Preparing khamandhokla batter:
1. grease a steamer pan with 1/4 to 1/2 tsp oil.
2. take 1.5 cups besan or gram flour in a mixing bowl or pan.
3. add 2 to 3 pinches of turmeric powder, a generous pinch of asafoetida, 1 tsp lime juice and 3 tsp ginger-green chilies paste and salt.
4. add 1 cup water or as required to make thick yet flowing water.
5. stir and then add 1 tbsp rava or sooji.
6. stir to a smooth thick batter without any lumps.
7. the batter should be thick yet flowing. a quick tip is that if the batter become thin, then add 1 to 2 tbsp more sooji or rava or besan.
8. also bring to a boil 2 to 3 cups of water in a steamer pan or electric cooker or pressure cooker.
9. the amount of water to be added depends on the size of the steamer or pressure cooker.
10. then add 2 tsp eno or fruit salt.
11. stir briskly and quickly. the fruit salt should be mixed evenly with the batter. or else you get uneven texture in the dhokla.
12. the batter would froth and become bubbly, so you have to be quick.
13. pour the batter in the greased pan.
14. here’s the dhokla batter ready to be steamed.
Steaming method for khamandhokla:
1. 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 dhokla batter. when using pressure cooker, remove the vent weight/whistle from the lid and cover the cooker tightly with its lid.
2. steam for 15 to 20 minutes in an electric cooker. if using a pan or pressure cooker, steam for 12 to 15 minutes on a medium to high flame. here the khaman is ready after 17 minutes.
3. to check the doneness, insert a toothpick and if it comes out clean, the dhokla is done. if the toothpick has the batter on it, then you need to steam for some more time.
4. when the khaman become warm, with a butter knife gently slid along the edges. keep a plate or tray on top of the pan.
5. invert the pan.
6. if greased well, the khaman will easily get inverted on the plate.
7. slice the khaman and keep aside.
Tempering for khamandhokla:
1. in a small pan, heat 2 tbsp oil.
2. add 1 tsp mustard seeds and allow them to crackle.
3. when the mustard seeds are crackling, add the 1 tsp cumin seeds (optional), 8 to 10 curry leaves and 1/2 to 1 tsp chopped green chili (optional).
4. stir and then add 2 tsp sesame seeds.
5. fry till the sesame seeds change color. don’t brown them.
6. then add 1/3 cup water. be careful while adding water as the mixture sizzles.
7. add 2 tsp sugar.
8. stir and allow the tempering mixture to come to a boil.
9. then pour this tempering mixture evenly on the khamandhokla.
10. garnish with 2 tbsp chopped coriander seeds and 2 tbsp grated coconut.