Tips and tricks for making the softest,spongiest khaman dhokla.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
For mixing the dough, start with little less than 3/4 cup. I added a little more after 20 minutes as the batter will thicken slightly.I used 3/4 cup. You want pouring consistency.Quality of the Besan and sooji may require more or less. I steamed for 15 minutes and checked with toothpick and steamed for 2 more minutes. Start checking after 15 minutes. Water in the tarka/Vaghar is a MUST for soft dhoklas. I used a little less than 150 ml.If consuming right away, use a little less water, if serving cold, use about 140 ml water, as it will absorb the water. If you dont have citric acid try replacing it with 1 tbsp plus 1 tsp of lemon juice, though citric acid gives better results.