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This is the first official challenge for Indian Cooking Challenge and Khaman Dhokla is on the menu. I remember making it couple of years with a recipe from one of my Gujarati friends. Over-confident ME never wrote it down and thought I can re-create just from my memory.. hmmm.. So when I started making it, I completely blanked out on how much citric acid to add and I probably added about 2tbsp. It was soooo sour that it was practically inedible. I’ve never made these again until now and Srivalli‘s recipe is just perfect. Even with some mishaps on my part, they turned out just perfect.

Khaman Dhokla

  • Servings: 4-serving
  • Time: 20 mins
  • Difficulty: easy
  • Print

Summary

  • Cuisine: gujarati
  • Passive Time: 10 mins
  • Course: breakfast
  • Cooking Technique: Steaming
  • Preparation Time: 10 mins
  • Cooking Time: 5~7 minutes mins

Ingredients

For the Batter:
1½ cups Besan (Chickpea flour)
½ cup Curd (not sour)
½ cup Water
½ tsp Cooking soda
Seasoning for the batter:
1 tbsp Oil
a pinch Turmeric
2 Green chili – coarsely crushed
1 tsp Sugar
¼ tsp Citric Acid
1 tsp Eno
Tempering:
1 tsp Mustard Seeds
2 tbsps Coriander leaves
6 Curry leaves

Steps

  1. Mix curd with water. Add this to the besan and mix well to make a lump less batter. Add water, as needed to get the batter to pouring consistency as in idli batter. Set aside for 1 hour for rising.
  2. After 1 hour, add all the seasoning ingredients; oil, turmeric, green chili paste, sugar & citric acid.
  3. Bring some water to a boil in a pressure cooker.
  4. When the water starts to boil, add eno to the batter and mix gently. Sprinkle a little bit of eno on the steaming plate/ container. Pour in the batter and steam for 5-7 minutes. Turn off the heat and allow to cool for another 5-7 minutes. Then test for doneness by inserting a toothpick/ knife. Cover and let it remain on flame for another 1 minute.
  5. Then remove the plate/ container from the PC. Mix 3tsp water with 1tsp oil in a small bowl. Sprinkle this over the dhoklas.
  6. Finally add the tempering: heat 1tsp oil in a small saucepan, add mustard seeds and curry leaves; add to the dhoklas as soon as the seeds start to splutter. Garnish with coriander leaves.

For the Green chutney:

  • Servings: 1-cup
  • Time: 10 mins
  • Difficulty: easy
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Summary

  • Cuisine: north indian
  • Style of Preparation: Vegan
  • Course: condiments
  • Preparation Time: 10 mins

Ingredients

½ cup Coriander leaves
¼ cup Mint leaves
1 tsp Cumin seeds
2 tbsps Grated coconut
1 tbsp Lime juice
2 Green chilies
to taste Salt & Sugar

Steps

  1. Method: Blend all the ingredients to a smooth paste. Enjoy with the dhoklas.

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