Khaman Dhokla is very common food in the Gujarat state of India made from gram flour. Khaman Dhokla is generally eaten as a snack, Khaman Dhokla is also the part of the Gujarati Thali (cuisine) is an almost identical dish of Dhokla in look but, actually has lot many variations with its batter and taste in comparison with that snack.
Khaman is often confused with Dhokla, which resembles khama in size and shape up to a great extent. However, Khaman are softer and light yellow in color, while Dhokla are generally harder and white or very pale yellow in color.
• 1 cup Besan (Bengal Gram Flour)
• 1 1/2 tbsp Semolina (Rava)
• ¼ tsp Turmeric Powder
• 3 1/2 tsp Sugar
• 1 tsp Ginger- Green Chili Paste
• 1/2 tsp Citric Acid (Nimbu Phool) or 1 tsp Lemon Juice
• Salt to taste
• 1 1/2 tsp Fruit Salt
• 1/4 tsp Oil for Greasing
• 1 tsp Oil
• 1/2 tsp Mustard Seeds (Rai)
• 1/2 tsp Sesame Seeds (Til)
• 2 Green Chilies chopped
• a pinch of asafoetida (Hing)
• 2 to 3 Curry Leaves (Kadi Patta)
• ¼ tsp Sugar
• 2 tbsp Chopped Coriander (Dhania)
8. Heat the oil in a small pan and add the mustard seeds.
9. When the seeds crackle, add the sesame seeds, green chilies, asafoetida and mix well, sauté on a medium flame for a second, while stirring continuously.
- 1 cup Besan (Bengal Gram Flour)
- 1½ tbsp Semolina (Rava)
- ¼ tsp Turmeric Powder
- 3½ tsp Sugar
- 1 tsp Ginger- Green Chili Paste
- ½ tsp Citric Acid (Nimbu Phool) or 1 tsp Lemon Juice
- Salt to taste
- 1½ tsp Fruit Salt
- ¼ tsp Oil for Greasing
- 1 tsp Oil
- ½ tsp Mustard Seeds (Rai)
- ½ tsp Sesame Seeds (Til)
- 2 Green Chilies chopped
- a pinch of asafoetida (Hing)
- 2 to 3 Curry Leaves (Kadi Patta)
- ¼ tsp Sugar
- 2 tbsp Chopped Coriander (Dhania)
- Combine all the ingredients together in a bowl (except the fruit salt) and mix well, adding water as required (approximately ¾ cup) to make a thick batter.
- Heat the steamer and boil the water.
- Just before steaming, add the fruit salt and add 2 tsp of water over it and whisk briskly.
- When the bubbles form, mix gently.
- Pour the batter immediately into a greased thali (like cake pan).
- Now place the thali into the steamer, cover with the lid and steam for 10 minutes.
- After 10 minutes remove the thali from steamer, cool slightly, cut into equal pieces and Keep aside.
- Heat the oil in a small pan and add the mustard seeds.
- When the seeds crackle, add the sesame seeds, green chilies, asafoetida and mix well, sauté on a medium flame for a second, while stirring continuously.
- Remove from the flame; add 2 tbsp of water, ¼ sugar, 2 pinch salt and mix well. Pour the tempering over the Dhoklas and garnished with coriander.