For Khaman Batter
1.5 cups gram chickpea flour (besan), 180 grams
1 Tbsp (wheat or corn) semolina – optional
1 Tbsp sugar
1.5 inch ginger crushed to a fine paste in a mortar-pestle
1.5 tsps chopped green chillies crushed to a fine paste in a mortar-pestle
1/2 tsp turmeric powder
1/8 tsp asafoetida (hing)
1 Tbsp mild oil
½ to ¾ tsp baking soda
1 tsp salt
1.5 Tbsps lemon juice
1 cup water or add as required
For Tempering Dhokla
2 Tbsps mild oil
⅓ cup water
1 tsp mustard seeds
1 tsp cumin seeds
2 tsps sesame seeds
1 sprig curry leaves – about 10 to 12 curry leaves OR zest of 1 lime
1 tsp chopped green chilies (optional)
2 tsps sugar
For Garnish
2 to 3 tablespoons chopped cilantro
Making Khaman Batter
Select a pan that will fit inside your steamer or pressure cooker. Grease the pan well with a few tsps of oil.
Start heating the water in your steamer or pressure cooker so that it's boiling by the time the batter is ready.
Mix together the chickpea flour, turmeric, asafoetida, sugar and salt.
Add the lemon juice, ginger and chilli paste and the water.
NOTE: if the quality or freshness of the flour isn't great you may need to add water until you get the consistency of a heavy cream. If you go too liquid, no problem, just add a little more chickpea flour, 1 or 2 Tbsps at a time.
Add the semolina if using.
Mix until perfectly smooth and lump-free.
Put in a (large?) pot and bring to a boil.
This part needs to be done quickly. Stir in the baking soda and mix evenly. The batter would froth and become bubbly, so you have to be quick.
Pour the batter into the greased pan.
Steaming Khaman Dhokla
Place the pan in a steamer or pressure cooker. The water should already be boiling or hot when you place the pan with the batter.
NOTE: If using a pressure cooker, DO NOT use the vent weight/whistle but leave the steam vent open. Whichever cooking pot you use for steaming, put the lid on firmly.
Steam for 12 to 15 minutes on a medium to high heat.
To check the doneness, insert a toothpick and if it comes out clean, the khaman is done.
Allow the khaman to cool, then use a knife to remove it from the pan by sliding it between the sides of the pan and the cake.
With a plate turn over onto the top of the cake, invert the pan. If greased well, the khaman will easily slide out. Slice and set aside.
Tempering Dhokla
In a small pan, heat oil.
Add mustard seeds and when they start to pop stir in the cumin seeds, curry leaves/lime zest and optional chopped green chilies. Allow to cook a few moments.
Add sesame seeds and allow to fry for a few moments; they should not brown.
As with any hot pot, carefully add the water, then mix in the sugar.
Stir and bring to a boil. Make sure that the sugar has dissolved in the water.
Pour this tempering mixture evenly on the steamed and sliced khaman.
Garnish with chopped cilantro.
Pairs well with any spicy or sweet Indian chutney or with sweet chai tea.
