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Light and fluffy, this tasty Gujarati snack made from chickpea flour is protein rich and takes just 20 minutes to make from scratch.
Khaman dhokla is a steamed savoury cake from the state of Gujarat, India, where it is usually prepared for breakfast (with masala tea) or as a snack (Gujaratis call these kind of snacks farsan). Once a regional delicacy, it is now a popular snack throughout India.
This dhokla has a soft, fluffy texture, making it light and airy. The flavours are tangy, a little spicy and slightly sweet. Being nutritious and low in calories, this is a great anytime snack.
To make Khaman dhokla gluten-free, simply leave out the semolina.
This recipe is quick and easy and does not require fermentation.
To prepare the mixture, the amount of water required depends of the quality of the chickpea flour, so add just enough to make a smooth batter.
It is important to prepare the steamer by bringing the water to a boil before adding the baking soda and lemon juice to the mixture. This is because the batter will need to be placed in the steamer as soon as the soda starts reacting with the lemon juice.
The mixture will rise during steaming so do not fill the dish/pan to the rim.
After cooking, remove the pan from the steamer and pour a small amount of water over the dhokla to keep it moist and soft. While the water is being absorbed, prepare the tempering.
Garnish with chopped coriander leaves, and serve warm along with a coriander chutney.
- 1 1/2 cup chickpea flour
- 1 1/2 tablespoons fine semolina flour
- 3/4 cup water
- 1 teaspoon lemon juice
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 medium green chilli, minced
- 1 inch ginger, minced
- 1 teaspoon baking soda
- 1 teaspoon lemon juice
- 3 tablespoons water
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 3 curry leaves
- 1 medium green chilli, cut in half
- 1 tablespoon coriander, chopped
- Prepare the steamer by bringing the water to a boil. Meanwhile, sift the chickpea flour into a medium mixing bowl. Add the semolina, salt, sugar, 1 teaspoon lemon juice, 3/4 cup water, green chilli, ginger and mix till it becomes a smooth batter (add a little more water if required).
When the water is boiling in the steamer, add the baking soda and lemon juice to the mixture. Mix and immediately pour into a greased 8" pan. Place the dish in the steamer immediately. Cover and steam for 15 minutes.
- Check that the dhokla is cooked through by inserting a clean knife through it and if it comes out clean, it is ready. If not, steam for another 2-3 minutes. Remove from the steamer, pour the 3 tablespoons water over the dhokla and set aside to prepare the tempering.
- In a small saucepan, heat the oil on medium heat and add the mustard seeds. Once they start to crackle, add the curry leaves, asafoetida and green chilli and fry for 30 seconds. Pour and spread over the dhokla. Garnish with chopped coriander. Cut the dhokla into squares and serve warm with a coriander chutney.
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