Serving : 2-3 Person

Ingredients :

  • 3 cup Besan (Chickpea Flour)
  • 1 tsp Citric Acid (Limbu na Phool)
  • 3 tsp Sugar
  • Salt To Taste
  • Pinch of Turmeric (Haldi) Powder
  • 1 1/2 tsp Fruit Salt (Eno)
  • 2 cups Water

For Tempering :

  • 1 tbsp Oil
  • 1/2 tsp Mustard (Rai) Seeds
  • 1/2 tsp Cumin (Jeera) Seeds
  • Pinch of Asofoetida (Hing)
  • 6-8 Curry Leaves
  • 1 Green Chilli (Chopped)
  • 1 tsp Sesame (Til) Seeds
  • 1 tbsp Sugar
  • Lemon Juice to Taste
  • Grated Cocunut to Garnish
  • Chopped Coriander to Garnish

Method :

Sieve besan in a mixing bowl, add salt, sugar and turmeric and mix everything. Heat water in a dhokla cooker and grease metal thali with oil to steam khaman dhokla. Add water little at a time and whisk it properly to make smooth batter with dropping consistency. Dissolve citric acid and fruit salt in 2 tbsp water and add to the above mixture and mix it quickly and pour the batter in two metal thalis. You can sprinkle red chilli powder on it and keep it inside the cooker to steam for 1o mins.

For tempering : Heat oil in a pan and add rai, jeera, til, hing, green chilli and curry leaves. Add sugar and lemon juice to taste in a cup of water and add to the tempering and allow it to come to a boil.

Cut the khaman dhokla into squares and add the tempering on it. Garnish it with grated cocunut and coriander.

Tip : You can use juice of 1 lemon instead of citric acid in the batter.