Khaman dhokla is an Indian snack recipe. It is made up of gram flour and suji batter. Khaman dhokla is a steamed spongy snack recipe. It is prepared by steaming the gram flour and semolina batter, followed by the tempering. In this post, I am sharing the perfect spongy recipe for khaman dokla.
In a bowl, take 2&1/2 cups of gram flour [around 20 tablespoons], 4 tablespoons of suji, 1/4 teaspoon of turmeric powder, 2 tablespoons of sugar and salt.
Mix all the ingredients. Then, add water in small portions and make a pourable batter without any lumps.
Rest the batter for 10 minutes.
After 10 minutes mix the batter again by adding 2 tablespoons of lemon juice.
Steaming khaman:
Set a steamer, and heat 2 cups of water for steaming the khaman. Then, grease the mold or a deep plate with oil and place it on a steamer to heat it.
Once the steamer is ready. Add 2 teaspoons of eno or fruit salt to a batter and mix it continuously. It will start increasing in volume.
Immediately transfer it into the mold, which is already set in the steamer.
Cover and steam it for 15 minutes on low flame. After 15 minutes check it by putting a knife in it. If the knife comes out clean, it is cooked.
Our soft, fluffy and spongy khaman base is ready. Now, we have to unmold the khaman. For that, remove the mold from the steamer. Place a large plate or chopper on it and reverse the mold on it.
Cut the khaman base into medium-sized pieces with the help of a knife.
Making tempering:
Heat 2-3 tablespoons of oil in a pan. Add 1 teaspoon of mustard seeds, 2 chopped chilies and 9-10 curry leaves to it.
Sauté it for a minute. Add salt to it and mix it.
Now, add half a cup of water to it and let it boil.
Then, add 2 tablespoons of sugar to it. Mix it on low flame until the sugar dissolves.
Pour tempering on khaman:
Pour the tempering on the khaman pieces with the help of a spoon. Let it soak the tempering.
Serve homemade khaman dhokla for breakfast or as a snack.