Khaman Dhokla A Savory Steamed Cake

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Dhokla can be eaten for breakfast or as a main course or as a snack. It is fluffy spongy and porous and a signature dish of gujarati cuisine. I served the dhokla with a sweet, spicy, tangy ginger tamarind chutney.

    • 1 cup chickpea flour/besan


    • 1/2 cup curd


    • 1/2 cup water


    • 1/2 tsp lemon juice


    • 2 green chillies fine chopped


    • 1/4 tsp turmeric


    • 1/2 tsp cooking soda or baking soda


    • 1 tbsp oil


    • 1 tsp sugar


    • 1 sachet eno powder


    • salt to taste


For tempering
    • 1 tsp oil


    • 1/4 tsp mustard seeds


    • 1/2 tsp sesame seeds


    • 1-2 springs curry leaves


    • 1 tbsp grated coconut


    • 2 chopped green chilli


    • pinch of asafoetida/hing


    • 1/4 cup water


Mix the besan with curd and water until it is lump free with a consistency like idli batter, it should not be too flowy.Now add turmeric powder and soda and mix nicely, let is rest for 20 min

After 20 min the batter will rise, to this mix oil, lemon juice, salt, sugar, chopped green chillis and mix nicely. Meanwhile prepare your steamer or pressure cooker (place a bowl with water and then a plate which will hold the batter, I used baking tray instead of a plate).

Once the water starts bowling prepare the batter by mixing the eno to it nicely and pour into the plate immediately, because of adding eno you will find lot of bubbles in batter.

Steam for 5-7 minutes, remove the lid of pressure cooker and check with tooth pick, if it comes out clean your dhokla is ready for tempering. Switch off the gas and let it cool for 5 min, in the meantime prepare your tempering

Heat oil in a pan, add sesame seeds, mustard seeds, curry leaves, chopped green chilles, when mustard start spluttering remove from gas and add 1/4 cup water to this and pour this tempering over the prepared dhokla and also sprinkle the grated coconut. 

Let it rest for five more minutes and cut it into a desired shape and size and serve with tamarind chutney or hari chutney


Ginger Tamarind Chutney

    • 1 lemon size tamarind


    • 1 lemon size jaggery chunk


    • 2 green chilli


    • 1 spring curry leaves


    • 1 tsp chopped coriander/cilantro


    • 1/2 inch ginger
    • 1/4 tsp jeera/cummin seeds


    • pinch of turmeric


    • pinch of asafoetida


    • salt to taste


Make a smooth paste of all the above ingredients if required add little water and serve

1. Batter should not rest even for a min after adding the eno

2. If you prefer more sweetness in your dhokla then while preparing the tempering add 1 tsp of sugar to it. 

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