Name: Khaman Dhokla
Prep time: 10 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1½ cup Gram Flour, besan, sieved; 1 tbsp Semolina, fine rava for texture; 1 tsp Ginger, crushed into paste; 1 tsp Green Chili Pepper, crushed into paste; ¼ tsp Ground Turmeric, do not over-add to avoid red spots; 1 tbsp Sugar, divided for batter and tempering; ¼ tsp Citric Acid, or 1 tbsp lemon juice; 1 tsp Eno Fruit Salt, regular flavor; 2 tbsp Cooking Oil, divided; 1 tsp Mustard Seeds; 10 Curry Leaves; 3 Green Chili Pepper, slit; 1 pinch Asafoetida; 1 tsp Salt; 1 cup Water, for batter

45 mintotal

30 min hands-on15 min hands-off

Prep 10 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

In a large mixing bowl, combine the sifted gram flour (besan), semolina, sugar, salt, turmeric, citric acid and the ginger-chilli paste. Add the first measure of water and whisk until the batter is completely lump-free.
Add some of the cooking oil to the batter. Whisk quickly for a full 2 minutes to work air in and steady the mixture.
2 min
Check that your steamer is producing a good head of steam, and that the mould is well greased.
Add the Eno fruit salt to the batter. Stir straight away, quickly and in one direction. The batter will froth up and roughly double in volume within seconds.
Without hesitation, decant the highly volatile batter into the greased tin. Seal within the steamer and subject to high-intensity vapor for 15-18 minutes.
15–18 min
Test the centre with a toothpick; if it comes out clean, the dhokla is cooked. Take the tin out and let it rest for 5 minutes before turning it out and cutting it into neat squares.
5 min
Construct the Tempering Liquor: Bring the residual cooking oil to a high heat in a micro-pan. Trigger the mustard seeds, then fold in the asafoetida (hing), slit chillies, and curry leaves. Douse this with the tempering water volume, integrating the remaining sugar and a micro-pinch of salt. Drive to a rapid boil.
Pour the hot tempering evenly over the cut dhokla. The spongy crumb soaks it right up.
Apply a generous garnish canopy of fresh coriander and grated coconut. Present while maintaining gentle warmth.

How to tell it's done

Should be incredibly spongy, light, airy, and moist, with a vibrant yellow color and zero red spots.

Getting it right

Tip

Adding a little oil to the batter and pouring warm sugar-water over the finished dhokla ensures it stays moist and doesn't get stuck in your throat while eating.

What to serve it with

Best enjoyed with spicy fried green chillies and a sweet-tangy Papaya Sambharo or Green Chutney.

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