Khaman Dhokla (ખમણ ઢોકળા)
Soft, spongy steamed savoury cakes made from gram flour, tempered with mustard seeds, curry leaves and green chillies — a quintessential Gujarati snack.
Cuisine: Gujarati (Gujarat) · Style: Sweet · Protein: Lentils · Total time: · Difficulty: easy · Servings: 4 · Spice: 1/5
Ingredients
- 1.5 cups besan (gram flour)
- 1 tbsp semolina
- 1 tsp ginger-green chilli paste
- 1 tbsp lemon juice
- 1 tsp sugar
- 1 tsp Eno fruit salt
- 3/4 cup water
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 8-10 curry leaves
- 2 green chillies, slit
- 2 tbsp sugar + 1/2 cup water for tempering
- Fresh coriander and grated coconut to garnish
- Salt to taste
Steps
- Whisk besan, semolina, ginger-chilli paste, lemon juice, sugar, salt, and water into a smooth batter.
- Grease a steaming plate and heat water in a steamer.
- Add Eno to the batter, whisk briskly until frothy, and pour immediately into the plate.
- Steam on medium heat for 15-18 minutes until a toothpick comes out clean.
- Cool slightly and cut into squares.
- Heat oil, splutter mustard seeds, sesame seeds, curry leaves, and green chillies.
- Add sugar and water to the tempering, bring to a quick boil, and pour evenly over the dhokla.
- Garnish with coriander and coconut before serving.