To those who didn’t know, Khaman Dhokla is a very delicious Gujarati snack. This recipe is prepared by mixing gram flour along with some spices and steamed until it becomes soft and fluffy to touch. After that, a mixture of chili, mustard seeds, oil and curry leaves are then poured right into it, therefore giving it a more spicy taste. This is a perfect snack, especially if it’s served along with green and tamarind chutney.
For Dhokla Mix
- 1 cup Besan or Gram Flour
- 1 ½ tbsp. Sooji or Semolina
- 1 pinch Hing or Asofetadia
- 1 tbsp. Sugar
- Salt to taste
For Wet Ingredients
- 1 tsp. Ginger and Green Chili, crushed
- 1 ½ tsp. Eno or Fruit Salt
- ½ tsp. Citric Acid
- 2 ½ tbsps. Oil
- ¾ – 1 cup Water
- 1 tsp. Mustard Seeds
- 10 -12 pcs. Small Curry Leaves
- 1 tsp. Sugar
- 2 – 3 tbsps. Water (optional)
- 4 -5 pcs. Small Green Chilies
- 1 tbsp. Oil
- Prepare the Dhokla mixture first by mixing in besan flour, sooji, hing or asofetadia along with some salt and sugar.
- Remove the seeds from green chilies and crush it along with ginger by using mortar and pestle. Make sure that you grind it until it becomes a fine paste.
- Add the chili and ginger paste in the Dhokla mixture along with some oil and citric acid. Mix it well until everything is well-blended. Add some eno and whisk the batter more until it becomes bubbly. The more bubbles the batter has, the fluffier it’s going to be when cooked.
- Grease the pan where you will put the khaman in. Choose a bigger pan where the batter can fill just a half of it. You must do this so that the entire mixture will not overflow while cooking. Put the batter-filled pan inside a steamer before covering it.
- Steam the khaman until it starts to rise. Check whether that dhokla is cooked or not by piercing it with a toothpick. If the some of the batter still sticks in the toothpick, it means that the dhokla is still not cooked. On the other hand, the dhokla is already cooked if the toothpick comes out clean.
- Once cooked, cut the dhokla by using a sharp knife and cut it as you would cut a birthday cake before putting it in a plate and setting it aside.
- In an oil-heated pan, fry the green chilies over a low flame along with some curry leaves. When it becomes crispy, add some sugar and water. Pour it over the steamed dhokla then serve.