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Instant Khaman Dhokla [Steamed Savoury Cake]
Added: 2nd Aug, 2005 | Viewed 7239 times | |
This recipe defines the essence of Gujarati snacks. It is a very popular and loved tiffin item along the west coast of India. Here I present an "instant" version that takes less than 20 minutes to make.
 
Preparation Time: 5 mins
Standing Time: 10 mins
Cooking Time: 20 mins
Serves 2
   Vegetarian  From My Recipe Book
Ingredients
For The Batter
   1 cup besan [split gram flour or chickpea flour]
   1 tsp citric acid [or juice of 1/2 lemon]
   a pinch of sodium bicarbonate
   2 tsps sugar
   salt to taste
   1 cup water
For The Tadka
   2 tbsp oil
   1 tsp mustard seeds
   a handful of chopped coriander leaves
   a sprinkling of shredded coconut
To Make The Batter
Mix besan, salt, sugar, citric acid and water in a bowl. To make the mixture light and fluffy, mix with a fork or egg beater. Stand for 10 mins. Add sodium bicarbonate and pour in a greased deep dish or 'thali'. Steam over boiling water for 20 mins. Remove from the steamer and cut into diamond or cube shapes.
The Tadka/Garnish

Heat oil in a pan. Add mustard seeds. Heat till the seeds start crackling. Remove from heat and pour evenly over the dhoklas. Top it with the chopped coriander and shredded coconut.

Serving suggestions
  • Serve hot with green chutney or spicy imli chutney.
    • Gel's Notes
  • For an interesting variation, add 'kasuri methi' [dry fenugreek leaves] and coriander seeds to the batter and Voila!! you have Masala Khaman
  • Prepare the steamer with the boiling water ahead of the dhokla preparation.
  • The recipe can be easily scaled to feed more people, 2 cups to serve 4, 3 cups to serve 6 and so on. The water measurement for the batter increases likewise.
  • You may want to add a little turmeric powder to the batter for a delicious authentic look.
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    Related Categories
  • Cuisine By Region/Origin > Indian > Gujarati
  • Course Types > Snack
  • Preparation Method > Steaming
  • Occasions > Picnic
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