Khaman Dhokla
This dish is delicious, easy to make, and light on the tummy.
- Prep
- 10 min
- Cook
- 25 min
- Cuisine
- Gujarati
1×
Ingredients
For the Batter
- 125 g gram flour (Besan)
- ½ tsp chili powder
- 1 tsp coriander seeds (dhana)
- ½ tsp citric acid
- 1 tsp salt or as per taste
- ¼ tsp turmeric powder (haldi)
- 300 ml water
- 1 heaped spoon of Eno (instant soda)
For the Tadka/Tempering
- A few sprays of oil
- Few dried curry leaves
- Pinch of asafetida (hing)
- 1½ tsp mustard seeds (rai)
- 1 tsp desiccated coconut
Method
For the Khaman Dhokla
- Excluding the water and Eno, mix all the batter ingredients together.
- Add the water a little at a time to avoid lumps of flour forming - I found mixing it with my hands was better as I could find any lumps and squeeze them out.
- Spray a 3-inch deep steaming tray with sunflower oil and set it aside.
- Add 1 heaped teaspoon of 'Eno' to the batter and stir vigorously - it will begin to react and froth.
- Pour the batter into the steaming tray ensuring there's at least 1/2 inch gap from the top.
- Place the steaming tray within a larger vessel (either a large wok or pan or an Instant Pot). Ensure that 1/4 of the vessel is filled with boiling water.
- Place a lid on top and steam for 25 minutes.
- After steaming, allow it to cool for 15 minutes before cutting it into 4 cm cubes.
For the Tadka/Tempering
- In another pan, heat a few sprays of sunflower oil.
- After it's heated up, add the mustard seeds, dried sweet curry leaves, and asafoetida and put the lid on the pan.
- When the seeds finish popping, pour this 'dressing' over the diced pieces of dhokla.
- Garnish the pieces with desiccated coconut and enjoy with a cup of Vegan 'Indian' tea!
