Khaman Dhokla is a very popular Gujurati snack item. Almost everybody in my family likes it.
Let’s check out how I make it.
- Besan (Gram flour) – 2 cups
- Curd – 1 cup
- Green chili – 2
- Ginger – 1 inch
- Fruit Salt (Eno) – 1 sachet
- Turmeric – 1/2 tsp
- Sugar – 2 tsp
- Salt – 1/2 tsp (can be adjusted to taste)
- Water – 1 cup approx
- Oil – 1 tbsp
- Dry roasted sesame seeds – 2 tsp (optional)
- Mustard seeds – 1 Tbsp
- Asafoetida (Hing) – 1/4 tsp
- Curry leaves – 8 to 10
- Green chili – 1 (cut into small rounds)
- Water – 1/3 cup
Method of Preparation:
- Wash green chili and ginger. Peel ginger and grind it along with the chilies to make a coarse paste.
- To the gram flour, add curd and mix properly.
- Then add water little by little till the mixture comes to a thick pouring consistency (like cake batter).
- To the batter add ginger-green chili paste, turmeric, salt, sugar and oil. Give a nice and gentle mix.
- Now keep this batter aside for at least 20 minutes.
- In the mean time, add water to the pot we are planning to steam in.
- Here I am steaming the dhokla in an idly pot. Keep a stand in the pot in order to separate dhokla pan from the bottom of steamer. And switch on the flame.
- Now grease the pan, in which you are planning to make the dhokla, with few drops of oil.
- Just before pouring the batter into the pan, add the eno fruit salt to it and mix gently to avoid any lumps. After adding fruit salt, the batter becomes plump and light. It helps the dhokla to rise.
- Now pour the batter into the pan and sprinkle the roasted sesame seeds on top of batter. Carefully place the pan in the steamer where the water is already boiling.
- Close the lid and let it be baked on a medium flame for minimum of 20-25 minutes.
- After 20 minutes, open the lid and check if the dhokla is cooked properly by inserting a toothpick in it. If the toothpick comes out clean, then our dhokla is cooked properly. If not, then close the lid again and let it be steamed for another 4-5 minutes.
- Now take out the dhokla pan and let it cool down for about 15 mins. Then put it carefully on another plate upside down and demould the dhokla with gentle taps on the pan.
- With the help of a knife, cut through the yellow sponge to make small squares.
- For tempering, heat a small pan on flame. To it, add oil is hot enough, add mustard seeds. Let the mustard seeds splutter. Then add curry leaf, asafoetida and green chili cuts. After that add 1/3rd cup of water and bring to a boil. Let it boil for one minute.
- Then add that seasoned water on top of our dhokla with the help of a spoon so that all the pieces are moist.
- Let the pieces soak the moisture for few minutes and then relish the dhokla sponges. 🙂