How to make khaman dhokla
Place a sieve over a large bowl and add 1 cup gram flour or besan to it. Sift the besan into the mixing bowl.
Add 1.5 teaspoons semolina to it. Also add salt, a pinch asafoetida, 1/4 teaspoon turmeric powder, 1 teaspoon lemon juice, 2 minced green chillies, 1/2 teaspoon minced ginger or ginger paste and few curry leaves. Adding curry leaves in the batter is optional but I like it for flavor.
Add 1 1/2 + 1/8 cup water and whisk well to form a thick yet flowing batter. It is the correct batter consistency. The batter should flow as ribbons when dropped from height. It should also form a thick coat at the back of a spoon,
There should not be any lumps in the khaman batter. Set aside.
Grease a 6 inch box or cake pan really well with some oil. I have used a steamer plate. You can use any stackable container used for pressure cooker or instant pot too. Do not use steamer plate with holes.
In the meanwhile bring some water to rolling boil in the pot or pressure cooker to steam the dhokla.
Just before you are ready to steam the dhokla, add 1 leveled teaspoon of eno fruit salt to the batter. Mix fast and really well. You can also add 1 teaspoon baking soda and few drops of lemon juice. Add fruit salt or soda only when you are ready to steam.
The fruit salt will start to react and batter will fluff up.Now pour the batter to the greased pan, tap the edges to level and place inside the pot with boiling water.
Close the lid and steam cook khaman dhokla for 15-20 minutes.
Once done, prick the steamed dhokla in few places to see if well cooked.
Allow to cool for 5 minutes, invert the plate and remove the dhokla carefully. Cut into squares and set aside till we prepare tadka. You can run a knife gently around the edges to remove the steamed khaman dhokla easily.
Heat 2 teaspoons oil in a small pan. Add mustard seeds and let them crackle. Now add cumin seeds, chopped green chilies, curry leaves and saute well. Also add 2 teaspoons sesame seeds if using.
Add 1/4 cup water and let it boil. Add sugar and dissolve well.
Switch off the flame and add lemon juice.
Mix well and pour over the sliced dhoklas. Add grated coconut and chopped coriander leaves all over.
Serve dhokla as snack or breakfast with green chutney, garlic chutney.