· 1 1/4 cup chickpea flour (Besan)
· 2 tablespoon semolina (Sooji/Rava) fine
· Salt (as per taste)
· 1/4 teaspoon ground turmeric (Haldi Powder)
· 2 tbsp vegan yogurt
· 2 teaspoon lime juice
· 1 teaspoon ginger grated
· green chilli pepper minced, optional
· water (to adjust consistency)
· 1 teaspoon ENO/ baking powder
For tempering (tadka)
· 2 tablespoon oil
· 1 teaspoon mustard seeds (rai)
· 5-7 curry leaves
· 5 Green Chili Pepper thinly sliced, optional
· 1/2 cup water
· 1 teaspoon sugar
· 1/4 teaspoon salt
· 2 tbsp lime juice
· Coriander leaves (optional)
Prepare Khaman Batter:
- Mix in all the ingredients except the ENO – chickpea flour, semolina, turmeric, salt, green chilli, ginger, lime juice, yogurt, and adjust the consistency with water. Stir to combine well and let the batter sit for 10 minutes.
- After 10 minutes, add ENO/ baking powder to the batter and stir it gently in one direction. The mixture will become frothy and increase in volume. Do not over stir.
- Quickly transfer the batter to the greased container*. It is important to start cooking soon after adding ENO to get soft and fluffy dhokla
For Steaming – When it comes to Steaming Dhokla, you have a couple of options. Choose one that you are most comfortable with and choose the material* of the container (microwave safe or steel) accordingly.
(I like to steam it in a microwave, as it is both quick and straightforward)
- Steaming on Stove-top – use Steel container
Use a large pot that can hold the dhokla batter container. Add 3 cups of water in the pot. Cover and let the water come to a boil while you are making the batter. Place a trivet at the bottom, then place the container with the mixture on it. Place a lid and cook for about 15 mins on medium heat. After 15 minutes, let the pressure release naturally for 10 minutes. Insert a toothpick or knife to make sure it comes out as clean as possible. If not, place it back in the cooker and cook it for five more minutes.
- Steaming in a microwave – use Microwave-safe container
This method is straightforward. Pour the batter in a microwave-safe container and cook it in microwave for 7 minutes (no special mode required). After 7 minutes, insert a toothpick or knife to make sure it comes out as clean as possible. If not, cook it for one more minute. (You can reduce or add minutes depending upon the quantity of your batter (7 minutes works best for 1 ¼ cup flour).
For Baking – Yes, you can even bake it!
Pour the batter in a baking tray with tall edges. Pre-heat oven at 425 degrees F/ 220 degrees Celsius for 5 minutes. Then cook the mixture for 15 minutes with the same temperature. After 15 minutes, let it sit in the oven for ten more minutes. Then insert a toothpick or knife to make sure it comes out as clean as possible. If not, bake for a couple more minutes.
- While the dhokla is steaming, heat oil in a pan on Stovetop.
- Then add the mustard seeds and let them sizzle. Now add the curry leaves and slit green chilis. Sauté for about 30 seconds and turn off the heat.
- Now add water, sugar, salt and stir well.
- Cut the dhokla into small pieces. Spread the tempering over the dhokla.
- Garnish with chopped cilantro and serve with green mint chutney.