• Shalini Vemuri

Khaman Dhokla

A perfect homestyle snack and breakfast from Western India that's spongy, savory, sweet and flavorful all in one bite! Steamed to perfection and topped with a sizzling tempering.



#Soft

#savory

#Sweet

#spongy

#snack

#appetizer

#Vegetarian


Khaman dhokla is a delicacy from the state of Gujarat, India. It is a healthy dish served as breakfast with hot tea or a snack with a variety of sweet and spicy chutneys. Dhokla has several variants. This version is Khaman and made out of fermented gram flour batter that is seasoned and steamed.


Dhoklas can either be steamed on the stove top or in the Instant Pot for about 12 minutes. Make sure to grease the Dhokla plate or any steel insert that you would like to use, else the dhokla would stick to the pan and the result wouldn't be in perfect shape.


Key ingredient in this dish is gram flour aka chickpeas flour. The recipe calls for very little oil. Skip the asafoetida to make the dish gluten free.


RECIPE


Makes 12 pieces Total Time 6 hours Cook time 15 min

Ingredients


1 3/4 cup Gram flour

1 cup yogurt

1/2 tsp Turmeric powder (optional)

1/2 tsp Ginger paste

1/2 tsp Green chilli paste

3/4 cup Water

1 tbsp Oil + 1 tsp to grease

1 tsp Eno fruit salt ( 1 tbsp Lemon juice + 1 tsp Baking soda)

1 tsp Asfoetida (optional)

1 tbsp Sugar

1 tsp Mustard seeds

1 tbsp Cilantro

4 Green chillis

Salt to taste




Preparation


1. In a medium size bowl add in the gram flour, yogurt and whisk along with a cup of water.

2. Set the batter aside to ferment for at least 4 hours.

3. Once fermented add in the ginger paste, chilli paste, turmeric powder and salt. Mix it well.

4. Grease the dhokla plate.

5. Add the fruit salt. If you don't have fruit salt, mix lemon juice with baking soda along with some water and add it to the batter and whisk rapidly. Stick to the proportion outlined. Excess fruit salt or baking soda will react with the turmeric and result in a pink dhokla. If you aren't sure just skip the turmeric.

6. Add the batter to the dhokla plate and steam for 12 min.

7. Once its warm unmold it on to a plate.

8. In a small pan heat oil and add the asafoetida, mustard seeds and let them splutter. Then add the green chillis. Add 1/4 cup water to the tempering and mix in the sugar. Turn off flame and pour this mixture onto the dhokla.

9. Garnish with cilantro, cut into squares or diamonds and serve with a hot cup of chai!



Tips


Best served fresh!

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