In a big bowl add the curds and water. Whisk and make a smooth paste. This is your buttermilk.
Add the semolina and the chickpea flour to the make smooth batter.
Set the batter aside to ferment and rise and let it stand for at least 4-5 hours.
To Bake the Khaman Dhokla:
Preheat the oven to 180C. Grease the mould I used a 6-inch square pan.
In a mixer grinder add the blanched spinach, bean sprouts, garlic, chilli pieces, ginger paste and grind all the ingredients.
If the mixer cannot manage it add a spoon or 2 of the khaman batter to make a smooth paste.
Add the ground paste to the batter, turmeric, salt and 1 tablespoon oil.Mix well to make a batter. Check the seasoning and adjust.
Add fruit salt to the batter and mix well. The batter rise and become frothy.
Pour the batter into the greased mould. Place in the oven and bake at 180 C .You need to bake for 60 minute or until a skewer inserted comes out clean.
Get the baked khaman dhokla let it cool the dhokla for 10 minutes in the mould then remove it. Let it cool on the wire rack.
Cut the dhokla into pieces and transfer them back in the mould and add cooled sugar syrup.
Make a tempering:
Heat oil in the a pan fry the green chillies carefully. They will pop and splutter.Transfer to a plate.
Splutter the mustard seeds , switch off the flame add the asafortida and sesame seeds.
Pour over the cut Khaman dhokla pieces.
Video
Notes
MSK pro-tips to make Khaman Dhokla:
Use good quality gram flour or chickpea flour in India it is called besan.
The leavening agent like baking powder, soda or fruit salt needs to be added just before baking. Mix well however not to overmix.
I prefer to use fruit salt over baking powder or soda.
Excess soda or baking powder makes the khaman bitter at times it leaves reddish patches on the khaman these are not appetizing.
Grease the mould well and let the Khaman Dhokla cool before unmoulding it and cutting it.
If have not time to ferment the batter you can make an instant khaman. Add 1-½ tablespoons juice or ⅓ to ½ teaspoon citric acid crystals for a fluffy batter.