For the batter
To make combine the 11/2 cup water, 1 tsp salt, 1/4 tsp turmeric powder, 11/2 sugar and 1 tsp citric acid and mix well for 2 minutes.
Add rava, 11/2 cup gram flour. Beat it fast for 5 minutes. Add oil and beat well. Keep aside for 10 minutes. The batter should be smooth.
Then add 11/2 tsp eno and a bit of water to activate it. And beat it fast.
To steam dhokla in an instant pot, fill the inner pot with 2 glasses of water. Place a tall trivet in the inner pot. Arrange the pan with the batter on the trivet (I prefer using a medium/small-size round cake tin that will fit easily inside the instant pot).
Then pour the batter in a cake tin(round). And cook for 15 minutes.
For tempering
Heat oil in a small pan over medium heat. Add mustard seeds, once seeds crackle, add curry leaves, green chilies. Saute for few seconds and then add the white sugar. Mix nicely.
Pour water and stir to dissolve the sugar nicely. Once sugar is dissolved, turn off the heat.
Allow tempering to cool down a bit.
Before poke the dholak with the fork, add the tempering over the dholak then you can serve it immediately.
Tips for khaman dhokla
It is important to sift the gram flour for making dhokla.
Whisking the batter nicely ensures a soft and fluffy dhokla.
Do not mix the batter for too long after adding the fruit salt. It needs to be steamed immediately.
Before tempering the dhokla, make sure the dhokla and tempering are not piping hot. They should be warm to touch but not fuming.
Before pouring the tempering, poke the dholak with the fork. Then pour the tempering.
