Dhokla is a vegetarian dish that is found mainly in the Indian state of Gujarat and some nearby states. It is very spongy and light on the stomach. It can be served with Green Mint Chutney and Tamarind Chutneys.
In Maharashtra, many sweet shops sell Dhoklas along with Samosas and Kachoris. Preferably warm Dhoklas are mostly had during the late afternoons as a savory along with tea. It is also served to visiting guests in many Indian households.
Khaman Dhokla
Equipment
- Steamer
Ingredients
For Batter
- 1½ cup Besan / gram flour
- 3 tbsp Rava / semolina
- 1 tsp Green Chilli-Ginger paste
- ¼ tsp Turmeric
- 1 tsp Sugar
- 1 pinch Hing / Asafoetida
- ½ tsp Salt as per taste
- 1 tbsp Lemon juice
- ¼ cup Chopped Coriander
- 2-3 tbsp Oil plus for greasing the steamer
- 1 cup Water or as required
- ½ tsp Eno fruit salt or Baking Soda
Instructions
- Sieve besan and semolina into a large mixing bowl.
- Add green chilli and ginger paste, turmeric, sugar, a pinch of hing, salt, lemon juice and oil.
- Add water, combine and prepare a smooth batter.
- Add Eno fruit salt.
- Pour into the steamer and steam the Dhokla batter for 20 minutes.
- Once cooked, cut the Dhokla.
- In a separate pan, heat some oil and add mustard seeds. Once the mustard seeds splutter, add dried red chilli and curry leaves. Pour this tempering over the cut Dhokla pieces.
- Serve instant Khaman Dhokla with green chutney and tamarind chutney.Tip: You may also garnish it with finely chopped Coriander.
Notes
Please Note:
tsp=Teaspoon
tbsp=Tablespoon
