Why do I have coriander and chillies as garnish on a sponge cake?! Don’t get me wrong. It is cake alright but a savoury one – Khaman Dhokla! For my international friends who are unfamiliar with this dish; It is a traditional Gujarati (a state in India, located in the west) steamed snack made out of gram /chickpea flour. It is light, soft, spongy and delicious. Traditionally it is served for breakfast but it also makes a great tea time snack. Not to forget it is rich in proteins’ too 🙂 I absolutely love this dish.
For years I have used the instant packets. Last week I had this urgent craving to have these; unfortunately I ran out of the readymade packets. I so wanted to have them – Not able to resist, I dared to try it out from scratch. I was so delighted with the results – the texture was right and so was the taste. Do give it a try – trust me it is delicious. I swear by this recipe and happy to say I no longer have to depend on the store bought instant packs. 🙂
*Recipe inspired from Tarla Dalal
1 cup gram flour/chickpea flour/besan
1/2 cup thick yogurt
1/2 cup water
1/2 tsp ginger paste
1/2 tsp green chilli paste
2 tbsp oil
1 tsp fruit salt
Salt to taste
For the Tempering/Tadka:
1 tsp mustard seeds
1 tsp sesame seeds
5-6 curry leaves
2-3 green chillies
1 tsp sugar
3 tbsp water
Juice of half a lemon
3-4 tsp Oil
1-2 tbsp grated coconut
1 tbsp chopped coriander leaves
- In a big bowl, add gram flour, salt, oil, and mix.
- Add the yogurt, water and whisk it well. This batter should be little thick.
- Heat a pressure cooker /steamer with enough water in the bottom. Grease dhokla thalis or a round container that fits in the pressure cooker.
- Add the fruit salt, mix and transfer the prepared batter into the greased container until it is 2/3 full immediately. These babies puff up when steamed. Do not leave the batter out for a long time after you add the fruit salt. you will get a dense cake instead.
- Steam for 15 minutes with lid covered. If using a pressure cooker do not use the whistle.
- After 15 minutes, remove the container from the cooker /steamer and keep aside to cool.
For the Tempering / Tadka
- Heat oil in a small pan and add the mustard seeds and curry leaves. Once the mustard seeds crackle add the chopped green chillies, sesame seeds and turn off the heat.
- Carefully add the water, sugar and lemon juice to the prepared seasoning.
- Using a small spoon pour it evenly over the steamed and cooled dhokla. Let it rest for a little while.
- Cut them into desired shapes and garnish with coriander leaves and coconut.
- Serve with coriander chutney and tamarind chutney.
If you like the recipe, do remember to like and leave a few comments. It cheers me up 🙂
Do check out my Facebook page: My Culinary Saga and feel free to post your attempt of the recipe there 🙂
Thanks for visiting.
Love & Hugs,