Name: Khaman dhokla recipe by vaishali trivedi at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Besan-2 cups; Suji-2 tbsp (optional); Curd-2 tbsp (optional); Citric acid-1tsp; Sugar-1tbsp; Turmeric-1tsp; Oil-2 tbsp; Salt to taste; Fruit salt (eno plain)-2 tbsp or 2 sachets; About 300ml or as per consistency of batter.; For tempering :-; Oil - 2-3tbsp; Mustard seeds-2 tsp; hing a pinch; Curry leaves- 10/15; Green chillies slited as per taste ( I added 2 spicy chillies ); Coriander and sev for garnishing.

Ingredients Serving: 4

Besan-2 cups
Suji-2 tbsp (optional)
Curd-2 tbsp (optional)
Citric acid-1tsp
Sugar-1tbsp
Turmeric-1tsp
Oil-2 tbsp
Salt to taste
Fruit salt (eno plain)-2 tbsp or 2 sachets
About 300ml or as per consistency of batter.
For tempering :-
Oil - 2-3tbsp
Mustard seeds-2 tsp
hing a pinch
Curry leaves- 10/15
Green chillies slited as per taste ( I added 2 spicy chillies )
Coriander and sev for garnishing.

Instructions

First prepare your steamer and place on heat. In a bowl mix all dry ingredients except eno, add oil and little by little water to form lump free smooth dropping consistency batter, mix well you may blend using hand blender. Once the water in steamer starts boiling grease a 6-8" tin (you may use a plate but i used a tin to give height to my dhokla) add eno mix well and pour the batter into tin, put for steaming. Steam for 12-15 mins or till done. **insert a toothpick or knife and if it comes out clean its done.
Remove from steamer immediately and let it stand for 5-7mins, turn the tin upside down in a plate let it cool for 10 mins, cut into squares. For tempering- in a pan heat oil add mustard seeds, hing when it splutter add chillies and curry leaves, pour 2 cups of water to it add 1tbsp of sugar and a pinch of salt, heat till sugar melts pour this above dhokla with spoon so as to soak well Garnish with coriander leaves and sev, serve with green chutney.

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