Instant Khaman Dhokla

Ingredients

• 2 cups Besan (gram flour)
• 1.5-2 cups Water
• 1/4 tsp Turmeric powder
• 1 tsp Citric acid
• 2 tsp sugar
• 1 tsp salt (as needed)
• 2 tsp oil for batter
• 1 pinch asafoetida
• 1 packet Eno fruit salt
• 1/2 tsp oil for greasing plate
• 3 tbsp Oil for tempering
• 1 tsp Mustard seeds
• 1 tsp Sesame seeds
• 2 Green chilies chopped
• 2 sprigs Curry leaves
• 1/2 cup Water (for tempering)
• 3 tbsp (adjust to taste for a sweeter syrup) Sugar (for tempering)
• as needed Chopped coriander
• as needed Sweet tamarind chutney
• as needed Green chutney

Steps

1. Sift besan. In a bowl, mix water, citric acid, sugar (adjusted for sweetness), and salt until dissolved.
2. Add besan, turmeric, asafoetida, and oil. Whisk in one direction for 5 min until fluffy. (Add the gram flour to the water little by little and whisk with a whisk to ensure there are no lumps. The batter should be neither too thick nor too thin)
3. Heat water in a steamer. Grease a plate with oil.Add Eno to the batter, sprinkle 1 tsp water, and whisk for 30 sec.
4. Pour batter into the plate. Steam covered for 15–17 min. Check with a toothpick.
5. Cool, cut into squares. For tempering, heat oil, add mustard seeds, curry leaves, green chilies, and sesame seeds.
6. Add water and sugar (adjusted for sweetness). Boil until sugar dissolves. Pour over dhokla. Garnish with coriander.
7. Serve with green chutney and sweet tamarind chutney.