Gujarat, one of the beautiful state famous for its varied rich culture. A rich city which has given man great personalities to the world. The world famous Statue Of Unity is located at Gujarat. One side the state is famous for rich culture and on the other hand state has seen many great personalities. From a businessman to politician Gujarat has always been a model.
Apart from this the state is also famous for food item, Dhokla.
Khaman Dhokla is a savoury sponge dish that is native to the Indian state of Gujarat and parts of adjacent states, and is popular throughout the country. It is made with a fermented batter that is steamed to a cake-like consistency. The batter consists of a mixture of rice with the pulse Bengal Gram, but has several variants with the gram replaced by chickpeas, pigeon peas, or urad beans.
These savoury chickpea cakes are garnished with a tempering of mustard seeds, curry leaves, sesame seeds and green chilis.
The primary ingredient in Instant Khaman is gram flour. Khaman is also called as Besan Dhokla or Yellow Dhokla due to its yellow colour from gram flour.
Traditionally Khaman is steamed in a stovetop pressure cooker without the whistle or in a stovetop steamer.
Prepare Khaman Batter and Steam
1.Mix in all of the ingredients, except the Eno fruit salt – gram flour, semolina, turmeric, salt, sugar, green chili, ginger, lime juice, oil and water. Stir to combine well and let the batter sit for 15 minutes.
2.While the batter is resting, boil 2 cups water in the pressure cooker on sauté mode. Also, grease the steel bowl in which you will make the khaman with oil.
3.After 15 minutes, add Eno to the batter and stir it gently in one direction. The batter will become frothy and increase in volume. Do not over stir.
4.Quickly transfer the batter to the greased steel container and place the container on a trivet. It is important to start cooking quickly after adding Eno to get soft and fluffy khaman.
5.Then place the trivet along with the pan in the instant pot. Set to steam mode for 15 minutes in venting mode.
Steaming Khaman
1.After the cooking time is done, let the khaman sit for 5 minutes. Then open the lid of the instant pot and take out the khaman container using tongs.
2.Let it cool for 5 more minutes, so it is easy to remove. Insert a knife or toothpick to check it is cooked. The knife should come out almost clean. If not, you will need to steam for 2-3 more minutes.
3.Run a knife around the edges of the khaman. Place a plate on top of the Khaman container and turn it upside down.
Prepare Tempering
1.While the Khaman is steaming in the instant pot, heart oil in a pan on stovetop on high heat
2.Then add the mustard seeds and let them sizzle. Now add the curry leaves and slit green chili’s. Let them sauté for about 30 seconds. Add the sesame seeds and turn off heat.
3.Now add water, sugar, salt and stir well.
4.Cut the Khaman into small pieces. Spread the tempering over it.
5.Garnish with chopped cilantro and serve with green mint chutney.