Step 1

In a large bowl add besan, sooji, hing, salt, and sugar. You can store this mix in an airtight container and when ready mix in the ingredients mentioned under - "wet ingredients".

Step 2

De-seed green chilies. Using a motor pestle pound chilies and ginger to a fine paste. Add oil, citric acid, green chili + ginger paste, and salt. Add water and mix until well blended. PROTIP - Beat the dhokla batter a couple of times to incorporate air into it. This will result in a fluffy and light dhokla. This has to be done before adding eno.

Step 3

Time to instantly ferment the batter by adding eno. Stir in eno and whisk until it is well blended. Wisk the batter in one direction - either clockwise or anti-clockwise. The batter will become frothy, and double in size. PROTIP- Do not whisk after the batter has become frothy. The batter at this point should be of thick flowing consistency.

Step 4

Fill a large pan with water and place a trivet at the base. Instantly transfer the batter to a greased container. Place this container over the trivet.

Step 5

Cover it with a lid and steam khaman for about 15- 20 minutes.

Step 6

When the cooking time is up, carefully remove the khaman container from the steamer and set it on the counter.

Step 7

Insert a toothpick to check if khaman is properly cooked. It should come out clean. Allow it to cool for 10 minutes. Insert a knife around the edges to loosen up Khaman. Flip it over onto a plate.

Step 8

Perfectly steamed Khaman is ready for tempering. Using a sharp knife cut khaman into pieces. Don't press the knife down rather cut it the way we cut a cake. Holding a knife insert the pointy side of the knife first in the Khaman, lift it a little and again cut gently, keep repeating till all the pieces are cut. This way you will get perfect fluffy pieces.

Step 9

Pour batter in a greased microwave bowl. Cook for 3-4 minutes (depending on the microwave, cooking times may vary). Carefully remove the dhokla from the bowl. Check for doneness - Insert a toothpick, if the toothpick comes out with some batter, return it to the microwave and cook for another 30 seconds.

Step 10

Allow it to cool. Cut into squares and prepare the tempering.

Step 11

In a pan heat oil, add green chilies and let it crackle on a low flame. Add curry leaves and when they are crisp, add sugar, and water. Mix to combine.

Step 12

Pour this hot mixture over steamed khaman. Enjoy this delicious and nutritious Gujarati snack with the chutney of your choice.