Spongy Khaman Dhokla

Spongy Khaman Dhokla

What you'll need:

 For Batter - 

1. Besan (Gram Flour) - 2 cups
2. Turmeric Powder (Haldi) - ¼ tsp
3. Asafoetida (Hing) - ¼ tsp
4. Water - 2 cups
5. Salt - 2 tsp
6. Citric Acid Granules/White Vinegar - 1 tsp (Tip: You can alternatively use Lemon Juice of one full Lemon)
7. Sugar - 1 tbsp
8. Ginger & Green Chilli Paste - 1 tsp
9. Oil - 2 tbsp
10. Baking Soda - 1 tsp (Tip: You can alternatively use 1½ tsp Eno Fruit Salt. But Baking Soda gives good results)

 For Vagaar (Tadka) - 

1. Oil - 2 tbsp
2. Mustard Seeds - 1 tsp
3. Asafoetida (Hing) - ¼ tsp
4. Green Chillies - 2 to 3 (cut in centre vertically)
5. Curry Leaves - 8 to 10
6. Water - 4 tbsp
7. Salt - 1 tsp
8. Sugar - 1 tbsp
9. Lemon Juice - 1 tbsp
10. Turmeric Powder (Haldi) - 1 pinch

How to make?

• Firstly, in a bowl, mix Water, Salt, Citric Acid & Sugar as per the quantities mentioned in the ingredients for Batter & keep aside. (Step 1)
• Now, take another bowl & sieve Besan, Haldi & Asafoetida using a strainer, mix & now add Ginger & Green Chilli Paste & mix properly. (Step 2) 
  
• Now, add water prepared in step 1 little by little in the mixture prepared in step 2 till the mixture is of pouring consistency & stir it with the help of a whisker. Then, add 2 tbsp Oil in the mixture, cover it with a lid & let it rest for 10 minutes. (Step 3)
• Now, grease the mould & keep aside. Then, in an Idli steamer or a pan, put 1 glass of water & in the centre of the vessel, place a wired rack. In case you don't have a wired rack, you can keep an inverted steel bowl of 1 inch height. Cover the vessel with a lid & let the water boil on high flame. (Refer the picture)
• Now, add 1 tsp Soda in the mixture prepared in step 3 & mix the batter slowly for 5 minutes in only one direction till it becomes light & fluffy.
• Now, pour the batter in the greased mould but make sure to only fill the mould half cause the batter will rise after cooking (Tip: Do not tap the batter mould, keep it directly into the steamer)
• Now, put the mould into the steamer & let it steam for 15-20 minutes on medium flame. After 15 minutes, insert a knife/toothpick into your batter to check if your knife/toothpick comes out clean. If it does, your Dhokla is ready.
• Now, when your Dhokla is ready, turn off the flame & let the batter mould stay in the steamer itself for 5 minutes. Then, let it cool for sometime, take it out in a plate & cut it into pieces of your choice.
• Now, prepare Vagaar (Tadka) with the help of Vagaar (Tadka) ingredients mentioned above.
• Finally, pour the Vagaar (Takda) on your Dhokla pieces & your Khaman Dhokla is ready to be served with Green Chutney.

Enjoy your Spongy Khaman Dhokla!