Khaman Dhokla
Khaman Dhokla is a soft and fluffy , savory steamed cake made from gram flour is a popular snack from Gujarati Cuisine.
Servings 5 People
Calories 170kcal
Ingredients
- 1.5 Cups Besan/ Gram flour
- 2 tablespoon Semolina / Fine Sooji / Rava
- 2 Pinches Turmeric Powder
- 1 inch Ginger , crushed to paste
- 2 no's Green Chillies ,crushed to paste
- 1 teaspoon Sugar
- 1 teaspoon Salt or as required
- ¼ teaspoon Hing / Asafoetidia
- 2 tablespoon Yoghurt
- 1 Cup Water or as required
- 2 teaspoon Fruit Salt or eno or ½ teaspoon cooking soda
For Tempering
- 2 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds / Jeera Seeds ,optional
- 2 teaspoon White Sesame Seeds
- 1 No Green Chilli , finely chopped
- 2 Sprigs Curry Leaves
- 1 teaspoon Lime Juice
- 1 teaspoon Sugar
- ⅓ Cup Water
For garnishing
- 2 tablespoon Fresh Coriander leaves chopped
- 2 tablespoon Fresh grated coconut
Instructions
- In a mixing bowl , take besan /gram flour , salt , sugar , hing , 2 tablespoon fine sooji ,pinch of turmeric powder, ginger green chilli paste . Add 2 tablespoon of yoghurt or add 1 teaspoon of lemon juice.
- Now add ¾ cup - 1 cup water , add water part by part and beat.
- Beat the batter well , batter should be thick but of spoon dropping consistency.
- Now keep the steamer ready , add water to steamer and let it come to boil . Whilst grease the steamer pan / dhokla plates / idli plates or moulds and keep it ready.
- Add 2 teaspoon of eno fruit salt to the batter and quickly mix well everything evenly. If there is no eno salt use ½ teaspoon of baking salt.
- Now pour in the batter to prepared greased plates/tin , arrange them and steam it . If using a entire batter in a single tin ,then steam for 18-20 minutes . If using dhokla plates , then steam for 10-12 minutes.
- Once steamed , give 5 minutes standing time and then remove .
- Loosen the corners with a knife and invert it on a plate. Cut into squares.
- In a bowl take sugar and ⅓ cup of water, let sugar dissolve. For this add 1 teaspoon lemon juice and set it aside.
- Meanwhile prepare the tempering, Heat 2 tablespoon of oil in a tempering pan, add mustard seeds once it crackles , add jeera , sesame seeds , chopped chillies and curry leaves.
- Now pour the tempering over the precut khaman dhokla. Allow it to soak the sugar syrup .
- Add in prepared sugar syrup carefully and bring it to boil.
- Garnish with coriander leaves, grated fresh coconut (optional) and serve it with coriander mint chutney.
Notes
- Add plain Eno or fruit salt . If there is no fruit salt add ½ -¾ teaspoon of cooking salt,but not more.
- Water quantity may vary slightly between ¾ to 1 cup or little more by 1 or 2 tablespoon depending on the quality of besan / gram flour and sooji/semolina
- Cooking time varies depending on the container , in which you are cooking. If all the batter is placed in a single tin ,it takes more time to cook when compared with lesser batter in separate dhokla plates.
- Once after mixing the fruit salt well , without any delay pour batter to tin and cook immediately.
Nutrition
Calories: 170kcal