Dhokla Khaman

🔥 Prep

• Measure out 200 g besan and place in a mixing bowl.
• Measure 1.5 tbsp lemon juice.
• Measure 1 tsp Eno fruit salt.
• Measure 1 tsp mustard seeds.
• Finely chop 2 green chillies.
• Measure 1 tsp sesame seeds.
• Measure 2 tbsp oil.
• Measure 1 tsp salt.
• Measure 180 ml water.

🔥 Cook

• 1. In the bowl, whisk together the besan, salt, lemon juice, and water until a smooth, lump‑free batter forms.
• 2. Let the batter rest for 5 minutes to allow the besan to hydrate.
• 3. Just before steaming, add the Eno fruit salt and whisk vigorously; the batter will become frothy and light.
• 4. Grease a thali or shallow plate with a little oil and pour the batter in, spreading it evenly to a thickness of about 1 cm.
• 5. Place the thali in a steamer (or a pressure cooker without the whistle) and steam over medium heat for 12‑15 minutes, or until a toothpick inserted in the centre comes out clean.
• 6. Remove the steamed dhokla, let it cool for 2‑3 minutes, then cut into diamond or square‑shaped pieces.
• 7. In a small tempering pan, heat the 2 tbsp oil over medium‑high heat until shimmering.
• 8. Add the mustard seeds and let them splutter for ≈30 seconds, then add the sesame seeds and chopped green chillies; sauté for another ≈30 seconds until fragrant.
• 9. Immediately pour the hot tempering over the cut dhokla pieces, ensuring they are well coated.
• 10. Optional: garnish with chopped fresh coriander and grated coconut before serving.

🔥 Serve

• Serve the dhokla warm, accompanied by green coriander chutney and sweet tamarind‑date chutney.
• Pair with a hot cup of masala chai or buttermilk (chaas) for a complete Gujarati snack experience.
• Garnish each serving with a sprinkle of extra sesame seeds and a few fresh coriander leaves for added texture and aroma.