Khaman Dhokla-Steamed Gramflour snack that’s originated from Gujarat,India and made it’s way into all our hearts & satisfied tummies. Usually served for breakfast or tea, best eaten with spicy green chutney.
How to make these?
Whisk together a lump less batter made of 250 gms Chick Pea flour, 1/2 cup yoghurt, 125 ml water,1/2 tsp baking soda & leave to rise for 1 hour.
Meanwhile prepare the seasoning. It’s a mix of 1 tbsp Oil, 1 tsp green chilli paste, 1 tsp salt,1 tsp sugar, a pinch of turmeric & a tsp of fresh grated ginger. You can add in some chopped spinach to make it even healthier.
Add the seasoning to the batter. Grease a square baking tin or dish that fits in the steamer easily. Dust the dish with some Lime flavored Eno (if available) or else the original flavor will do. Add in 1 1/2 tsp Eno to the batter, stir well and empty into the dish immediately. Steam for 20-30 mins or until a skewer inserted in its centre comes out clean or nearly clean.
Let it cool for 5-10 mins. In the meantime, mix 1 tbsp oil with 3 tbsp water and pour over the dhokla. Then prepare a tempering by heating 3 tbsp oil, when it smokes, splutter 1/2 tsp mustard seeds, then add 1/4 tsp asfoetida and a tsp of chopped green chillies.Let it fry for a few secs & then pour over the dhoklas. Garnish with fresh grated coconut, chopped coriander and mint leaves. Cut into 9 or 12 squares & serve with Green coriander chutney.
Spicy Sweet Coriander Mint chutney
This was taught to me by my lovely mother in law. A spoon of this and I’m transported to her kitchen, our long chats over tea & sorely miss being pampered by her. 😦
I didn’t mention precise measurements because I usually eyeball the ingredients, judging how much i would want and then use it. Simply grind together the below ingredients and serve. Goes well with breads, dosas, idlis & dhoklas.
A handful of fresh grated coconut
A handful of chopped coriander leaves
Half a handful of chopped mint leaves without stalk (i hope this handful thing is making sense :P)
a tsp of garlic paste
half a tsp of ginger paste
1 inch ball of tamarind
3 chopped dates ( I use the Silaj variety)
4-5 chopped green chillies
Enough water to make a smooth paste.
the spice whisperer 