Khaman Dhokla
6 Quart / 8 Quart. For best results, we recommend using the Mealthy Multipot.
⏱️ Prep: 25 min🍳 Cook: 26 min
Ingredients
| 1 1/2 cups | 360 ml | chickpea flour |
| 4 1/2 teaspoons | 23 ml | semolina flour |
| 3/4 teaspoon | 3.8 ml | grated fresh ginger |
| 2 1/4 teaspoons | 11 ml | white sugar |
| 1 1/2 teaspoons | 7.5 ml | salt, or to taste |
| 3/4 teaspoon | 3.8 ml | citric acid |
| 1/4 teaspoon | 1.3 ml | turmeric powder, or more to taste |
| 1/4 teaspoon | 1.3 ml | asafoetida powder, or more to taste |
| 1 cup | 240 ml | water |
| 4 1/2 teaspoons | 23 ml | canola oil |
| 2 1/4 teaspoons | 11 ml | Eno fruit salt |
| 4 1/2 teaspoons | 23 ml | canola oil (for tadka) |
| 1 1/2 teaspoons | 7.5 ml | mustard seeds |
| 1 1/2 teaspoons | 7.5 ml | sesame seeds |
| 3 | green chile peppers, halved, or to taste (optional) | |
| 9 | curry leaves | |
| 1 1/2 cups | 360 ml | water (for tadka) |
| 3 tablespoons | 45 ml | chopped fresh cilantro leaves |
| 4 1/2 teaspoons | 23 ml | white sugar (for tadka) |
Instructions
- Combine chickpea flour, semolina flour, grated ginger, 2 1/4 teaspoons sugar, salt, citric acid, turmeric powder, and asafoetida in a bowl. Add 1 cup water and mix well using a whisk until batter is lump-free.
- Grease a 7-inch stainless steel bowl with 4 1/2 teaspoons oil.
- Pour 2 cups water into inner steel pot of pressure cooker.
- Set pressure cooker to Saute mode on High until the water is boiling, about 5 minutes.
- Add fruit salt to batter and whisk until batter rises and gets fluffy; immediately pour into the greased bowl. It is important that once fruit salt is added, the steaming process should start immediately to get soft and spongy khaman dhokla.
- Place bowl with batter on trivet and carefully place the trivet and bowl inside the pressure cooker. Press Cancel.
- Lock Pressure Cooker lid into place and set steam vent to sealing. Set pressure cooker to steam (Manual) and steam for 20 minutes. Set steam vent handle to Venting to quick-release pressure. Press Cancel.
- Heat 4 1/2 teaspoons oil in a small pan over medium heat; add mustard seeds and cook until they begin to pop, about 1 minute. Add sesame seeds and cook until sesame seeds are golden, 1 to 2 minutes. Stir green chiles and curry leaves into seed mixture. Carefully add 1 1/2 cups water, cilantro, and 4 1/2 teaspoons sugar and bring tadka to a boil. Remove pan from heat.
- Let steamed khaman dhokla sit in the pressure cooker for 2 minutes and then carefully take out the bowl. Rest for 5 minutes and you will see the edges pulling away from the side of the pan. Carefully run a knife around the edges of the pan and flip it onto a plate. Cut into squares.
- Pour tadka over each square using a spoon and distribute uniformly.
Mealthy Tip: The cilantro chutney from this recipe would be a great accompaniment to the khaman.