Soft and Spongy, Khaman Dhokla is a very popular Indian street food. To make dhokla, gram flour and yogurt batter is steamed, tempered with mustard seeds and curry leaves and then cut into cakes.
Prep Time5 minutesmins
Cook Time15 minutesmins
Resting Time10 minutesmins
Total Time20 minutesmins
Course: Snack
Cuisine: Gluten-free, Indian, Vegetarian
Keyword: easy meal ideas
Servings: 4
Calories: 168kcal
Ingredients
1cupgram flour(besan, can also use chickpea flour)
Mix together all the ingredients (except for fruit salt) for the khaman dhokla in a bowl. Add the beaten yogurt and water mixture to make a thick batter. Add a little more water if required. The batter should just be able to flow down the spoon but not be very thin.
Let the batter stand for 15-20 mins.
Grease a small 6" tin with oil.
Now add the fruit salt (or ENO) on top of the batter. Add 2 tbsp of water on the fruit salt. It will immediately form bubbles. Mix it well and pour the batter into the greased tin.
Steam in a water bath on gas for about 10-12 minutes. Or in a microwave for 4-5 minutes. You can also use an idli maker for making dhoklas. Once the dhoklas are done, remove from the steamer and keep aside.
For the tempering
Heat oil in a small pan. Once the oil is hot, add asafoetida and mustard seeds. When the seeds crackle, add green chillies and curry chiliesSauté for a few seconds and remove from heat.
Add 2 tbsp water to the tempering. Mix well and pour evenly on top of the prepared dhoklas.
Cut the dhoklas into equal pieces and serve with green chutney.