Khaman Dhokla
Khaman Dhokla is a traditional Indian snack hailing from the state of Gujarat. It is a spongy, savory cake made from fermented gram flour (besan) batter and seasoned with spices. This gluten-free and vegan-friendly dish is not only flavorsome but also relatively quick and simple to prepare.
Ingredients
- 1 cup chickpea flour (besan)
- 1/4 cup semolina (sooji)
- 2-3 tbsp yogurt
- 1 tbsp oil
- 1/2 tbsp mustard seeds
- 1/2 tbsp cumin seeds
- A pinch of asafoetida (hing)
- 1 tbsp ginger-green chili paste
- 1/2 tbsp turmeric powder
- 1 tbsp sugar
- 1 tbsp lemon juice
- 1 tbsp fruit salt (eno)
- Salt to taste
- 1 cup water
- Chopped fresh coriander leaves for garnish
- Grated coconut for garnish
Instructions
- In a mixing bowl, combine the chickpea flour, semolina, and yogurt.
- Add water and mix the ingredients to form a smooth batter. The batter should be thick yet flowing. Set it aside for 30 minutes to allow it to ferment slightly.
- In a separate small bowl, take some eno (fruit salt), add a little water, and mix it into the batter. You'll see the batter puff up immediately.
- Grease a steaming tray or a plate that fits inside your steamer.
- Pour the batter into the greased tray, ensuring it's evenly spread. Steam the batter for about 15-20 minutes or until a toothpick inserted into the Dhokla comes out clean.
- While the Dhokla is steaming, prepare the tempering. Heat oil in a small pan and add mustard seeds. When they start to splutter, add cumin seeds, asafoetida, ginger-green chili paste, and turmeric powder. Saute for a minute.
- Add water, sugar, lemon juice, and salt to the tempering. Allow it to come to a boil, and then turn off the heat.
- Once the Dhokla is steamed, pour the tempering mixture over it, ensuring it soaks up all the flavors.
- Garnish with fresh coriander leaves and grated coconut.
- Cut the Khaman Dhokla into squares or diamond shapes, and it's ready to be served.
Notes
Tips and Tricks for Perfect Khaman Dhokla
Ensuring a Fluffy Texture Want to achieve that heavenly, light texture? Here are a few tips: - Make sure your batter is well-fermented. Give it enough resting time to allow those flavors to develop.- When adding the eno fruit salt, stir gently and do it just before pouring the batter into the steamer to maximize its effectiveness. Getting the Right Balance of Sweet and Sour Khaman Dhokla has a beautiful balance of sweet and sour flavors. To get it just right: - Adjust the amount of sugar and lemon juice according to your taste preferences. Remember, a little tanginess goes a long way in enhancing the overall flavor. Storage and Reheating Tips If you happen to have some leftovers (which is rare, trust me), here's how to store and reheat them: - Allow the dhokla to cool completely before storing it in an airtight container in the refrigerator. It will stay good for up to 2-3 days.
- To reheat, you can either steam it for a few minutes or microwave it for a short burst, just until it's warm. Be careful not to overdo it, as it can make the dhokla dry. So there you have it, folks! A guide to creating your very own batch of Khaman Dhokla. Get ready to savor the fluffy delight, impress your taste buds, and transport yourself to the vibrant streets of Gujarat with every bite. Happy cooking!