Name: Gujarati Dish Khamen Dhokla recipe by Sonal Tiwari at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Ingredients: Besan 1 cup; Lemon juice 1 tbsp; Haldi 1 pinch; Namak for taste; Water 2 cup (water 1 cup for batter and 1 cup for sugar syrup); Hari mirch 3; Sugar 3 tsp; Kadi patta 5-6 leaves; Rai 1 tsp; Baking Soda 1 pinch; Baking Powder 1 Tsp

Ingredients Serving: 6

Besan 1 cup
Lemon juice 1 tbsp
Haldi 1 pinch
Namak for taste
Water 2 cup (water 1 cup for batter and 1 cup for sugar syrup)
Hari mirch 3
Sugar 3 tsp
Kadi patta 5-6 leaves
Rai 1 tsp
Baking Soda 1 pinch
Baking Powder 1 Tsp

Instructions

Take gram flour, lemon juice and salt in a bowl. Mix them properly into a smooth batter. Make sure that there are no lumps. And let rest for 30 min. After 30 min then mix baking soda and baking powder.
Now, pour batter immediately into each greased plate and fill it upto 1/2-inch thickness.
Place plates in steamer and steam for 15 minutes over medium flame.
After 10-12 minutes, insert a knife or toothpick into dhokla and check if it comes out clean. If it does, then it is ready otherwise cook 2-3 minutes more. Takeout plates from steamer and let them cool for few minutes. Cut fluffy khaman dhokla into small squares using knife.
Heat 2 tablespoons oil in a small pan or tempering pan. Add mustard seeds and When seeds begin to crackle, add curry leaves and green chillies, saute them for few seconds.
Add 1/3 cup water and sugar and bring it to boil; let it cook for a minute over high flame. Tempering is ready, pour it over dhoklas and toss gently until each dhokla is coated well with tempering.
Garnish with chopped coriander leaves

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