Khaman Dhokla is a delectable and spongy snack that originates from the western part of India. It's made from chickpea flour and has a light, airy texture with a mildly tangy and slightly sweet flavor. The dish is often steamed, resulting in its distinctive softness, and is typically garnished with a tempering of mustard seeds, curry leaves, and green chilies, which adds a delightful crunch and a hint of spiciness.

1. 1 cup Chickpea Flour (Besan)
2. 2 tablespoon cooking oil
3. water 2 tbsp initially and then 1/2 cup later in the process
4. 1 teaspoon citric acid
5. 3/4 teaspoon baking soda
6. Salt as per taste
7. 1/4 teaspoon hing know as Asafoetida
8. 1/4 teaspoon turmeric powder
9. 3 teaspoon sugar
10. 1 inch piece of ginger peeled

Making the Dhokla Batter

1. Add 2 tablespoon cooking oil to the blender.
2. Next add 3 teaspoon sugar to the blender.
3. Next add 1/4 teaspoon hing powder also know as Asafoetida to the blender.
4. Next add 1/4 teaspoon turmeric powder.
5. Next add 1 teaspoon citric acid to the blender.
6. Next add 1 teaspoon citric acid to the blender.
7. Chop 1.5 inch of ginger into pieces and add it to the blender
8. Chop 1 whole or 1/2 green chile (depending on the spice tolerance) into pieces and add to the blender
9. Blend all the ingredients in a blender.
10. Add 1 cup chickpea flour (besan) in a mix. Do use gram flour which has a fine texture.
11. Run the blender once again to mix the chickpea batter with other ingredients
12. Next add 1/2 cup of water to the blender
13. Add 1/4 teaspoon salt
14. Run the blender once again to mix all the ingredients.
15. Rest the batter for 10 minutes.

Steaming the Dhokla

1. Pour 2.5 to 3.5 cups of water to a pot or a steamer. Place a steel rack or a ring or a long legged trivet. Cover and bring the water to a rolling boil. (I pour about 4 cups as I use a large pot)
2. Meanwhile grease a 8 inch pan or container with 1/2 to 1 teaspoon oil. I prefer using cooking spray. Grease the sides as well.
3. When the water in the steamer is ready. Add 3/4 teaspoon baking soda to the batter.
4. After adding the baking soda to the blender run the blender to mix the baking soda with the batter.
5. Immediately pour the chickpea batter to the greased pan. Even out the top with the whisk. Quickly place it in the steamer and cover it.
6. Steam it for 15 mins on a moderately high flame. It has to be steamed constantly for 15 mins.
7. Once done, a knife inserted in the center should come out clean. Turn off the stove and leave it covered in the pot for another 5 mins.

Tempering the Dhokla

1. Pour 2 tablespoon oil to a non stick pan and heat it. Add 1 tablespoon mustard seeds.
2. When they begin to crackle, add curry leaves and sliced green chilies.
3. Saute for awhile until the curry leaves turn crisp.
4. Add 1 teaspoon sugar and 1/8 teaspoon salt. Pour 3/4 cup of water. Bring it to a rolling boil and turn off.
5. Stir a few times to dissolve the sugar.
6. Cover this and leave it to cool down a bit.
7. Remove the dhokla pan from the steamer and cool it completely.
8. After it cools down, using a knife to loosen the sides if needed.
9. Keep a plate over the pan and invert the dhokla to the plate.
10. Ensure the dhokla has cooled completely before removing it. Cut to squares.
11. Spread the tempering mix all over the khaman dhokla. First pour half cup of the tempering water and wait for a while.
12. Then pour the rest. All of the water will be absorbed by the dhokla.

Final Product