- 5 cups besan
- 1 tbsp rava (optional)
- 1 tsp rai
- 3 tsp adrak-hari mirchi paste, 1 inch adrak + 1 or 2 hari mirchi crushed in a mortar pestle
- 2 to 3 pinches of haldi powder
- A pinch of hing
- ¾ tsp baking soda
- Salt as required
- 1 tsp lime juice
- 1 cup water. The amount of water required depends on the quality of gram flour, so add as required to make a thick yet flowing batter.
- 2 tbsp oil
- 1/3 cup water
- 1 tsp rai
- 1 tsp kali miri
- 2 tsp til
- 8 to 10 kadi patta
- 1 hari mirch, chopped (optional)
- 1 tsp lime juice
- 2 tsp sugar
- 2 tbsp dhania, chopped
- 2 tbsp coconut, grated
Preparing the batter:
- Grease a steamer pan with ¼ to ½ tsp oil.
- Take 1.5 cups besan in a mixing bowl or pan.
- Add 2 to 3 pinches of haldi powder, a generous pinch of hing, 1 tsp lime juice and 3 tspadrak-hari mirchi paste and salt.
- Add 1 cup water or as required to make thick yet flowing water. The amount of water required depends on the quality of flour, so add as required. Stir well.
- Add 1 tbs prava& stir to a smooth thick batter without any lumps.The batter should be thick yet flowing.
Quick tip: If the batter becomes thin, then add 1 to 2 tbsp more rava or besan. Also bring to a boil 2 to 3 cups of water in a steamer pan or electric cooker or pressure cooker. The amount of water to be added depends on the size of the steamer or pressure cooker.
- Add baking soda.
- Stir briskly and quickly. Mix well to give the dhokla a smooth texture. The batter would froth and become bubbly, so you have to be quick.
- Pour the batter in the greased pan. The dhokla batter is ready to be steamed.
- Place the pan in a steamer or pressure cooker. The water should already be boiling or hot when you place the pan with the dhokla batter. When using pressure cooker, remove the vent weight / whistle from the lid and cover the cooker tightly with its lid.
- Steam for 12 to 15 minutes on a medium to high flame.
- To check the doneness, insert a knife and if it comes out clean, the dhokla is done. If the batter sticks to the knife, then you need to steam for some more time.
- When the khaman become warm, with a butter knife gently slid along the edges. Keep a plate or tray on top of the pan.
- Invert the pan.
- If greased well, the khaman will easily get inverted on the plate.
- Slice the khaman and keep aside.
- In a small pan, heat 2 tbsp oil.
- Add 1 tsp kali miri and allow them to crackle.
- When the kali miri are crackling, add 8 to 10 kadi patta and ½ to 1 tsp chopped green chilli (optional).
- Stir and then add 2 tsp sesame seeds & sauté till it changes colour.
- Do not overcook.
- Add 1/3 cup water. Be careful while adding water as the mixture sizzles. Add 2 tsp sugar.
- Stir and allow the tempering mixture to come to a boil. Then pour this mixture evenly on the khaman dhokla.
- Garnish with 2 tbsp chopped dhaniya seeds and 2 tbsp grated coconut.
- Serve straight away or you can store them in an air tight box and refrigerate.