Easy Homemade Khaman DhoklaVeg
Khaman Dhokla is a popular, savory steamed snack from Gujarat, loved for its light, spongy texture and perfect balance of tangy and sweet flavors. This classic dish is made from a gram flour (besan) batter, steamed to perfection, and finished with a flavorful tempering of mustard seeds, green chilies, curry leaves, and fresh coconut. It is an ideal, mouth-watering comfort food that can be served at any time of the day as a delicious, healthy, and protein-packed snack.
Ingredients
For the Batter:
2 cups Gram Flour (besan)
1 tsp Eno fruit salt
Ginger-chilly paste - 2 teaspoons
3 tsp Citric Acid
3 tsp Sugar
1 tsp Turmeric Powder
1 tbsp Oil
to taste Salt
as needed Lukewarm water
For the Tempering (Tadka):
1 tsp Oil
1 tbsp Mustard Seeds
3 piece Green Chilli
1 tsp Asafoetida
1 cup Water
1 cup Grated coconut
handful Fresh Coriander
Instructions
1
Heat the water in a vessel until it's lukewarm and then turn off the flame.
2
Take a bowl and add the gram flour, sugar, citric acid and the lukewarm water.
3
Whisk everything well, making sure there are no lumps left and the batter is smooth in texture.
4
Let the batter soak for atleast 15-20 minutes.
5
Take a pot of water, place a ring inside it and out it to boil. Cover the pot with the lid.
6
Add the turmeric powder, salt to taste, ginger and chilli paste and little oil to the batter and mix all the ingredients well.
7
Reduce the flame and take the lid off the pot and place a 7 inches square tin on the ring. Make sure you grease the tin with little oil.
8
Add a generous tsp. of Eno fruit salt to the batter and whisk it quickly.
9
Pour the batter in the square tin placed inside the pot and cover the pot with a lid.
10
Let it steam on a high flame for 25 minutes.
11
After 25 minutes, open the lid and take out the tin and let the dhokla rest for 5-6 minutes.
12
Separate the dhokla from the tin by using a knife.
13
Overturn the dhokla on a plate. Overturn it again.
14
Heat the oil in a pot.
15
Once the oil is hot, add the mustard seeds, round goriya chillis, curry leaves, asafoetida and water. Let the water boil for one minute.
16
Add the coriander leaves and grated coconut and mix them well.
17
Spread this mixture over the dhokla. Cut the dhoklas into small squares and it's ready to serve.
Nutrition Facts
5 servings per recipe
