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Light, spongy, and gut-friendly khaman dhokla. An aromatic snack or breakfast delight!
A popular Gujarati snack, these steamed chickpea flour cakes are incredibly soft, spongy, and light. Topped with a savory tempering, they have a delightful sweet and tangy flavor.
Serving size: 1 serving
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Light, spongy, and gut-friendly khaman dhokla. An aromatic snack or breakfast delight!
This indian and gujarati dish is perfect for breakfast or snack. With 327.35 calories and 10.18g of protein per serving, it's a low-calorie, low-phosphorus option for your meal plan.
Prepare the Batter: In a large mixing bowl, combine the sifted besan, suji, turmeric powder, and salt. Add the curd, ginger-green chilli paste, 1 tbsp sugar, lemon juice, 1 tbsp oil, and 1 cup of water. Whisk vigorously for 2-3 minutes to form a smooth, lump-free batter. The consistency should be like thick pancake batter. Cover and let it rest for 15 minutes.
Set Up Steamer: While the batter rests, pour 2-3 cups of water into a steamer or a large pot with a wire rack. Bring the water to a rolling boil over medium-high heat. Meanwhile, grease an 8-inch round cake tin or thali with a little oil.
Activate the Batter: Once the steamer is boiling, add the Eno fruit salt to the rested batter. Gently but quickly mix in one direction for about 30 seconds. The batter will become light, frothy, and almost double in volume. Do not overmix.
Steam the Dhokla: Immediately pour the aerated batter into the greased tin, filling it no more than 3/4 full. Place the tin inside the boiling steamer. Cover with a lid (wrap the lid in a kitchen towel to prevent condensation from dripping onto the dhokla). Steam on medium-high heat for 15-20 minutes. Avoid opening the lid for the first 15 minutes.
Check for Doneness and Cool: After 15 minutes, insert a toothpick into the center. If it comes out clean, the dhokla is cooked. If not, steam for another 3-5 minutes. Turn off the heat, carefully remove the tin, and let it cool on a wire rack for 10-15 minutes.
Prepare the Tempering (Tadka): While the dhokla cools, heat 2 tbsp of oil in a small pan over medium heat. Add the mustard seeds and let them crackle. Add the asafoetida, sesame seeds, slit green chilies, and curry leaves. Sauté for 30 seconds until fragrant. Carefully pour in 1/3 cup of water, add 2 tbsp of sugar, and bring to a boil. Simmer for 1 minute until the sugar dissolves.
Assemble and Serve: Once the dhokla has cooled slightly, run a knife along the edges and invert it onto a plate. Cut it into 1-2 inch squares. Pour the hot tempering liquid evenly over the pieces, ensuring it soaks in. Garnish with chopped coriander leaves and optional grated coconut. Let it rest for 10 minutes to absorb the flavors before serving.
