Instant Khaman Dhokla - Microwave

Sometimes my early days in Gujarat re-surface and so do my cravings for Gujarati snacks especially Khaman and Khandvi two of my absolute favourite items. My mom has been making the traditional style khaman for years and it is essentially her recipe that I have tweaked a little bit. I have also deviated from her way of steaming the dhoklas to making mine in the microwave to save the time and effort. Another under 30 minutes recipe which I am very proud of ..

Khaman Dhokla

Ingredients
For The Batter
1 Cup Besan aka Chana Dal Flour or Gram Flour
1 1/2 Tbsp Sooji  or Rava (Semolina)
1 tsp lime or lemon juice * (My mom sometimes uses citric acid crystals or nimbu ke phool)
3 tsp sugar
1 tsp ginger-green chilli pounded ( For best results pound them or grind them very coarsely)
salt to taste

1 1/2 tsp Eno Fruit Salt or  1/2 tsp Baking Soda

For the Tempering
1 Tbsp oil
1/2 tsp Mustard seeds ( rai / sarson)
1/2 tsp Sesame seeds (til)
2 Green Chillies , chopped
A pinch of asafoetida (hing)
A few curry leaves (optional)
1/3 Cup Water
2 tsp Sugar

For the Garnish
1 Tbsp chopped coriander (dhania)
1 Tbsp dry unsweeted coconut even freshly grated will do

Implements / Utensils
Mixing Bowl
Tempering Bowl
Microwave safe pie dish or
Traditional Steaming pot and plate

Method
1. Mix together all the ingredients for the batter except Eno or baking soda using enough 1 cup water to make a thick batter.

2. Add in Eno or soda, sprinkle a little water over Eno and mix well.

3. When the mixture rises, mix well and pour it into a greased microwaveable pie dish. I use the salad takeaway container and microwave on high for 2 to 3 mins. Let stand for one minute and then again microwave for 1 or 2 mins

Since each microwave is different, you will need to check the timing a little. Check for doneness using a toothpick till it comes out clean.

4. For the tempering, heat the oil in a small wok and add the mustard seeds, sesame seeeds, green chillies, curry leaves and asafoetida. When the mustard seeds crackle, slowly add 1/3 cup of water a tsp of sugar and pour this over the steamed dhoklas.

5. Cut into pieces and serve with green chutney.

Notes:
1. Traditional steamer would take 8 to 10 minutes