• Fresh Besan (optional): If making fresh besan, mill your channa dal in your grain mill.

Steaming Khaman

• Make the Batter : Before your start mixing the ingredients, pour hot water in the steamer or Insant Pot. Mix besan, sooji, ginger, chilies, turmeric, sugar, salt, lemon juice, oil, and water into a smooth batter.The batter should be the consistency of a pancake batter.
• Add Leavening : Add Eno fruit salt or baking soda right before steaming and mix gently until you see bubbles. Don't overmix it, just until you have incorporated it into the batter.
• Grease Pan & Pour Batter : Grease the steaming container and pour the batter evenly.
• Steam Dhokla : Once the steamer or the water in the Instant Pot is heated, place a trivet followed by the pan. Close the lid, seal the vent and pressure cook on normal for 15 minutes until a knife inserted comes out clean.
• Cool the Khaman : Remove the Khaman and let it cool for 10 minutes. For a moist Khaman, sprinkle ¼ cup of water on Khaman.
• Temper the Khaman : Heat oil, add mustard seeds, urad dal, curry leaves, and chilies for tempering. Pour tempering over dhokla, and garnish with chopped cilantro and grated coconut.
• Serve : Cut dhokla into pieces and serve warm or at room temperature.

Microwaving Khaman Dhokla

• Place individual container in the microwave.
• Set cook time to 8 minutes at power level 6

Baking Khaman Dhokla in a large tray

• Preheat oven to 425 degrees F / 220ºcelcius.
• Place container in over and bake for 15 minutes.
• Run a toothpick test to make sure it comes clean before tempering