Khaman Dhokla

Name: Khaman Dhokla
Cuisine: American
Ingredients: For Batter:; 1 cup Gram Flour or besan; 1 tablespoon Semolina; 1 1/2 teaspoons Lemon juice; 1 teaspoon Eno; 1 teaspoon crushed Green Chilli-Ginger; 3/4 cup Water; 1/4 cup Curd (yogurt); 1 tsp Oil; 1/2 tsp Salt, or to taste; For tadka; 2 tbsp oil; 2 green chilli; 1 tsp mustard seeds; Coriander for garnish; Soaking; 1 cup water; 3 tbsp sugar; Pinch salt; 1 tsp lemon or citric acid

Ajinkya Tidke @cook_9187537

Khaman Dhokla

Ajinkya Tidke @cook_9187537

Saved

Ingredients

For Batter:
1 cupGram Flour or besan
1 tablespoonSemolina
1 1/2 teaspoonsLemon juice
1 teaspoonEno
1 teaspooncrushed Green Chilli-Ginger
3/4 cupWater
1/4 cupCurd (yogurt)
1 tspOil
1/2 tspSalt, or to taste
For tadka
2 tbspoil
2green chilli
1 tspmustard seeds
Coriander for garnish
Soaking
1 cupwater
3 tbspsugar
Pinchsalt
1 tsplemon or citric acid

Saved

Steps

1

Lets make batter first. Before doing that start your steamer to boil. And grease your plate or mould.
2

Take gram flour, semolina, lemon juice, green chilli ginger paste, curd, 3/4 cup water and salt in a bowl. Mix them properly into smooth batter. Make sure that there are no lumps.
3

Add eno and rapidly stir it for 1 mins. Pour this batter in greased plate and let it steam for 10 mins,
4

Meanwhile make tadka. Heat oil in tadka pan. Add mustard, curry leaves and green chilli. Mix it. Remove green chillies and let it get cool down.
5

In a cup mix sugar, lemon juice and salt and let it get mix and dissolve.
6

Now open a steamer. And remove plates from it. See it top is sticky or not. If its wet it means it needs more cooking. If its sticky but not sticking it means its cooked. Now slice it up. And with the help of teaspoon pour sugar water mixture on each dhokla or kn cuts. And later pour tadka similarly. Garnish it with coriander and serve it with pudina chutney (recipe posted earlier)