Khaman Dhokla Recipe

Once considered to be a regional delicacy from Gujarat, khaman dhokla is now a popular snack throughout India.

WHAT IS KHAMAN DHOKLA?

1. Khaman dhokla is a steamed savoury cake from the state of Gujarat, India, where it is usually prepared for breakfast (with Masala Tea) or as a snack (Gujaratis call these kind of snacks farsan).
2. This dhokla has a soft, spongy, fluffy texture making it light and airy. The flavours are tangy, a little spicy and slightly sweet.
3. Being nutritious and low in calories, this is a great anytime snack.
4. This recipe is quick and easy, and does not need fermenting.

HOW TO MAKE IT

1. Set up the steamer so that the water is boiling by the time you are ready to use it.
2. Use a heat resistant bowl that fits in the steamer. Sift the chickpea flour (besan) into the bowl and add the rest for the ingredients for the dhokla, then mix well. To prepare the mixture, the amount of water required depends of the quality of the chickpea flour, so add just enough to make a smooth batter.
3. Make sure that the water in the steamer is boiling before adding the baking soda and lemon juice to the mixture. This is because the batter will need to be placed into the steamer as soon as the soda starts reacting with the lemon juice.
   
4. The mixture will rise during steaming so do not fill the dish/pan to the rim.
5. After cooking, remove the pan from the steamer and pour a small amount of water over the dhokla to keep it moist and soft.
6. While the water is being absorbed, prepare the tempering.
7. Gently turm out the dhokla cake and pour the tempering over the dhokla.
8. Cut squares and garnish with chopped coriander leaves. Serve warm with a Coriander Chutney.

INGREDIENTS

• For the dhokla
• 140 grams chickpea flour 1½ cup
• 1 tablespoon fine semolina flour
• 230 milliliters water 1 cup
• 1 teaspoon lemon juice
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 medium green chilli minced
• 1 inch ginger minced
• ¾ teaspoon baking soda
• 1 teaspoon lemon juice
• 3 tablespoons water
• For the tempering
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 3 curry leaves
• ⅛ teaspoon asafoetida
• 1 medium green chilli cut in half
• 1 tablespoon fresh coriander/cilantro chopped

INSTRUCTIONS

• To make the dhokla
• Prepare the steamer by bringing the water to a boil.
• 140 grams chickpea flour
• Meanwhile, sift the chickpea flour into a heat resistant bowl*.
• 1 tablespoon fine semolina flour,230 milliliters water,1 teaspoon lemon juice,1 teaspoon sugar,1 teaspoon salt,1 medium green chilli,1 inch ginger
• Add the semolina, salt, sugar, 1 teaspoon lemon juice, 1 cup water, green chilli, ginger and mix till it becomes a smooth batter (add a little more water if required).
• ¾ teaspoon baking soda,1 teaspoon lemon juice
• When the water is boiling in the steamer, add the baking soda and lemon juice to the mixture.
• Mix and immediately pour into a greased 8-inch pan. Place the dish in the steamer immediately. Cover and steam for 15 minutes.
• Check that the dhokla is cooked through by inserting a clean knife through it and if it comes out clean, it is ready. If not, steam for another 2-3 minutes.
• 3 tablespoons water
• Remove from the steamer, pour the 3 tablespoons water over the dhokla and set aside to prepare the tempering.
• To make the tempering
• 1 tablespoon oil,1 teaspoon mustard seeds,3 curry leaves,1 medium green chilli,⅛ teaspoon asafoetida
• In a small saucepan, heat the oil on medium heat and add the mustard seeds. Once they start to crackle, add the curry leaves, asafoetida and green chilli and fry for 30 seconds.
• 1 tablespoon fresh coriander/cilantro
• Pour and spread over the dhokla. Garnish with chopped coriander.
• Cut the dhokla into squares and serve warm with a coriander chutney.