Khaman Dhokla

Khaman dhokla is soft, fluffy, mildly sweet and a great Gujarati snack. Dhokla is a savory steamed cake made from gram flour or besan.

INGREDIENTS:

For dhokla batter:

• 1.5 cups of besan or gram flour
• 2-3 tsp of turmeric powder
• 1-2 tsp asafoetida or hing
• 4 tsp ginger-green chilli paste
• 2 tsp eno salt or fruit salt
• 1 tsp salt
• 1 tsp lime juice
• Water as required

For tempering:

• Oil
• 1 tsp mustard seeds
• 8-10 curry leaves
• 1 tsp lime juice
• 2 tsp sugar
• 1/2 cup water

For garnishing:

• 2 tbsp finely chopped coriander leaves
• 2 tbsp grated coconut

METHOD:

Making the batter and dhokla:

1. In a mixing bowl add besan, turmeric powder, hing, ginger-green chilli paste, lime juice and salt.
2. Add water as required to make batter a thick flowing consistency.
3. Stir to form a smooth batter without any lumps. Add eno salt and mix well so that the batter would froth and become bubbly.
4. Grease a steamer pan with oil, pour the batter.
5. Place the pan in a steamer or pressure cooker. The water should already be hot when you place the batter in the steamer or pressure cooker. When using pressure cooker remove the whistle and close the lid tightly.
6. Steam the batter for about 15-20 minutes in steamer. If using a pressure cooker steam it for about 12-15 minutes on a medium flame.
7. To check if its done prick a toothpick, if it comes out clean its done or else you need to steam it for sometime.
8. Invert it into a plate when it is warm.
9. Cut the dhokla into desired size or pieces.

Tempering the dhokla:

1. In a small pan heat oil.
2. Add mustard seeds and allow it to splutter, add curry leaves.
3. Add water carefully as the mixture sizzles.
4. Add sugar and boil the mixture.
5. Then pour this mixture on the prepared dhokla evenly.
6. Garnish with coriander leaves and grated coconut.
7. Serve it with some mint or coriander chutney.