Monday, May 27, 2013

Khaman Dhokla a Savory Steamed Cake

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. 


Mina Joshi said...

Your dhoklas Look perfect.

Meena Selvakumaran said...

Super moist and fluffy dhoklas.Looks perfect.

First time here.Happy to follow you.Glad if you follow mine.

Priya Suresh said...

Very attractive dhoklas, drooling here.

Nabanita Das said...

Delicious dhokla... looking yummy..

Nisha said...

Look delicous , loved the chutney recipe

Apu said...

Yum yum!! I have been craving dhoklas for one week now. Just seeing the pictures makes me want to rush to the kitchen and make them!!

Turmeric n Spice said...

An all time favorite snack

Arthy Suman said...

i have seen this recipe in many blogs but yet to it

Sowmya Madhavan said...

In my to do list for a long time..looks supersoft and yumm

Neela said...

Looks yummy. Nice clicks.

sushma Mallya said...

its come out perfect...looks too good

Nilu A said...

Yummy and delicious breakfast.. Looks tempting.. I'm a new blogger... Do visit my blog..

Arti said...

So very tempting, soft and fluffy! Love dhoklas and this recipe is just perfect to be tried at home :)

Apu said...

My very favourite snack!

sushmita pandit said...

Thats a lovely and easy recipe...wonderful


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