Spongy, savory, and with a hint of sweetness, Gujarati nylon khaman dhokla makes for a perfect breakfast or snack. Get this failproof recipe to make this instant dhokla in your Instant Pot.
Add gram flour, semolina, sugar, turmeric powder, citric acid crystals, green chili, ginger, oil, salt and water in a mixing bowl. Use a whisk to combine them into a lump-free batter.
Steaming
Add 2 cups of water in the Instant Pot and click on the Saute function and set it to the ‘More’ mode. Once the water comes to a boil, hit warm/cancel.
Add the Eno fruit salt to the batter and mix it in till it gets incorporated into the batter. Do not over mix.
Transfer the batter into the springform pan.
Place the trivet in the steel inner pot along with the springform pan. Cover the Instant Pot with the lid and set the valve to the venting position.
Select the ‘Steam’ function and adjust the pressure to high. Set an external timer to 20 minutes. [Note: When the steam valve is in the venting position, the Instant Pot timer will not work]
Once the external timer indicates the time is up, hit the cancel button in the Instant Pot.
Wait for 5 minutes and then open the lid.
Insert a toothpick right in the center of the khaman. If it doesn't come out clean, steam the khaman for an additional 3-4 minutes till it is thoroughly cooked.
Remove the pan carefully using tongs. If using a springform pan, unhinge the clasp and remove the sides.
If you are not using a springform pan, run over the edges of the pan with a sharp knife and invert the khaman over a plate. Lift the pan off the khaman.
If you prefer a smoother surface on top, invert the Khaman once more. Place a plate on top of the khaman and carefully hold both plates together. Flip the bottom plate to the top.
Remove the plate and cut the khaman into diamond or square shapes.
Tempering process
Add oil to a small pan and set it on medium heat.
Once the oil is hot, add mustard and cumin seeds and when they start to crackle, add asafoetida, green chilies, sesame seeds, and curry leaves.
When the sesame starts to brown in about 10-15 seconds, take the pan off the heat.
Add water and sugar into the pan and mix well.
Pour this tempering mixture evenly over the khaman using a spoon.
Give the khaman about 5 minutes to soak up all the water and soften up.
Garnish with grated coconut and finely chopped cilantro.
Serve warm with green chutney.
Notes
Substitutions/variations
Eno substitute - If you don't have Eno fruit salt, substitute it with 1/2 teaspoon citric acid + 1/2 teaspoon baking soda. However, I personally prefer using Eno as it imparts a better taste and fluffier texture to the dish.
Citric acid substitute - The recipe calls for 1/2 teaspoon of citric acid, and it can be substituted with 2 tablespoons of lemon or lime juice.
Expert Tips
Gram flour is not the same as chickpea flour: Avoid using chickpea flour; it's not the same as gram flour. Gram flour is derived from split black chickpeas (chana dal), whereas chickpea flour is made from garbanzo beans (or safed chana). To understand these pulses better, check out this article - Pulses 101. I recommend sticking to gram flour for the authentic recipe.
Add Eno fruit salt just before steaming: Always remember to add Eno fruit salt just before steaming. Immediate steaming is crucial for proper batter rising.
Use a fresh batch of Eno: The main ingredient that makes the Khaman soft and spongy is fruit salt. Don't use it if it is too old. Ideally, when you add fruit salt, the batter should become light and airy. This indicates that the fruit salt has done its magic. If that doesn't happen, use a new batch of fruit salt.
Check for doneness: Insert a toothpick into the center of the Khaman. If it doesn't come out clean, steam it for an additional 3-4 minutes until thoroughly cooked.
Beware of expired gram flour: If your Khaman has an odd aftertaste, it may be due to expired gram flour. Use a fresh batch next time.
Covered vs. uncovered cooking: I recommend making Khaman uncovered since the batter rises as it cooks. If you prefer covering, use a deeper bowl to avoid it sticking to the foil or lid.
Steam valve position: The steam valve needs to be set to venting to replicate the steaming function involved in traditionally making khamans. If you set the valve to sealing, the khaman ends up a tad bit denser.
Generous water in tempering: Add 1/2 cup of water in the tempering, even though it might seem excessive. This water helps achieve the soft, spongy, and melt-in-the-mouth texture characteristic of nylon Khaman. And don't worry; the khaman will soak up all the water in a few minutes. Just make sure to distribute that tempering evenly, and don't miss the edges!