AuthorShweta KumariCategoryBreakfast, GujaratDifficultyIntermediate
Firstly , in a large mixing bowl sieve besan and rava
Add hing , turmeric , salt , sugar
Mix well
Add 1 cup water or as required mix well
Wishk for 5 minutes
Or until the batter turns smooth silky consistency
Rest for 20 minutes , allowing besan to absorb water
now after 20 minutes
Add crushed ginger chilli , oil mix well again whisk 2 minutes
Mix citric acid in 1 tsp water and pour them
Add baking soda
Mix gently till the batter turns frothy
Transfer to the garased container
Immediately steam the dhokla batter for 15 to 20 minutes till the dhokla gets cooked completely
Now cool the dhokla for 5 minutes and then unmolde it
Now spongy dhokla is ready
Cut the dhokla to the desired shape
Prepare the tempering , heat a pan with oil , add mustard ,sesame (till) seeds and hing
Few curry leaves and green chili allow to splutter
add water , sugar mix and boil the water and add lemon juice and mix well
Pour the tempering over dhokla
Garnish the dhokla with grated coconut and coriander leaves
Finally , serve instant khaman dhokla with green chutnet
Not : Firstly whisk the dhokla batter well before adding baking soda for soft and spongy dhokla.
Additionally , adding sugar to tempering is optional
