Khaman dhokla is like having a savory cake which needs no baking 🙂 .. So, sharing another snack recipe and hope you all have a great day. Serve it with some green chutney and sweet tamarind chutney. Green chutney – click here for recipe
Sweet tamarind chutney – click here for recipe
- 1+1/2 cup Besan / Bengal Gram flour / Chickpea flour
- 1/2 cup Curd/dahi
- 1/4 tsp Turmeric Powder
- 2 Green chilli (grind to make a paste)
- 1/2 tsp Baking Soda
- 4 tsp Vegetable Oil
- 2 tsp Sugar
- 1 tsp Lemon Juice
- 1+1/2 tsp Eno (green) / Fruit Salt
- Salt to taste
- 2 tsp Mustard seeds
- 1/8 tsp Asafoetida/hing
- 1 sprig Curry leaves
- 2 tbsp Freshly grated coconut
- 2 tbsp Fresh coriander leaves
Add curd and water (1 cup) in a mixing bowl and blend it well.
Now add gram flour, turmeric powder, chili paste, 1 tsp cooking oil, sugar, salt, lemon juice, baking soda and mix it well. Make sure there are no lumps in the batter.
Grease a 8 inch pan with oil. Fill water in your cooker and keep it ready.
Now add fruit salt in the batter gently and in few minutes you will see bubbles forming on the top.
Transfer the content in the pan and Steam it in a cooker for 8-10 minutes. If you are using pressure cooker to steam, do not use a whistle.
Remove the pan from the cooker and let it cool down.
Add 2 tsp oil in a small frying pan and add mustard seeds. When mustard seeds crackle, add asafoetida and curry leaves and saute for few seconds. remove from the flame and let it cool down completely.
Mix this tempering with 2 tbsp of water and pour it over dhokla.
Garnish with grated coconut and coriander leaves.
Cut them into small pieces carefully and serve!