Khaman Dhokla

For Dhokla Batter

In a mixing bowl, add gram flour, semolina, curd, ginger paste, turmeric powder, salt to taste, sugar, lemon juice, water as required and whisk it.

Mix the dhokla mixture properly into smooth batter. Make sure that there are no lumps.

Additionally, add 1 tbsp oil, fruit salt and mix them well. Pour the batter into a greased square mould. 

Immediately steam the dhokla batter.

For Steaming

Pour a glass of water into a 3 or 5 liter capacity pressure cooker and heat it for 4-5 minutes.

Place a small stand in the pressure cooker and place the prepared dhokla mould on the stand.

Close the pressure cooker lid and remove the whistle. Cook it over medium flame for 15 minutes. 

After 15 minutes open the lid and insert the toothpick to check whether dhokla is cooked or not. If it's not cooked then cook it more for 5 minutes.

Now cool the dhokla for 5 minutes and then unmolded it.

Further, cut the dhokla to the desired shape.

For Tempering

In a pan heat oil, add mustard seeds, curry leaves, asafetida, green chilli let it splutter.

Add salt to taste, sugar and coriander leaves mix well.

Pour the tadka on the steam dhokla.

Garnish the dhokla with 2 tbsp chopped coriander leaves and some pomegranate seeds.

Finally, serve khaman dhokla with green chutney and tamarind chutney.