Instant Khaman

Ingredients

• 1 cup Gram Flour (sifted)
• 1 tsp Salt
• 1 tsp Granulated Sugar
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Plain Curd (or buttermilk)
• 1 tsp Ginger Paste
• 0.25 tsp Turmeric Powder
• 3/4 cup Water
• 1 tbsp Neutral Oil (for batter (e.g., sunflower or canola))
• 1 tsp Fruit Salt (Eno) or Baking Soda (adds instant rise)
• 2 tbsp Oil (for tempering)
• 1 tsp Mustard Seeds
• 12 pieces Curry Leaves
• 1 pinch Asafoetida
• 2 pieces Green Chilies (slit lengthwise)
• 2 tbsp Coconut Water (optional, can replace with plain water)
• 2 tbsp Fresh Coriander Leaves (chopped for garnish)

Instructions

1. Prepare Dry Mix

   In a mixing bowl combine gram flour, salt, and sugar. Stir to distribute evenly.

   Time: PT5M

2. Add Wet Ingredients

   Add lemon juice, curd, ginger paste, turmeric powder, and water to the dry mix. Whisk until a smooth batter forms; it will be thick.

   Time: PT5M

3. Prepare Soda‑Oil Mixture

   In a small cup, mix the fruit salt (or baking soda) with 1 tbsp neutral oil. Set aside.

   Time: PT1M

4. Incorporate Soda Mixture

   Just before steaming, pour the oil‑soda mixture into the batter and gently fold with a spatula. Do NOT over‑whisk; the batter should stay fluffy.

   Time: PT1M

5. Prepare Steaming Setup

   Place a steamer rack or trivet inside the pressure cooker, add about 2 cups of water (or coconut water for extra flavor), and bring to a gentle boil.

   Time: PT3M

   Temperature: 100°C

6. Steam the Dhokla

   Grease a shallow heat‑proof dish with a few drops of oil, pour the batter in, cover the cooker without the whistle, and steam for 12‑15 minutes on medium heat.

   Time: PT15M

   Temperature: 100°C

7. Prepare Tempering

   While the dhokla steams, heat 2 tbsp oil in a small pan. Add mustard seeds; when they pop, add curry leaves, asafoetida, and slit green chilies. Fry for a few seconds.

   Time: PT3M

   Temperature: 180°C

8. Finish and Garnish

   When the dhokla is cooked, remove from heat, let it rest 2 minutes, then drizzle the hot tempering evenly over the surface. Sprinkle chopped coriander and serve at room temperature.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

5 g

Carbohydrates

15 g

Fat

4 g

Fiber

2 g