Khaman Dhokla is a traditional Gujarati savory snack. It is a steamed cake made of chickpea flour/gram flour which is rich in proteins & carbohydrates. It is typically served at breakfast or dinner as part of a Gujarathi Thali. It also makes a great tea time snack or even to serve at kids’ parties.
Years ago I would enjoy this lovely Khaman Dhokla which was prepared on a cart in a by lane on M.G.Road in Pune. There would be a large crowd each day awaiting their turn patiently for that awesome & irresistible plate of Khaman with the most delicious & mouth watering imli khajur chutney & spicy green coriander mint chutney. The plate of steaming hot Dhokla would be decorated generously with fresh grated coconut, fine nylon sev & fresh coriander leaves.
Today’s post is my favorite & I have tried & managed to get the light & spongy texture. Besides, I love snacks which have an element of sweetness & tanginess. I have tried to incorporate a few changes from a recipe taught to us during our school cooking class.
My recipe of the Khatta Meetha Khaman Dhokla does have that light, airy & spongy texture with a perfect jugalbandhi of sugar & lime which allows it to just melt in your mouth… So I am happy to share this wonderful tasty Gujarati delicacy with you… Happy Steaming …Cheers! 😀
- 1 cup Besan (Chana Dal Flour)
- 1 tsp. Citric Acid Crystals or lime juice or ½ cup curds
- ¼ tsp. Soda Bicarb or ENO
- 2 tsp. Sugar
- 1 tsp. Salt
- 1 cup Water
- 1 tbsp. Vegetable Oil (warm)
In a sufficiently large bowl mix together all the above mentioned dry ingredients.
Add warm oil, water & whisk to form a sufficiently thick lump less batter.
Set aside to ferment for about 15-30 minutes or till you see bubbles appearing on the top of the batter.
Lightly grease an aluminium tray or a steel tiffin which will fit in your steamer. Pressure cooker trays will also do.
Pour the fermented & will risen batter in the trays up to ¾ full; leaving sufficient space for the dhokla to rise while steaming.
Cover & steam in a pressure cooker without the vent or in a steamer for about 20-25 mins.
Once the dhoklas are well steamed, let it cool down.
Meanwhile prepare the tadka/tempering solution…
For the Sweet Tadka (Tempering) Solution :
- 1 tsp. Mustard Seeds (Rai)
- 1 tbsp. Vegetable Oil
- 2 fresh Green Chillies (finely cut)
- 1 sprig Curry Leaves
- 1 tsp. Sugar
- 5 tbsps. Water
For Garnishing :
- ¼ cup freshly grated Coconut (optional)
- A handful of freshly chopped Coriander Leaves
Procedure for Tempering:
Dissolve sugar in water thoroughly.
Then heat a tempering pan with oil till hot. Reduce heat & add the mustard seeds, curry leaves & green chillies. Let it splutter & crackle.
Quickly add the sugar solution.
Switch off the heat & stir the solution.
When the dhokla has cooled, slice/cut into diamonds or squares in the tray itself.
Gently pour the tadka solution all over the top of the dhokla.
Let the dhokla soak up the solution for about 10 minutes.
Transfer the Khaman Dhokla pieces on to serving plates.
Garnish with grated coconut & chopped coriander leaves.
Enjoy as a snack with a hot cup of tea or serve as a part of a Gujarati Thali along
with khajur imli chutney & coriander mint chutney.