Khaman dhokla
Khaman dhokla is a very popular Gujarati dish made with chickpea flour. It is soft and spongy, can be made quickly and had as a snack or for breakfast or dinner.
Servings 2 people
Ingredients
- 1 cup (- 2tbsp) Chickpea flour/besan/Kadalai mavu
- 2 tbsp rice flour
- 1 green chilly
- 1 small piece of ginger
- juice of ½ lemon
- 1 tsp sugar(or as needed)
- 1 big pinch of hing
- ¼ cup curd/yogurt
- ¾ cup water
- salt as needed
- ½ tsp baking soda (or 1 tsp Eno)
For tempering
- 2 tsp oil
- ¼ tsp mustard seeds
- ¼ tsp white sesame seeds(optional)
- few green chillies
- few curry leaves
For lemon water
- juice of half a lemon
- salt and sugar as needed
- ¼ cup water
Instructions
- Measure out 1 cup of chickpea flour/besan. Remove 2tbsp from it and add 2tbsp of rice flour. Get the other ingredients ready.
- Roughly grind the green chilly and ginger in a mixer using a bit of water from the reserved ¾ cup of water.
- In a bowl take the flour and add the ground mix, the remaining water and the rest of the ingredients in the 1st list with the exception of eno or baking soda.
- Mix well and let this rest for around 15 minutes. Meanwhile grease the dhokla plates or any other mould that you want to use liberally with oil.
- After 15 minutes of resting time, heat up the steamer and beat the batter with a wire whisk for at least 2-3 minutes.
- Once you see a lot of bubbles formed, add the eno or baking soda. Give it a quick mix and immediately transfer it to the plates or moulds and steam for 15 minutes.
- Once it is done, let it cool for a minute or two and unmold it onto a wide plate. Prepare the lemon water with the ingredients mentioned under 'for lemon water '
- Heat up 2 tsps of oil in a small pan. Add the mustard seeds and the sesame seeds. Once it splutters add the green chillies and curry leaves. Add the lemon water to the tempering and let it boil for half a minute and turn off the stove.
- Spoon or pour this tempering over the dhokla, in a way that all the dhoklas get soaked in this tempering. Garnish with finely chopped coriander leaves and grated coconut.