan. Put in the mustard seeds. Allow them to sputter. Now add the asafoetida, curry leaves and green chillies and cook for a minute. Switch off the gas and then add 3 tbsp.of water along with 2 tbsp. sugar to the seasoning prepared. Dissolve the sugar. Now pour this gently all over your dhokla. Your dhokla will absorb this water and become super succulent. Cut it into pieces of your choice and serve after garnishing with coriander leaves and grated coconut.
Your spongy, moist dhokla is now ready to eat. Serve it hot with chutney. It is filling and delicious. Try it and let me know.