Saucepan@saucepan · Shared this recipeFollowIndian · snackKhaman DhoklaA steamed Indian savory snack made with gram flour, leavened with baking soda and ENO, and topped with a mustard seed and curry leaf tempering.total25 minprep10 mincook15 minservings5Original recipe on cookwithmanali.comKeep this recipeAdd a copy of Khaman Dhokla to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients5 servingsBack to 5 servings1 & 1/2 cups besan, 160 grams, also known as gram flour1 tbsp sooji, 14 grams, also known as semolina1 cup water, 240 ml/8 oz + 1-2 tablespoons if needed2 tbsp sugar, 25 grams1 tsp salt1 & 1/2 teaspoon ginger-chili paste, pulse together an inch of ginger and 2 green chilies in a food processor and use that0.25 tsp turmeric1 & 1/2 tablespoons oil, 22 ml, I used avocado oil0.75 tsp citric acid0.25 tsp baking soda1 tsp ENO ), also known as fruit salt, use plain ENO (blue color bottle2 tsp oil, 10 ml, I used avocado oil0.5 tsp mustard seeds7 curry leaves0.333 cup water, 80 ml1 tsp sugarpinch salt1 green chili, slicedchopped cilantro, to garnishdesiccated coconut, fresh or frozen, to garnishStepsClear checksTap an ingredient or step to check it off.1Step 1: In a large bowl, sift the besan and sooji using a strainer. Mix with a wire whisk and set aside.2Step 2: In another bowl, add 1 cup water, 2 tablespoons sugar, salt, and the ginger-chili paste. Stir to combine, then add turmeric, 1 & 1/2 tablespoons oil, and citric acid. Mix with a wire whisk until well combined.3Step 3: Add the sifted besan and sooji and mix to make a lump-free batter. The batter should be on the thicker side, not super thick and not runny. If it looks too thick, add 1 to 2 tablespoons more water. Cover and let the batter rest for 10 minutes.4Step 4: While the batter rests, prepare the steamer so it is ready before the final step. Add 2 & 1/2 to 3 cups water to the steamer and bring to a boil. Grease the steaming pan.5Step 5: After 10 minutes, add the baking soda and ENO to the batter and mix with a wire whisk. The batter will become lighter in color, increase in volume, and feel very light as if filled with air.6Step 6: Immediately transfer the batter to the greased pan (a 7.5-inch springform pan works well, but any pan can be used). Place the pan into the steamer and steam on high to medium-high heat for 15 to 16 minutes. The dhokla is done when a knife inserted in the center comes out clean.7Step 7: To make the tadka, heat 2 teaspoons oil in a small pan. Once hot, add the mustard seeds and let them pop. Add curry leaves and sliced green chili, and stir. Then add 1/3 cup water, 1 teaspoon sugar, and a pinch of salt. Stir until the sugar and salt dissolve, then remove from heat and let it cool.8Step 8: Once the khaman dhokla is steamed, remove the pan from the steamer and let it sit for 5 to 10 minutes. Then unlock the springform pan to release the sides. Place a serving plate on top and flip it upside down. Carefully remove the bottom of the pan.9Step 9: Let the khaman dhokla cool a little, then cut into pieces. Pour the cooled tadka over the cut cubes using a spoon, making sure the tadka and tadka water get onto the sides of the cubes as well. Garnish with chopped cilantro and freshly grated coconut, and enjoy with cilantro chutney.getsaucepan.com/r/3adb436c-7a5c-45f6-9060-067495814a74 · Original: https://www.cookwithmanali.com/khaman-dhokla/
