Ingredients
Khaman:
- 1 cup besan
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon turmeric
- 2 teaspoons lime or lemon juice
- 2 teaspoons oil
- 1 green chili, minced, to taste
- ½ teaspoon ginger paste
- ¾ cup water
- 1 teaspoon eno fruit salt
Tempering:
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- Pinch of hing (I use this gluten-free brand)
- 10 small curry leaves
- 2–4 chillies, sliced
- 1 teaspoon sesame seeds
- ¼ cup water
- 1 teaspoon sugar
- ¼ teaspoon salt
- Cilantro, garnish
Instructions
To make the khaman:
- Mix all of the ingredients listed under batter except for the eno fruit salt.
- Prepare the instant pot by adding 2 cups of water to the inner steel pot. Place a tall trivet in the pot.
- Add the eno fruit salt to the batter and mix well, the batter should look a bit bubbly and frothy.
- Immediately pour the batter into a greased pan (I prefer to use my 7-inch cheesecake pan with a removable bottom for easy removal).
- Place the pan on top of the trivet.
- Secure the lid, close the pressure valve and cook for 15 minutes at high pressure (I use the “pressure cook” button on my ultra model but “manual” mode on a duo should work too).
- Naturally release pressure for 10 minutes.
- Cut the dhokla into either squares/diamonds and slowly pour the tempering on top of the dhokla.
- Garnish with cilantro and serve.
To prepare the tempering:
- To prepare the tempering, heat oil in a pan over medium heat. Add the mustard seeds and hing.
- Once the seeds begin to splutter, add the curry leaves, green chilies and sesame seeds, stir and once the sesame seeds start to turn golden, add water, sugar, salt.
- Slowly pour this on top of the khaman – wait a minute and you’ll see it absorb.
- Garnish with cilantro and serve.
Notes
- If you only have a 6-inch cheesecake pan, you can use that too with the same cook time – it’ll just result in a really tall dhokla, which isn’t a bad thing 😉
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