Khaman dhokla is fermented gram flour and yogurt batter steamed, cut into cakes and tempered with mustard seeds and topped with fresh coriander and grated coconut.
Dhokla (Khaman Dhokla)
Course: Breakfast, SnacksCuisine: IndianDifficulty: MediumServings
4
servingsPrep time
15
minutesCooking time
20
minutesIngredients
2 cup Chickpea flour (besan)
½ cup Curd
½ cup Water
1.5 tsp Ginger chili paste
Salt to taste
¼ tsp Turmeric powder
1 tsp Sugar powder
½ tsp Fruit salt
Ingredients for seasoning
3 tsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp 7-8 Curry leaves
1 tsp Sugar powder
½ cup Water
1 tbsp Coriander leaves
Directions
- Beat curd and water properly.
- Mix besan, salt, ginger chili paste, sugar, turmeric powder in this curd water.
- Stir properly and keep ma side for 1 hour.
- Batter should be medium.
- Now mix fruit salt in it.
- Grease the plate and pour this batter in dish.
- Boil water in steamer and place dish on it.
- Cover lid and cook for 15-20 minutes at medium flame.
- Remove from steamer.
- Heat oil in a pan at slow flame.
- Add mustard seeds in it.
- When it is spluttering, add cumin seeds and curry leaves.
- Also add sugar and water in it.
- When bubble is seen in seasoning, pour on khaman dish.
- Cut in to medium pieces and garnish with coriander leaves.
