Description
Khaman Dhokla or Besan Dhokla is a popular savory snack from Gujarati cuisine. It is light, soft, spongy and delicious steamed savory cake, made of gram flour and tempered with spices on it. This Dhokla preparation takes a little bit time but ready in 20 minutes. It is a perfect breakfast as well as a tea time snack recipe.
Scale
Ingredients
For Dhokla Batter –
- 2 cups gram flour (besan)
- 1 cup yogurt (dahi)
- 1 green chili chopped
- 1 tablespoon chopped coriander leaves
- Salt to taste
- 1 teaspoon sugar
- 1 teaspoon baking soda
- 1 cup water or as required
For Tadka or Tempering –
- 1½ teaspoons oil
- 1 teaspoon small mustard seeds (rai)
- ¼ teaspoon asafoetida (hing)
- 1 tablespoon chopped coriander leaves
- 1 tablespoon grated coconut (optional)
For greasing –
- ½ teaspoon oil
Instructions
- In a mixing bowl, add gram flour (besan) and yogurt (dahi). Combine well.
- Add a cup of water slowly as needed to make a semi thick or smooth consistency batter.
- Give a quick mix.
- Cover the bowl and keep it aside for 4 to 5 hours for fermentation.
- Once the batter has fermented, add salt, sugar, chopped coriander leaves, chopped green chili and mix well. If the batter is too thick then add water to bring a smooth and flowing consistency.
- Meanwhile, grease a 6″ square cake tin with oil and keep aside.
- Also put the water to boil in a steamer.
- Now add the baking soda to the batter. Mix it in one direction for approx. one minute.
- Immediately pour the batter into the greased tin.
- Place the tin in steamer and steam for 20 minutes over medium flame.
- To check, insert a knife or a toothpick into the dhokla. If it comes out clean, then it is ready. If not then cook for 2-3 minutes more.
- Take out the tin from steamer and let it cool at room temperature for few minutes.
For Tadka or Tempering
- In a small tadka pan, heat oil. Once hot, add mustard seeds. When it starts crackle, add asafetida.
- Turn off the flame.
- Pour the tadka evenly over the prepared dhoklas.
- Cut the dhokla into square pieces.
- Garnish with chopped coriander leaves and grated coconut and serve with green chutney.
Notes
- For making the batter, it is important to filter gram flour with a strainer nicely.
- For soft and spongy Dhokla, make sure to whisk the batter well before adding baking soda.
- Never keep the dhokla batter for too long after adding the baking soda. Immediately place it into the steamer.
- Additionally, adding sugar to the batter is optional.
- Category: Breakfast
- Cuisine: Indian, Gujarati
Keywords: Dhokla recipe, Homemade Dhokla recipe, Khaman Dhokla without Eno