How to make Khaman Dhokla -
Fermented gram flour and yogurt batter steamed, cut into cakes and tempered with mustard seeds and topped with fresh coriander and grated coconut.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Gram flour (besan) (बेसन), Yogurt (दही)
Cuisine : Gujarati
Course : Snacks and Starters
For more recipes related to Khaman Dhokla checkout Besan Egg Chilla, Besan Pancake With Sprouts And Paneer, Khaman Dhokla, Besan Omelet . You can also find more Snacks and Starters recipes like Murg Ke Shami, Onion Leeks Masala Rosti, Macher Kochuri, Batata Vada.
Khaman Dhokla Recipe Card
You don’t have to be from Gujarat to have tasted a khaman dhokla. A thick fermented gram flour and yogurt batter steamed till it’s like a soft fluffy pillow. Cooled, cut into squares tempered with mustard seeds and garnished with fresh coriander and scraped coconut – a dhokla is Gujarat’s pride. This very same dhokla can be crumbed and served with accompaniments like assorted chutneys, fried green chillies and a delicious raw papaya salad in a different avatar known as khaman. My mother-in-law adds a pinch of sugar to the batter to match every Guajarati’s love for a hint of sweetness in their food. Minus the time it takes for fermentation, it is a quick recipe which makes a delicious snack anytime of the day.
Prep Time : 3.30-4 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet & Sour
Ingredients for Khaman Dhokla Recipe
Gram flour (besan) sieved 2 cups
Yogurt beaten 1 cup
Salt to taste
Turmeric powder 1/2 teaspoon
Green chilli-ginger paste 1 teaspoon
Oil 2 tablespoons
Lemon juice 1 tablespoon
Soda bicarbonate 1 teaspoon
Mustard seeds 1 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Coconut scraped 1/2 cup
Method
Step 1
Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again.
Step 2
Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix. Heat the steamer. Grease a thali.
Step 3
In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer.
Step 4
Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate.
Step 5
Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.
Step 6
Serve, garnished with chopped coriander leaves and scraped coconut.
Nutrition Info
Calories : 1446 Kcal
Carbohydrates : 137.7 gm
Protein : 53 gm
Fat : 76.2 gm
Other : 38.7gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
