Khaman Dhokla is a famous Gujarati recipe consisting mainly of thick and fermented gram flour with steamed yoghurt batter. Cut into squares. These are easy to eat and even easier to prepare. Traditional methods of making Khaman takes almost 8 – 12 hours prepping time. Yet now, with the use of a particular ingredient, we will be able to prepare it instantly in less than 20 minutes. Here’s how
Ingredients:
For batter:
| S.no | Ingredients | Quantity |
| 1 | Gram Flour ( Besan / Chickpea Flour) | 1 Cup |
| 2 | Eno Fruit Salt | 1 Teaspoon |
| 3 | Semolina ( Rava / Sooji) | 1 Teaspoon |
| 4 | Lemon juice | 1 ½ Teaspoon |
| 5 | Green chili-ginger (crushed) | 1 Teaspoon |
| 6 | Water | ¾ Cups |
| 7 | Curd (yoghurt) | ¼ Cup |
| 8 | Oil | 1 Teaspoon |
| 9 | Salt | To taste |
For Tempering
| S.No | Ingredients | Quantity |
| 10 | Oil | 2 Tablespoons |
| 11 | Mustard seeds | ½ Teaspoons |
| 12 | Cumin seeds (optional) | ½ Teaspoons |
| 13 | Sesame Seeds | 1 Teaspoons |
| 14 | Curry leaves | 10 – 15 |
| 15 | Sugar | 1 Teaspoons |
| 16 | Green chilies | 4 |
| 17 | Coriander ( chopped ) | 2 Teaspoons |
| 18 | Fresh coconut | Teaspoons |
| 19 | Asafoetida | One pinch |
| 20 | Water | ⅓ cup |
Preparation:
To prepare the batter to pour 2-3 cups of water in a steamer and place it on a medium flame.
Preheat the steamer for 4-5 minutes before placing the batter plates.
Grease two small plates using little oil.
Take gram flour, semolina, curd, ¾ cup of water, salt, green chili-ginger paste, and some lemon juice in a bowl and mix them into the batter without lumps.
Add the ENO FRUIT SALT in the batter and stir in one particular direction for a minute. This makes the size of the mixture to double.
Pour batter into greased plates and place them in the steamer over medium flame.
After 10-12 minutes, insert a knife or toothpick to check if it is clean while coming out. If it takes it out or else leaves it to cook for another 2-3 minutes.
After the Khaman cools for a few minutes, cut them into small squares.
Heat 2 tablespoons of oil in a pan along with mustard and asafoetida. After they sizzle, add cumin, sesame, curry leaves, and green chili and lightly saute them.
Add ⅓ cup water and sugar and allow it to boil. Allow it to cook for a minute over a high flame.
Pour this over the Dhoklas and make sure each one is coated.
Garnish with chopped coriander leaves.
Conclusion:
Khaman tastes best when served with green coriander chutney. This is the quickest and tastiest way to make Khaman.