Khaman Dhokla is one dish that brings me nostalgic memories. I'm not sure whether I have already written about this in my blog but I don't mind writing it again. I'm talking about the 30 golden days I spent in Gujarat with my parents when Shweets was born. I was having mixed emotions when Mom had to leave me and go to Gujarat as Dad was working there and MK had to leave for the US. I was totally down as I had to take care of my 4 month old baby all by myself. One fine day I suddenly thought of going to Gujarat and staying with my parents. MK readily said yes and my parents were excited too. They came and picked me from the Ahmedabad airport from there we had to take a train from there to the township my father was working. The place was totally new to me. I did not know anyone, I did not know the language but still it happened to be the best days of my life.
One of our neighbor introduced me to this Gujarathi snack. One evening she bought a big tiffin box full of Dhokla along with a spicy chutney. I did not know what it was. After she left I asked My Mom what was it and why did she bring so much. Then when I tasted it I knew why she got so much. Simply loved the savory cakes so much with the chutney. I instantly went to her and saw how she made it. I tried to recreate her chutney and did not come close to it. May be I should use the stone mortal and pestle she used to get the actual taste. The Dhokla came out perfect and super soft. For the steaming they had Dhokla plates and small cups. Even in Chennai you get the Dhokla plates like our normal Idly plates. I have just one Idly Cooker with 4 different plates which makes life easier. Do try these Gujarathi Savory snack and let me know how it turned out.
Preparation Time - 10 minutes
Rising Time - 1 hour
Cooking Time - 10 - 12 minutes
Serves - 4
Besan Flour - 1 1/2 cup
Curd - 1/2 cup
Water - 1/2 cup + 2 tbsp
Baking Soda - 1/2 tsp
Green Chilly - 2 - 3 no
Ginger - 1 small piece
Sugar - 1 tsp
Lemon Juice - 1/2 tsp
Eno Fruit Salt - 1 1/2 tsp
Turmeric Powder - a pinch
Grated Coconut - 3 - 4 tbsp
Coriander Leaves - 2 tbsp
Oil - 1 tsp
Salt as needed
Mustard - 1 1/2 tsp
Curry Leaves - 3 sprigs
Oil - 1 tsp
- Beat the curd well and add 1/2 cup water to it.
- Add the besan flour to it and mix thoroughly to form a thick batter.
- Add the baking soda to it and allow it to sit for about 1 hour.
- Grind the ginger and green chilly into a paste by adding few drops of water.
- Mix the 2 tbsp water and 1 tsp oil and keep aside.
- To the risen besan batter add ginger green chilly paste, turmeric powder, sugar, lemon juice and salt.
- Take a plate with about 3 inche sides, or a cake pan that will fit inside your pressure cooker. Fill the cooker with 1/4 of water and invert a stainless plate in the water. On top of this plate you will place your plate or vessel with the batter. Do not use the whistle. Alternatively you can fill 1/4 of water in a flat bottomed pan and place your plate or vessel with the batter and close it or you can use your Dhokla plates if you have one.
- Turn the heat on for the steaming vessel and set it in medium flame.
- Pour few drops of cooking oil in the vessel or plate you are going to use for steaming and sprinkle little eno fruit salt on the plate.
- When you are ready to steam, add the 1 1/2 tsp eno fruit salt to the batter, mix well.
- Transfer the batter to the prepared plate or vessel and place it in the steaming vessel and close the lid. Only fill until 1/2 of vessel as batter will rise while steaming.
- Steam cook for about 10 - 12 minutes. When a tooth pick inserted in the center comes out clean switch off flame.
- Carefully remove the plate out of the steaming vessel. Pour the already prepared oil water mixture on top of the dhokla.
- Heat 1 tsp oil in kadai, add the mustard when the mustard splutters add the curry leaves. Pour the tempering on top of the Dhokla.
- Garnish with grated coconut and coriander leaves.
- Serve Hot with Green Chutney or Tamarind Chutney.
- The batter has to be in dropping consistency.
- The eno fruit salt is used for extra rising. Use relatively fresh eno salt.
- Do not add turmeric more than a pinch it will over power and spoil the taste of the dhokla.
- Do not use sour curd this will spoil the taste of the dhokla
- The Eno Fruit Salt will be available in Indian Stores.