Khaman Dhokla Recipe

Khaman Dhokla

Dhokla is a Vegetarian dish that is found mainly in the India state of Gujarat and parts of adjacent states. It is made with a fermented batter derived from rice and split chickpeas. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. Dhokla is very similar to Khaman, however Dhokla is made of batter derived from rice gram and is white in color, whereas Khaman is typically made from Chickpeas gram and looks yellow in color. Khaman has become widely popular outside Gujarat but is misunderstood or incorrectly known as Dhokla.

Let's Start Cooking!

Collect all the ingredients listed below!

Ingredients

For Batter:

• 1 Cup Gram Flour (Besan/Chickpea Flour)
• 1 & 1/2 teaspoons Lemon juice
• 1 teaspoon Eno Fruit salt
• 1 teaspoon crushed Green Chili - ginger
• 3/4 cup water
• 1/4 cup Curd
• 1 teaspoon oil (for greasing)
• 1/2 teaspoon salt as per your taste.

For Tempering:

• 2 teaspoons oil
• 10-15 Curry Leaves
• 1/2 teaspoon Mustard seeds
• 1 teaspoon sugar
• 1 teaspoon sesame Seeds
• 2 teaspoons chopped coriander leaves
• 3 green chilies (cut it into halves)
• 2 tablespoons grated fresh coconut
• 1 pinch Asafetida (hing)
• 1/3 cup water

Method

For Batter & Khaman Dhokla :

• Take all ingredients to prepare batter. Pour approx. 2-3 cups water in steamer at bottom and heat it over medium flame. Make sure that steamer is at least 4-5 minutes heated before placing the plates (filled with batter) in it. Grease 2 small plates using 1 teaspoon oil.
• Take besan flour, semolina, lemon juice, ginger paste, green chilli, 3/4 cup water, curd & salt in a bowl. Mix them to become smooth batter. Make sure that there are no lumps.
• Add Eno in batter & stir in one direction for approx. 1 minute. You will notice its size would increase to almost double.
• Now, pour batter immediately into each greased plate and fill it upto 1/2 inch thickness.
• Place plates in steamer & steam for 10-12 minutes over medium flame.
• After 10-12 minutes, insert a knife or toothpick into dhokla and check if it comes out clean. If it does, then it is ready otherwise cook 2-3 minutes more.
• Takeout plates from steamer and let them cool for few minutes. Cut dhokla into small squares using knife.

For Tempering:

• Heat 2 tablespoons oil in a small pan or tempering pan. Add mustard seeds and asafetida. When seeds being to crackle, add cumin seeds, sesame seeds, curry leaves & green chilli, sauté them for few seconds.
• Add 1/3 cup water & sugar & bring it to boil, let it cook for a minute over high flame. Tempering is ready, pour it over dhoklas & spread in dhokla.
• Garnish with chopped coriander leaves and granted coconut & serve with GREEN CHUTNEY.

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