Instant Khaman Dhokla

Khaman Dhokla is a very popular, mouthwatering Gujarati snack. It is a savoury steamed cake that is prepared with semolina, gram flour and a few simple spices which is then tempered to give it an additional punch of flavour and texture. It’s healthy and nutritious, very quick to make, tastes delicious and goes really well with a hot cup of masala tea. Also, makes a good breakfast the next morning.

Makes 36 dhokla

Batter ingredients

2 cups semolina

1 tbsp. gram flour (chickpea flour)

1 cup yoghurt

Salt to taste

¼ tsp turmeric

1 tsp chilli powder (or crushed green chillies)

1 tsp garlic paste (optional)

1 ½ tsp ginger paste

1 tsp sugar

2 ½ cup water

1 tbsp. oil

1 tsp lemon juice (optional)

1 ½ tsp eno (fruit salt)

Tempering ingredients

2 tbsp. oil

1 tsp mustard seeds

8 -10 curry leaves

2 green chillies sliced

2-3 tsp sesame seeds

Fresh coriander

1 tbsp. desiccated coconut

Instructions

Mix all the batter ingredients together except the eno fruit salt, making sure there are no lumps.

Pour the batter into a greased oven tray.

Add the eno and mix in quickly.

The batter will start to look frothy and bubbly.

Place in preheated full steam oven for 18-20 minutes. Then leave to cool before cutting into squares or diamond shapes.

While dhokra are steaming, prepare the tempering.

Heat oil in a small pan.

When oil is hot, add the mustard seeds, cover pan and let them splutter.

Then add curry leaves, green chillies, sesame seeds and a little of the fresh chopped coriander.

Leave until the sesame seeds have turned golden brown and pour evenly over the dhokla.

Sprinkle with the desiccated coconut and the rest of the coriander.

Serve with my tomato chutney or chutney of your choice. (Recipe for tomato chutney under condiments).

P.S Eno is an antacid that contains sodium carbonate, sodium bicarbonate and citric acid. It is used in this recipe to give the dhokla that soft fluffy sponge like texture.