Khaman-Dhokla
Whip up a batch of fluffy Khaman Dhokla. These savory, steamed chickpea flour squares are perfect for a snack or light meal and come together faster than you'd think.
Ingredients
- 2 cups chickpea flour
- 1 cup plain yogurt
- 0.75 cup water
- 2 teaspoons ginger-green chili paste
- 2 teaspoons sugar
- 1.5 teaspoons salt
- 0.5 teaspoon turmeric powder
- 2 tablespoons sunflower oil
- 2 teaspoons fruit salt (Eno or similar, unflavored)
- 3 tablespoons water (for fruit salt)
- 2 tablespoons sunflower oil (for tempering)
- 1 teaspoon mustard seeds
- 0.5 teaspoon asafoetida
- 10-12 curry leaves
- 2 green chilies, slit lengthwise
- 0.25 cup water (for tempering sauce)
- 1 tablespoon sugar (for tempering sauce)
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons grated fresh coconut
Instructions
- In a large mixing bowl, combine 2 cups chickpea flour, 1 cup plain yogurt, 0.75 cup water, 2 teaspoons ginger-green chili paste, 2 teaspoons sugar, 1.5 teaspoons salt, and 0.5 teaspoon turmeric powder. Stir thoroughly with a spoon or whisk until a smooth batter forms, ensuring there are no lumps. The batter should have a pouring consistency.
- Cover the bowl and let the batter ferment in a warm place for 6-8 hours, or overnight. The fermentation helps in achieving a light and airy texture. In colder climates, place it in an oven with the light on.
- Grease two 8-inch round or square steaming trays with 1 tablespoon sunflower oil each. If you only have one tray, you can steam in two batches. Set up a steamer with about 2-3 cups of water and bring it to a boil.
- Just before steaming, add 2 tablespoons sunflower oil to the fermented batter and mix gently. Then, sprinkle 2 teaspoons fruit salt (Eno) over the batter and immediately pour 3 tablespoons water over the fruit salt. Gently mix the batter until it becomes frothy and light. Do not overmix, as this will cause the air bubbles to escape.
- Pour the frothy batter into the greased steaming trays, filling them about two-thirds full, and place immediately into the preheated steamer. Steam for 15-20 minutes on medium-high heat. To check for doneness, insert a toothpick into the center; it should come out clean.
- Once steamed, remove the trays from the steamer and let them cool for 5 minutes. Then carefully invert the dhokla onto a cutting board and cut it into 1.5-inch squares. Set aside.
- Prepare the tempering: Heat 2 tablespoons sunflower oil in a small pan over medium heat. Add 1 teaspoon mustard seeds and let them splutter. Then add 0.5 teaspoon asafoetida, 10-12 curry leaves, and 2 green chilies (slit lengthwise). Sauté for about 30 seconds until fragrant.
- Carefully add 0.25 cup water, 1 tablespoon sugar, and 1 tablespoon lemon juice to the tempering pan. Bring the mixture to a boil and let it simmer for 1 minute until the sugar dissolves and the flavors meld.
- Pour the hot tempering mixture evenly over the cut dhokla pieces. This will make the dhokla moist and flavorful.
- Garnish the Khaman Dhokla with 2 tablespoons chopped fresh cilantro and 2 tablespoons grated fresh coconut. Serve warm or at room temperature with green chutney.