Instant Khaman
Ingredients
1 cup
Besan
(sifted)
1½ Tbsp
Semolina
¼ tsp
Turmeric
1 cup
Water
1½ Tbsp
Oil
¾ tsp
Salt
(or to taste)
1 Tbsp
Sugar
1 tsp
Green chilies
(crushed, or to taste)
1 Tbsp
Ginger
(crushed)
⅛ tsp
Asafoetida
(hing)
½ tsp
Citric acid
(substitute 2 tsp lemon juice)
1 tsp
Eno
Green coriander
(finely chopped for garnish)
Grated coconut
(for garnish)
Dhokla steamer
Instructions
1
In a large bowl, combine besan, semolina and turmeric.
2
Add half cup cold water, mix well to make a lump free batter.
3
In a blender, add half a cup of water, oil, salt, sugar, crushed chilies, ginger, hing and citric acid. Blend.
4
Pour blended water in the batter and stir vigorously until fluffy and lighter in color. Can use hand blender.
5
Add more water if needed to make thick yet pourable consistency.
6
Cover and let it rest for 20 minutes.
7
Prepare and heat the steamer. Grease a deep 8 inch dish (cake pan).
8
Add Eno to the batter and mix well. Pour in the dish and steam for 18 minutes.
9
Insert a knife in the dhokla to check if it is cooked, it should come out clean.
10
Also the dhokla will separate from the side of the dish. Let cool slightly.
11
Invert the dish onto a plate to remove dhokla.
12
Cut squares and arrange in a serving dish.
Tempering
Ingredients
2 Tbsps
Oil
½ tsp
Mustard seeds
4
Green chilies
¼ cup
Water
1 tsp
Sugar
Instructions
1
Heat oil in a small saucepan, add mustard, when crackled add whole green chilies, stir and remove from heat.
2
Add water and sugar, stir till melted and pour over the dhoklas.
3
Garnish with coriander and coconut.