Khaman Dhokla
A savory, spongy, and steamed gram flour cake from Gujarat, tempered with mustard seeds and curry leaves.
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Ingredients
- 1 1/2 cups Besan (Gram Flour)
- 1 tablespoon Semolina (Suji)
- 1 teaspoon Ginger-Green Chili Paste
- 1 tablespoon Lemon Juice
- 1 teaspoon Fruit Salt (Eno)
- 2 teaspoons Sugar
- 1 teaspoon Mustard Seeds
- 10 leaves Curry Leaves
- 2 tablespoons Oil
- 2 tablespoons Grated Coconut(optional)
- 1/4 cup Fresh Cilantro
Instructions
- 1
In a large bowl, whisk together besan, suji, sugar, salt, ginger-chili paste, and lemon juice with water to form a smooth, thick batter.
- 2
Grease a steaming tin with oil and prepare the steamer with water.
- 3
Just before steaming, add the fruit salt (Eno) to the batter and stir gently in one direction until the batter becomes frothy.
- 4
Pour the batter immediately into the greased tin and steam on medium-high heat for 15-20 minutes.
- 5
Check with a toothpick; if it comes out clean, remove the tin and let it cool for 5 minutes before slicing into squares.
- 6
For the tempering, heat oil in a small pan and add mustard seeds, curry leaves, and a pinch of asafoetida.
- 7
Add 1/4 cup of water and a teaspoon of sugar to the tempering, bring to a boil, and pour evenly over the sliced dhokla.
- 8
Garnish with chopped cilantro and grated coconut before serving with green chutney.
Nutrition per Serving
210
Calories
8g
Protein
28g
Carbs
7g
Fat
4g
Fiber
6g
Sugar
480mg
Sodium
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