Soft And Spicy Khaman DhoklaVeg

1

In a large bowl, add: Water ,Citric acid ,Sugar ,Salt and Groundnut oil

2

Whisk for 2–3 minutes until sugar and citric acid dissolve completely

3

Sieve in gram flour (besan) and whisk for 3–4 minutes until smooth and lump-free. Cover and let the batter rest for 10 minutes.

4

Meanwhile, heat a steamer on high flame. Grease a steaming tray or plate with oil and keep it ready.

5

After resting, add baking soda mixed with 1 tbsp water. Whisk well for 2–3 minutes until the batter becomes light and fluffy.

6

Immediately transfer the batter into the greased tray and tap gently.

7

Place the tray in the steamer, cover, and steam for 20–25 minutes or until a knife inserted comes out clean.

8

Remove and let it cool to room temperature.

9

Heat oil in a pan and add: Mustard seeds, Green chilies, Curry leaves and Asafoetida

10

Add water, sugar, and salt. Boil for 2–3 minutes, then switch off the flame.

11

Demold the cooled khaman by flipping onto a plate. Cut into square pieces.

12

Pour the prepared tempering evenly over the khaman.

13

Garnish with chopped coriander and grated coconut. Serve with thick green chutney.