Yearning for something delicious and easy to digest snack ??
Then this Gujarati delicacy is the thing to go for!
- Protein-packed
- So easy to prepare
- Ingredients off the shelf
- Ready in less than 30 minute
- Can be made ahead
Khaman Dhokla is a Gujarati snack prepared with besan (gram flour) fruit salt and many more additives. This vegetarian snack recipe is an ideal dish for occasions like get-togethers, potlucks and picnics. Khaman Dhokla is quite common in almost all Gujarati households and is usually enjoyed as breakfast and a light snack.
Enjoy Dhokla as a snack by pairing it with tea or coffee. Khaman Dhokla is soft and juicy.
Can be made in different shapes and Add-in like spinach or peas adds that extra protein and fiber to the dish. Enjoy these along with Coriander Mint Chutney and Tamarind Date Chutney.
Mix gram flour, semolina, water, yoghurt, sugar, lemon juice, ginger-green chillies, asafetida (optional), turmeric and mix well and allow it to soak for 30 minutes.
Next add salt and fruit salt and mix well. (Drop a tablespoon of water to activate the fruit salt before mixing.)
Mix well to incorporate the fizz in the whole batter.
- Pour the batter in a 71/2’’or 8 inch round metal container.
- Drop a stand in the steamer so that the container does not touch the water.
- Pour the batter in an 8″ greases steel pan or cake pan or greased idli molds.
- Steam for 20-25minutes till the dhokla is cooked through. Don’t open the steamer in between.
Demould and allow it to cool slightly.
Make the tempering by heating ghee in a pan. Add sesame seeds, mustard seeds, curry leaves, hing, slit green chilies. Stir slightly to cook, though the green chilies should be perfectly green. Add sugar and water and allow it to simmer. Now pour this tempering or ‘Tarka’ on the dhokla.
Allow the syrup to soak in for a while.
Top it with coriander leaves,and fresh coconut.
Serve warm or cold along with coriander mint chutney or date tamarind chutney.
Gujarati Khaman Dhokla
Ingredients
- Batter
- 1 cup gram flour heaped
- 1/4 cup semolina or rice semolina
- ¾ cup thick yogurt
- 1 tablespoon ginger-green chili paste or to taste
- 2 teaspoons sugar
- 3-4 teaspoon lemon juice juice of half a big size lime
- 1 teaspoon salt
- ¼ tsp turmeric optional
- ¼ teaspoon asafoetida
- 3/4 cup water
- 2 tablespoons fruit salt
- Tempering
- 1 teaspoon ghee/oil
- ½ teaspoon mustard seed
- ¼ teaspoon hing asafoetida
- ½ teaspoon sesame seeds unpolished brown preferred
- 3 teaspoons of sugar
- ½ cup of water
- Curry leaves few
- 2-3 Slit green chilies
- Coriander leaves and fresh scraped coconut to garnish
Instructions
- Mix gram flour,semolina,water ,yogurt,sugar,lemon juice,ginger green chillies,asafoetida( optional),turmeric and mix well and allow it to soak for 30 minutes.
- Next, add salt and fruit salt and mix well. (Drop a tablespoon of water to activate the fruit salt before mixing.)
- Mix well to incorporate the fizz in the whole batter.
- Heat a pan/steamer and allow the water to boil, rolling boil.
- Pour the batter in a 71/2’’or 8 inch round metal container.
- Drop a stand in the steamer so that the container does not touch the water.
- Pour the batter in an 8″ greases steel pan or cake pan or greased idli moulds.
- Steam for 20-25minutes till the dhokla is cooked through.Don’t open the steamer in between.
- Demould
- Allow it to cool slightly.
- Make the tempering
- In pan heat ghee. Add sesame seeds, mustard seeds, curry leaves,hing, slit green chilies. Stir slightly to cook, though the green chilies should be perfectly green. Add sugar and water and allow it to simmer.
- Now pour this tempering on the dhokla.
- Allow the syrup to soak in for a while.
- Top it with coriander leaves, and fresh coconut.
- serve warm or cold
Notes
- I have worked over the years to get this recipe for you. Kindly stick to the measurements and I assure you that you will get the fluffiest dhokla ever.
- ¼ cup of crushed peas, spinach puree(boiled) could also be added to the batter, though it takes away the fluff slightly but adds in more nutrition and more taste.
- Hing enhances the taste and helps in digestion but in case you don’t have you could leave it out.
- Soaking for a few minutes in yoghurt allows the batter to bloom and make fluffy dhokla.
- Once the fruits salt is added put the batter for steaming immediately or else the fizz in the fruit salt fizzes away, making it flat
- Adding a tablespoon of water to the fruit salt before mixing activates the fruit salt and gives a better fluff.
- Chickpea flour and gram flour are different. Look for gram flour to get the best results.
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