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Khaman Dhokla

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Ingredients Method

Ingredients
  

Dhokla
  • 1 cup Gram flour Besan or Chana ka Atta
  • 1 cup Water
  • 1 tsp Salt
  • 1/2 tsp Sugar
  • 1 tbsp Semolina Sooji or Rava
  • Juice of 1/2 Lime
  • 1 tbsp Oil
  • 1/2 tsp Turmeric
  • 1 tsp Chilli powder
  • 1 tsp Cumin powder
  • 1 tbsp Yogurt
  • 1 tbsp finely minced Ginger
  • 1 tbsp minced green Chilli
  • Mustard Oil to grease pan
  • 1 tbsp Eno Fruit Salt
Tadka
  • 2 tbsps regular Oil and
  • 2 tbsps Mustard Oil
  • 1 tbsp black Mustard seeds
  • 1 tbsp white Sesame seeds
  • 1 tbsp sliced green Chillies
  • 1/4 cup Curry leaves
  • 1/4 cup shredded fresh Coconut

Method
 

  1. In the Instant Pot, add a cup of boiling hot water and set the pot to sauce so it stays hot
  2. Add the water a little at a time to the gram flour and whisk to remove all lumps
  3. Add the salt, sugar, semolina, lime juice, oil, turmeric, chilli, cumin, yogurt, ginger and green chilli and give it a good mix
  4. Grease the pan with mustard oil
  5. Add the Eno fruit salt to the batter and mix to incorporate and pour immediately into pan
  6. Lower into the instant pot, set the valve to seal and set to steam for 12 mins - you may need a new extra mins if using a regular pot
  7. In the meantime, heat up the regular and mustard oils and add the mustard and sesame seeds, add the chillies and curry leaves as well and keep aside
  8. Once the 12 mins have elapsed, wait for the pin to drop and open the IP
  9. Allow the dhokla to cool and then overturn the cake pan to reveal a soft fluffy steamed dhokla cake
  10. Using a sharp knife, cut the dhokla into serving size pieces and pour the prepared tadka over
  11. Add the shredded coconut and serve