Gujarati Khaman Dhokla
A soft, spongy, and mildly tangy steamed snack, flavored with green chillies and ginger, Gujarati Khaman Dhokla is best enjoyed with coconut chutney. Light yet satisfying, this traditional dish is a staple in Gujarati households and popular across India.
Ingredients:
- 1 cup rice
- 1 cup urad dal
- 1 cup yellow moong dal
- 3 cups sour buttermilk
- 2 green chillies, crushed fine
- 1/4 tsp ginger, grated fine
- 1/2 tsp soda bicarb
- 2 tbsp oil
- 2–3 pinches red chilli powder
- 1/2 tbsp coriander, finely chopped
- Salt to taste
Instructions:
- Prepare the Flour: Mix rice and dal, wash, drain, and dry on a clean cloth for a few hours until grains are completely dry. Grind to a coarse flour (like very fine sooji) in a dry grinder or flour mill. Store in an airtight container for up to 2 months.
- Make the Batter: To prepare khaman, take 1 cup of the flour in a bowl and add buttermilk. Mix well and set aside for 4–5 hours.
- Activate the Batter: Dissolve soda bicarb in the oil and add to the batter. Mix in all ingredients except red chilli powder and coriander.
- Steam the Dhokla: Pour immediately into a greased 6" diameter plate. Steam over water in a cooker or steamer until cooked. (Insert a knife to check; it should come out clean.)
- Finish and Garnish: Sprinkle red chilli powder and coriander on top, then steam again for 2–3 minutes.
- Serve: Cut khaman dhokla into squares or diamond shapes and serve hot with coconut chutney.
Tips:
- Fermentation time may vary depending on weather; ensure batter is light and airy before steaming.
- For extra flavor, drizzle tempering of mustard seeds, curry leaves, and green chillies over steamed dhokla before serving.