Khaman Dhokla - Steamed Chickpea flour Cake - My Culinary Saga
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...my journey & experiments in the kitchen

Khaman Dhokla – Steamed Chickpea flour Cake


Khaman Dhokla

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

INGREDIENTS

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

For Garnish 

1-2 tbsp grated coconut

1 tbsp chopped coriander leaves

Dhokla Collage

METHOD

  1. In a big bowl, add gram flour, salt, oil, and mix.
  2. Add the yogurt, water and whisk it well. This batter should be little thick.
  3. Heat a pressure cooker /steamer with enough water in the bottom. Grease dhokla thalis or a round container that fits in the pressure cooker.
  4. 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.
  5. Steam for 15 minutes with lid covered. If using a pressure cooker do not use the whistle.
  6. After 15 minutes, remove the container from the cooker /steamer and keep aside to cool.

For the Tempering / Tadka

  1. 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.
  2. Carefully add the water, sugar and lemon juice to the prepared seasoning.
  3. Using a small spoon pour it evenly over the steamed and cooled dhokla. Let it rest for a little while.

To Serve

  1. Cut them into desired shapes and garnish with coriander leaves and coconut.
  2. Serve with coriander chutney and tamarind chutney.

Dhokla

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,

Trupti

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