Gujarati Khaman Dhokla/ Indian savory cake

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Khaman dhokla is a signature dish of Gujarat. It is basically a sweet and tangy a savory cake made from besan or chickpea flour. This is a snack that can be prepared in about 30 minutes. You can serve dhokla with mint or coriander chutney. For coconut lovers, you can also sprinkle some coconut shavings on top of the khaman dhokla and enjoy it.

Things to remember while preparing Khaman Dhokla

Dhokla can be prepared using Eno salt or baking soda. But if you are using baking soda, do not add turmeric like I did not. This is because baking soda when mixed with turmeric gives reddish spots on your dhokla. Also your dhokla will have a soapy taste.
But if you are using Eno salt to prepare dhokla you can add about 1/4 teaspoon of turmeric.
If you like your dhokla spicy, you can also add red chili powder in your dhokla batter.
Do not add a lot of water to the batter else your dhokla will not rise

Course: Snacks

Cuisine: Gujarat (Indian)

Preparation time: 10 mins

Cook time: 20 mins

Servings: 2

Ingredients

1 cup besan/chickpea flour
½ tsp. of lemon juice or ¼ tsp of citric acid
Salt to taste
1 tsp. of grated ginger
½ tsp of baking soda
Cooking oil

For tempering

½ tbsp of oil
½ cup of water
1 ½ tbsp of sugarcane jaggery/sugar
Salt to taste
½ tsp of lemon juice
1 teaspoon of mustard seeds
4-5 curry leaves
2 green chilies chopped
1 tablespoon of chopped coriander leaves
1 tablespoon of grated coconut

Directions

In a bowl take the chickpea flour, salt, grated ginger, lemon juice and mix properly.
Now, add water(about ¼ cup) to the mixture to form a batter of thick flowing consistency.
Take a vessel with water. Bring the water to boil. The vessel should be chosen in such a way that the bowl that will be used to steam the khaman dhokla should be able to fit in this vessel.
Now, to the batter add the baking soda. The baking powder should be added at the end. If added before all the gas will evolve and escape from the batter. The dhoklas will be dense and not puff up.
Mix the baking soda properly to the batter. Do not over mix.
Now take a steel bowl for steaming the dhoklas. Brush the inner sides of the bowl with cooking oil.
Pour the batter in the bowl and keep it inside the pot with steaming water.
Cover the pot and let the dhoklas steam on medium flame till a knife comes out clean. (approximately 10-15 minutes)
Let the pot cool a bit while we temper the spices. In a pan take oil. Once the oil is hot add red chili, mustard seeds and curry leaves and saute them for 1 minute.
Now, add water, salt, and jaggery and let it come to a boil. Now, add the lemon juice and turn off the flame.
Take the bowl in which the dhokla was prepared and turn it upside down on a plate. Gently tap the back of the bowl and the khaman dhokla will come out on the plate.
Pour the tempering evenly on the prepared dhokla. Garnish with grated coconut and chopped coriander leaves. Cut them to squares and serve immediately.

Step by step instructions to prepare Khaman Dhokla

In a bowl take the chickpea flour, salt, grated ginger, lemon juice and mix properly. Now, add water(about ¼ cup) to the mixture to form a batter of thick flowing consistency.

Take a vessel with water. Bring the water to boil. The vessel should be chosen in such a way that the bowl that will be used to steam the khaman dhokla should be able to fit in this vessel.

Now, to the batter add the baking soda. The baking powder should be added at the end. If added before all the gas will evolve and escape from the batter. The dhoklas will be dense and not puff up.Mix the baking soda properly to the batter. Do not overmix.

Now take a steel bowl for steaming the dhoklas. Brush the inner sides of the bowl with cooking oil.

Pour the batter in the bowl and keep it inside the pot with steaming water.

Cover the pot and let the dhoklas steam on medium flame till a knife comes out clean. (approximately 10-15 minutes). Let the pot cool a bit while we temper the spices.

In a pan take oil. Once the oil is hot add red chili, mustard seeds and curry leaves and saute them for 1 minute. Now, add water, salt and jaggery and let it come to a boil. Now, add the lemon juice and turn off the flame.

Take the bowl in which the dhokla was prepared and turn it upside down on a plate. Gently tap the back of the bowl and the khaman dhokla will come out on the plate.