How to steam Khaman Dhokla?
I used an electrical steamer but here are other ways you can steam the Khaman:
- Steaming in a pan/pot
Place a small steaming platform/trivet in a large cook-pot that has a lid and also enough room to hold a round pan/cake mould. Pour enough water to cover the legs of the trivet and bring it to a boil.Place the mould/pan with batter in the cook-pot as soon you mix in the baking soda. Cover with the lid (preferably with a tiny hole in it to let out excess steam).Steam for up to 15 minutes on medium-high heat. The closer the pan to the boiling water, the faster the steaming.
- Steaming in an Instant Pot
Pour enough water in the steel insert of the IP. Place an iron tripod/trivet and set to sauté function. Bring the water to a simmer.Carefully place the pan with the khaman batter on the trivet but do not cover the pan with a lid.Cover and IP with its lid and keep the vent position to steam release. Hit the steam button and steam on high pressure for up to 15 minutes.Keep a track of the time using a timer to prevent the IP from steaming even after the time is elapsed. Let the pressure release until the valve falls down. Then open the lid carefully and serve.
3) Steaming in a pressure cooker
Place the tripod/trivet in a pressure cooker. Add enough water to cover the leg of the tripod. Bring the water to a boil. Carefully place the pan with batter with the help of tongs on to the trivet. Remove the whistle (weight) from the lid and seal the lid tightly. Steam for up to 15 minutes on medium to medium-high heat.Once it’s done, remove the side an carefully take out the pan/mould with the help of tongs.
Let me know if you try this easy Khaman Dhokla recipe and I would love to see what you paired it up with. Tag @beextravegant on Instagram.
Try other breakfast/snack items from the blog:
Paniyaram recipe- shallow fried, spiced rice and lentil ballsVegan Yoghurt Toast – SpicyTofu masala sandwichBaked Aloo Tikki – Crispy and Healthy
