Tuesday, July 29, 2014

Khaman Dhokla


Khaman dhokla, a savory steamed cake made from gram flour or chana dal (skinned spilt bengal gram) is a Gujarati delicacy made in most parts of Gujarat. It is soft, porous, mildly tangy-sweet and a great snack anytime of the day.

Khaman dhokla is a great gluten free option as well. It is a really light and healthy snack or farsan dish. Khaman dhokla serve well with some mint or coriander chutney or even raw papaya chutney, accompanied with a cup of masala tea. 





Ingredients
1 cup gram flour/ chickpea flour/ besan
2 tbsp. semolina
2 tbsp. lime juice
3 tbsp. sugar
1 1/2 tbsp. fruit salt
1 tbsp. salt
1 tsp. carom seeds
1/2 tsp. Ginger Chilli paste
3/4th cup water

For tempering
Oil

2 tbsp. mustard seeds
1 tsp. cumin seeds
2 tbsp. sesame seeds
Curry leaves
Green chilli cut into pieces

For Garnish
Cilantro finely chopped
Shredded coconut 

Sieve the gram flour and semolina. Add salt, sugar, carom seeds and mix well. Now add the ginger chilli paste, lemon juice and water. Mix well and let it stand for 5 minutes.

Prepare the steamer by boiling water in the steamer, and applying oil on the pan to be used to steam. I used a springform cake pan. The ease to remove the dhokla from the pan is remarkable!

After five minutes take the mixture, add fruit salt like ENO and mix well. Immediately pour the mixture into the heated pan, and steam for 15- 20 minutes. The dhokla will rise and become soft. To check, insert a toothpick and it should come out clean. 



Cool the dhokla for five minutes, and using a knife with little oil applied to it, cut into square pieces.




Prepare the tempering by heating oil in a pan, adding mustard seeds and letting them pop. Add cumin seeds, curry leaves, asafoetida, green chillies. Lastly, add the sesame seeds and pour the mixture on the dhokla.

 The dhokla can be eaten as a snack with spicy green chutney and masala tea, or served as a side dish for lunch or dinner.




3 comments :

  1. What should be the quatity of water for batter?

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  2. It is about 3/4th of a cup. Depends mostly on the besan you use. Thanks for bringing it to my notice, edited my recipe too! :)

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  3. Please share how do you steam the batter in the springform pan. Do you put it in another bigger vessel to steam it? If possible Please share a pic. Thank you!

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