Khaman Dhokla

Khaman Dhokla

Khaman Dhokla is a vegetarian snack originates from the State of Gujarat, India. However these days it's not restricted to the State of Gujarat only but spread, is available and get famous all over the India.

 

It is made with a fermented batter derived from soaked and freshly ground channa dal or channa flour (also called gram flour or besan).

 

Dhokla can be served for breakfast, as a main course, as a side dish, or as a snack.

 

The difference between Khaman Dhokla and Dhokla is that Dhokla is made with a fermented batter derived from rice and split chickpeas whereas Khaman Dhokla is made with a fermented batter derived from soaked and freshly ground channa dal or channa flour (also called gram flour or besan). It is generally lighter in colour and softer than dhokla.

 

There are different kinds of dhokla prepared with different ingredients and ratios of chickpeas. Some of the popular kinds of dhoklas are:

 

  • Khatta dhokla
  • Rasia dhokla
  • Khandhavi dhokla
  • Cheese dhokla
  • Toor dal dhokla
  • Sandwich dhokla
  • Rawa dhokla
  • Mixed dal dhokla
  • Green peas dhokla
  • Meetha dhokla
  • Besan dhokla

 

Dhoklas are soft and spongy in texture. All types of dhoklas are usually served with deep fried chillies, sweet curd (Yogurt) and chutney made from coriander. You may also garnish them with finely chopped fresh coriander and often with grated coconut.

 

  Recipe Servings: 4
  Cooking time: 25 Minutes

Ingredients

  • Besan (Chickpea flour/Gram flour) - 1 cup
  • Sooji (Semolina) - 1 tsp
  • Yogurt (beaten) - 1/2 cup
  • Turmeric powder - 1/4 tsp
  • Green chilli-ginger paste - 1 tsp
  • Oil - 2 tbsp
  • Lemon Juice - 1 tbsp
  • Baking Soda - 1 tsp
  • Mustard seeds - 1 tsp
  • Dried red chilli - 3-4
  • Sugar - 1 tbsp
  • Salt to taste
  • Water to make batter

Preparation

  • Take besan (chickpea flour/gram flour) and sooji (semolina) in a large bowl. Add yogurt and approximately 1 cup of warm water into it and mix well. Add salt and mix it again.

 

  • Keep it aside and let it ferment for 3 hours. Then add turmeric powder and green chilli-ginger paste. Mix it again.

 

  • Heat the steamer. Grease a container in which khaman will be steamed.

 

  • In a bowl take lemon juice, baking soda, 1 tsp of oil and mix it well. Add it to the batter and whisk well. Then pour the batter into the greased container and place it in the steamer.

 

  • Cover with the lid and steam for about 10 minutes. When a little cool, cut it into diamond pieces and place them in a serving plate.

 

  • Heat oil in a small pan. When it gets hot add mustard seeds into it and dry red chillis. When the seeds begin to crackle, remove it from the flame and pour over the dhoklas.

 

  • Serve dhoklas with sweet curd (yougurt with sugar added in it), fried green chillies and chutney made from fresh coriander leaves.