Khaman Dhokla

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the chickpea flour, semolina, turmeric powder, ginger paste, green chili paste (if using), sugar, salt, and citric acid.

   Ca. 2 min.

2. 2

   Gradually add the water while whisking continuously to form a smooth, lump-free batter. The consistency should be similar to pancake batter.

   Ca. 3 min.

   Kokkens note: Ensure there are no lumps for a smooth dhokla texture.

3. 3

   Cover the bowl and let the batter rest at room temperature for at least 1 hour.

   Ca. 1 t.

   Kokkens note: This resting period allows the semolina to swell and the flavors to meld.

4. 4

   Grease a 20cm round or square steaming pan with a little oil.

   Ca. 1 min.

5. 5

   Prepare your steamer by adding enough water to the pot and bringing it to a boil over medium-high heat.

   Ca. 5 min.

6. 6

   Just before steaming, add the fruit salt (Eno) to the batter, then immediately sprinkle the activator water over it.

   Kokkens note: Do not overmix after adding the fruit salt; a quick, gentle stir is enough to activate it.

7. 7

   Pour the foamy batter into the prepared steaming pan and place it carefully into the hot steamer.

   Ca. 1 min.

8. 8

   Cover the steamer and cook for 12-15 minutes, or until a knife inserted into the center comes out clean.

   Ca. 15 min.

   Kokkens note: Avoid opening the lid during the first 10 minutes to ensure proper steaming.

9. 9

   Once cooked, remove the dhokla from the steamer and let it cool for 5-10 minutes in the pan.

   Ca. 10 min.

10. 10

    While the dhokla cools, prepare the tempering. Heat the vegetable oil in a small pan over medium heat.

    Ca. 1 min.

11. 11

    Add the mustard seeds and let them splutter.

    Ca. 1 min.

12. 12

    Stir in the sesame seeds, curry leaves, and slit green chilies (if using), and sauté for about 30 seconds until fragrant.

    Ca. 1 min.

13. 13

    Carefully add the tempering water, sugar, and lemon juice to the pan. Bring it to a quick boil and then remove from heat.

    Ca. 2 min.

    Kokkens note: Be cautious as the water may splutter when added to the hot oil.

14. 14

    Invert the cooled dhokla onto a cutting board and slice it into desired shapes (squares or diamonds).

    Ca. 1 min.

15. 15

    Pour the prepared tempering evenly over the sliced dhokla.

    Ca. 1 min.

    Kokkens note: Ensure the tempering liquid soaks into all the pieces for maximum flavor.

16. 16

    Garnish with finely chopped cilantro and grated coconut, if desired.

    Ca. 1 min.