Poojies

Khaman Dhokla

Khaman Dhokla is the most popular among gujarati snacks. A gujarati meal is incomplete without Khaman dhokla.

Ingredients

1 packet khaman dhokla mix ( i tried different brands... gits seems to get the best results)
1 tsp sesame seeds (til) (optional)
1 tsp grated coconut (frozen packets work well)
1 tsp mustard seeds
2-3 tbsp oil for tempering
2 pinch asefotida (hing)
2 green chillies slit
1 tsp sugar
1 tsp eno (fruit salt) (optional for rising the batter)
Important: To get the best results follow the steps in the order mentioned below. I noticed that mixing the batter should be the last step to obtain perfectly fluffy and soft dhoklas

Directions

Grease a thali with oil and keep aside
In a vessel (wide enough to hold the thali) add a small stand to uphold the thali . Add 2 cups of water and turn on the heat. ( feel free to use any method you are comfortable to steam the dhokla)
In a bowl empty the dhokla mix, add a cup of water, 1 tblsp oil and stir gently in clockwise direction. Do not stir vigorously, it will not rise properly. If the batter looks flat and there are no bubbles add 1tsp eno and stir.
Pour the batter into the greased thali immediately
Carefully place the thali into the vessel. Cover and steam for 12 mins.
Keep checking to drain the steam collected on the cover.
Remove the steamed dhokla from the vessel and keep aside to cool for 5 mins.
In a pan add 2-3 tbsp oil and add the mustard seeds, sesame seeds, asefotida and the slit green chillies.
When the mustard seeds begin to pop add 3 tsp of water and 1tsp of sugar.
Heat for 30 seconds until the sugar is well incorporated. (the water helps to keep the dhokla moist)
Run a knife around the corner of the thali to loosen and remove the dhokla on to a plate cut it into 1 inch square.
Sprinkle the oil mixture over the dhokla and garnish with chopped coriander leaves and defrosted coconut.