This instant version of the famous Gujarati farsan (snack) can be served for breakfast, as a side dish or as a snack.
Prepare a steamer by placing a 9-inch cake rack -you can also use a steamer insert- in a large pot with a well fitting lid. Fill with about 2 inches of water, the water should not touch your steamer.
Cover and place on the stove over medium heat, allow to steam for at least four minutes while you prepare the batter. Prepare a 9-inch cake pan by brushing the bottom and sides with a little oil.
In a large bowl add gram flour, semolina, lemon juice, sugar, ginger, chili, salt, turmeric, and asafoetida(if using). Add the water and whip to combine adding more water if necessary. The consistency should be pourable, similar to pancake batter.
Add baking powder and baking soda and mix to combine. A chemical reaction will occur causing the mixture to thicken and become frothy. Pour into the prepared cake pan immediately. Place cake pan inside of the steamer and cover tightly with lid. Steam for 20 minutes.
After 20 minutes, remove cake pan from steamer and cut into square pieces. Top with Tempering and chopped Cilantro.
In a pan heat oil over medium-high heat, until it is moderately hot, the oil will start to shimmer. To the oil add mustard seeds and cover with a lid. The mustard seeds will burst after about 30 seconds. Briefly from heat.
Add curry leaves and green chilis. Swirl in hot oil for about 30 seconds.
Add water and sugar, bring to a boil and immediately remove from heat.
Vigorously whipping the batter prior to adding Baking Powder/Baking Soda incorporates air resulting in the best texture of the final product.
Khaman Dhokla can be served warm or at room temperature.