Khaman Dhokla — Favourite Gujarati Snack Ever!

At times when I am just not in the mood to create something for my boutique, click photographs of nearby places or chilling out with my besties, I make sure that I enjoy learning cooking or experimenting with food in my own way.

So, after learning the easy-looking recipe of Khaman Dhokla, I decided to try it in the kitchen. A couple of attempts through and the result was extravagant. Everybody loved it – Maa, Papa, and my two lovely sisters too kept munching on Dhokla till late night. You too can try it:-

khaman dhokla

Khaman Dhokla | Image Resource : foodindiablog.com/2013/08/khaman-dhokla-recipe-kahamn-dhokla.html

Ingredients:
For the batter:
250 gms (1 and ½ cup) Bengal gram flour or Besan
½ cup curd or yoghurt
½ cup water
½ tsp. baking soda

For seasoning (to be mixed with batter):
1 tbsp. oil
Pinch of turmeric
1-2 green chillies
1 tsp. sugar
¼ tsp. citric acid or lemon juice
1 packet Eno
Salt to taste

For tampering:
Mustard seeds
Curry leaves
Grated coconut
Coriander leaves

Procedure:

  • Mix ½ cup curd with ½ cup of water
  • Add Besan to the mixture and keep stirring well without leaving any room for lumps. The batter should be of consistency of idli atta.
  • Slowly add little water and keep stirring before adding a pinch of baking soda. Let the batter ferment for an hour.
  • Use pressure cooker for steaming – pour water and place a plate over it. The plate can be used to steam the batter.
  • Just before pouring the batter onto the plate, add citric acid, oil, salt, green chilli, sugar and turmeric powder.
  • Add a pinch of Eno powder before getting it to steam.
  • Cover the plate with lid and let it steam for at least 10 minutes.
  • Remove the lid within 5-7 minutes to see the condition of the batter. Insert toothpick right through it to know how much more time it would need.
  • Let the batter remain on high flame for next 2-3 minutes and switch off the gas to let it cool down.
  • Get the batter out. In a bowl, mix 3 tsp. of water and 1 tsp. of oil. Pour the mixture all over the batter.
  • For seasoning, heat little oil in a pan, add mustard seeds, cumin seeds, curry leaves, and finely chopped green chillies. Let it all pop for a minute and quickly allow it to pour on the semi-readied Dhokla.

Handle it gently, cut through when cool, and garnish with grated coconut. Serve the Khaman Dhokla with tamarind or green chutney.

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