Soft and Spongy Khaman Dhokla recipe at home in just 20 Mins

Add gram flour, sugar, salt, turmeric powder, chopped green chili, chopped ginger and citric acid to a large mixing bowl. Add 3/4 cups of water and whisk well to make a smooth and lump-free batter. Add more water if needed. Now, add oil and whisk again.

Cover the bowl with the lid, and keep the batter aside for 10 minutes.

Meanwhile, add 4 cups of water to a pressure cooker or steamer, let it come to a rolling boil.

When the water starts boiling, add the baking soda to the batter just before adding to the cooking container. Whisk briskly clockwise until batter is light, fluffy, and doubles in size. Dhokla batter is ready. Keep aside.

Grease the container. Pour the batter immediately into the greased container and spread evenly. Fill the container 3/8, as we do for cake baking.

Place it in a steamer or pressure cooker. Cover with the lid. Steam for 15 minutes. Insert a toothpick after 15 minutes; if it comes out clean, remove the dhokla from the pressure cooker. Once cooked, take out the container from the steamer and let it cool for a few minutes.

For the tempering, heat another pan with oil over moderate flame. Once the oil is sufficiently hot, add mustard seeds, curry leaves, sugar and vertically sliced green chilli.

Add 400ml of water to the pan and allow it to boil. After 2-3 boils, turn off the flame and add 1tbsp lemon juice. Pour this syrup on the Khaman Dhokla. Garnish with the tempering.

Tempering is ready. Pour the tempering over the prepared dhoklas and spread it evenly. Garnish with green coriander leaves and desiccated coconut. Serve warm or at room temperature with green/red chutney or ketchup.