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Khaman Dhokla

A perfect soft, steamed and digestible Indian snack cum breakfast made from gram flour and spices.

Khaman Dhokla is a popular healthy Gujrati snack. It is served as a tea-time snack with sweet or spicy chutneys.

Dhokla is mainly prepared with gram flour or chickpea flour (besan), yogurt, lemon juice, baking soda, and spices. You can replace baking soda with 1 tsp of Eno. Both of them act as great instant fermenting agents to make a fluffy dhokla.

The traditional dhokla recipe requires a tedious, overnight fermentation process to make the batter airy, and spongy. If you don’t want to make this recipe from scratch, then you can use the instant dhokla available in the market. All you have to do is to steam the batter and then pour the mixture of oil, mustard seeds, green chillies, and curry leaves over the dhokla. Finally, garnish with grated coconut and chopped coriander leaves.

Khaman Dhokla

Course: SnacksCuisine: Vegetarian, IndianDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Resting time

4

hours 

Healthy and light snack made with gram flour and spices.

Ingredients

  • KHAMAN DHOKLA
  • 2 cups besan (gram flour or chickpea flour)

  • 1 cup beaten yogurt

  • 1/2 tsp salt (or as per taste)

  • 1/2 tsp turmeric powder

  • 2 tsp vegetable oil

  • 1 tsp baking soda

  • 1 Tbsp lemon juice

  • 1/2 tsp hing (asafoetida)

  • 1 cup  warm water

  • GARNISH
  • 1 Tbsp vegetable oil

  • 1 Tbsp mustard seeds

  • 2 Tbsp fresh coriander, chopped

  • 2 Tbsp grated coconut

  • 4-5 green chillies, sliced

Directions

  • Take a mixing bowl, add gram flour, yogurt and one cup warm water and mix, avoiding lumps. Add salt and mix again.
  • Leave it aside to ferment for 3-4 hours. When the batter has fermented, add turmeric powder, lemon juice, baking soda, hing and 1 tsp oil. Blend gently using a whisker until the batter is smooth.
  • Grease a thali or baking tray with oil, pour batter into it. Cover with the lid and steam on high flame for 15 minutes. (If a toothpick inserted into the dhokla comes out clean then it’s cooked). Let it cool for 5-10 minutes.
  • Heat 1Tbsp oil in a small pan; add mustard seeds and fresh green chillies. When the seeds begin to crackle, remove and spread evenly on the dhokla.
  • Cut it into square pieces and garnish with fresh coriander leaves and grated coconut.

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