The base of this beautiful vegetarian meal is a smooth batter traditionally made with rice and split chickpeas. These soft and fluffy yellow cubes come from the Indian state of Gujarat as a quick version of famous Khaman. The batter can be made with gram flour or a combination of gram flour and semolina. Dhokla is then steamed for 15-20 minutes and cut into colorful cubes which are often seasoned with hot oil, mustard seeds, and green chilis.
Delicious dhokla is healthy, gluten-free meal that can be served as a snack, a side dish, or breakfast. Top with fried green chills, your favorite combination of spices, and enjoy!
Ingredients for Khaman Dhokla
- 3 cups gram flour
- 3 tbsp semolina
- 1 tbsp lemon juice
- 1 tbsp turmeric powder
- 2 tbsp sugar
- ¼ salt
- 1 ½ tsp fruit salt
- For tadka:
- 3 green chilis
- 1 tbsp mustard seeds
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp asafoetida (hing)
- 3 tbsp oil
- 2 tbsp coriander leaves, finely chopped – optional
How to Make Khaman Dhokla
- In a large bowl, combine gram flour, semolina, salt, and sugar. Mix well and gradually add about two cups of lukewarm water. Stir well and add lemon juice. Tightly wrap the bowl in plastic foil and let it sit for 15 minutes.
- Now stir in fruit salt and mix well for 2 minutes. Finally, add turmeric powder and mix again. Pour the mixture into a greased round or square baking pan with a matching lid.
- Add about three cups of water in a deep pan/steamer and bring it to a boil. Gently place the pan into the steamer and cover with a matching lid. Cook for 15-20 minutes, or until the toothpick inserted in the middle comes out clean.
- Remove the pan from the steamer and chill to a room temperature.
- Meanwhile, prepare tadka. In a medium-sized skillet, heat up three tablespoons of oil. Add mustard seeds, coriander seeds, and cumin seeds. Stir-fry for 2-3 minutes.
- Now add green chilli and hing and give it a good stir. Continue to cook for 2-3 minutes. Remove from the heat and set aside.
- Slice chilled dhokla into approximately 2-inches long square pieces. Top with tadka and optionally sprinkle with chopped coriander.