khaman dhokla

Step 1:

Method Step I

Step 2:

1. Prepare lemon juice mixture for the seasoning by combining lemon juice, sugar, water & salt.

Step 3:

2. Heat oil in a tadka ladle, add mustard seeds & let it splutter.

Step 4:

3. Add asafoetida powder, broken red chillies & saute for few sec.

Step 5:

4. Switch off gas, add curry leaves and saute for few sec; add lemon juice mixture & stir well.

Step 6:

Step II

Step 7:

1. Combine besan, lemon juice, sugar, salt, water and oil; mix well & set aside for 5 to 10 min.

Step 8:

2. Heat a pressure cooker with water on high flame.

Step 9:

3. Grease a deep stainless steel container with vegetable oil.

Step 10:

4. Add a tsp of eno fruit salt to the besan mixture; combine well & immediately pour on to the greased vessel.

Step 11:

5. Steam cook for about 15 min; do not pressure cook using the cooker weight.

Step 12:

6. Let the dhoklas become warm/hot enough to handle.

Step 13:

7. Lift vessel out of the pressure cooker; make vertical, horizontal slits on the dhoklas with a sharp knife.

Step 14:

8. Gently pour the seasoning in to the slits; let the dhoklas soak in it for a while.

Step 15:

9. Transfer dhokla pieces on to a serving plate.

Step 16:

10. Garnish with fresh grated coconut & cilantro.

Step 17:

11. Serve with sweet chutney, green chutney or with any tomato ketchup of your choice.

Step 18:

NOTE

Step 19:

Steam cook khaman dhoklas in a dhokla rack/dibba/cake pan/deep stainless steel container for best results.

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Ingredients

Instructions