Khaman Dhokla
Preparation:
Grease a steamer pan with 1 tsp oil.
Making Batter:
1. Take 1.5 cups gram flour (120 grams besan) in a mixing bowl or pan.
2. The add the following ingredients:
2 to 3 pinches of turmeric powder
A pinch of asafetida (skip to make a gluten-free version)
1.5 tbsp lemon or lime juice
Sugar and salt (1/2 tsp each)
3. Add water as needed and 1 tbsp oil to make a thick yet smooth flowing batter. Stir well to combine.
4. Stir with a whisk to create a smooth, thick batter without any lumps.
5. Next bring 2 to 2.5 cups of water to a boil in a steamer pan or electric cooker or pressure cooker.
6. Next add 2 teaspoons Eno or fruit salt. 2 teaspoons of Eno makes the khaman soft and fluffy.
7. If using baking soda as your leavening agent add ½ teaspoon to ¾ teaspoon.
8. Stir the Eno with the batter briskly and quickly.
9. Pour the prepared batter into the greased pan.
Steaming Dhokla:
Place the pan in a steamer or electric rice cooker or pressure cooker. The water should already be boiling or hot when you place the pan with the khaman batter. When using a pressure cooker, remove the vent weight/whistle from the lid and cover the cooker tightly with its lid.
Steam for 15 to 20 minutes in an electric rice cooker. If using a pan or pressure cooker or Instant Pot, steam for 12 to 15 minutes on a medium to medium-high heat. In the below photo the khaman is cooked for 17 minutes using an electric rice cooker.