Khaman Dhokla

Author Heena Modi

Prep time

10 Min

Cook time

25 Min

Total time

35 Min

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Khaman Dhokla

This dish is delicious, easy to make, and light on the tummy.

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Ingredients

For the Batter

• 125g gram flour (Besan)
• 1/2 tsp chili powder
• 1 tsp coriander seeds (dhana)
• 1/2 tsp citric acid
• 1 tsp salt or as per taste
• 1/4 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)
• 1 1/2 tsp mustard seeds (rai)
• 1 tsp desiccated coconut

Instructions

For the Khaman Dhokla

1. Excluding the water and Eno, mix all the batter ingredients together.
2. 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.
3. Spray a 3-inch deep steaming tray with sunflower oil and set it aside.
4. Add 1 heaped teaspoon of 'Eno' to the batter and stir vigorously - it will begin to react and froth.
5. Pour the batter into the steaming tray ensuring there's at least 1/2 inch gap from the top.
6. 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.
7. Place a lid on top and steam for 25 minutes.
8. After steaming, allow it to cool for 15 minutes before cutting it into 4 cm cubes.

For the Tadka/Tempering

1. In another pan, heat a few sprays of sunflower oil.
2. After it's heated up, add the mustard seeds, dried sweet curry leaves, and asafoetida and put the lid on the pan.
3. When the seeds finish popping, pour this 'dressing' over the diced pieces of dhokla.
4. Garnish the pieces with desiccated coconut and enjoy with a cup of Vegan 'Indian' tea!

Disclaimer: Some or all allergens may not be listed

Did you make this recipe?

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