A Gujarati classic, the khaman dhokla is a savoury besan cake that is steamed to cook. Mildly sweet and tangy, this spongy snack absorbs its flavour from the tempering that is poured over it after steaming.
Servings - 6
Difficulty Level - Easy
Preparation Time - 5 mins
Cook Time - 20 mins
- 150 g Master Cook besan (chickpea flour)
- 1 ginger, finely chopped
- 2-3 green chillies, finely chopped
- Pinch of turmeric
- Pinch of asafoetida
- 5-10 g baking soda or eno
- Salt to Taste
- 1 lemon, juiced
- 250 ml water
- 30 ml oil
- 80 ml water
- 5 g Master Cook mustard seeds
- 10-12 curry leaves
- 10 g sugar
- Coriander, for garnish
|Amount per serving|
|% Daily Value*|
|Total Fat 6.4g||8%|
|Saturated Fat 0.8g||4%|
|Total Carbohydrate 16.9g||6%|
|Dietary Fiber 3g||11%|
|Total Sugars 4.2g|
|Vitamin D 0mcg||0%|
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- Grease a pan to fit inside a steamer. Boil water in the steamer. It should bubble when the batter is ready to be placed inside.
- Mix together besan, turmeric, asafoetida, lemon juice, ginger, chillies and salt.
- To this, add water to form a thick, pour-able batter and whisk until there are no lumps.
- Add baking soda or eno to this mixture and whisk until it combines. It will start to bubble.
- Transfer to the pan and place in the hot steamer. Steam for 20-25 minutes or until cooked from within.
- When cooked, run a blade through the sides to release khaman from the mold. Flip onto a plate.
- Heat oil in a pan and crackle mustard seeds. Add curry leaves to this and let crisp completely.
- Carefully, add the 80 ml of water to this and the sugar. Mix until the sugar dissolves.
- Pour over the khaman evenly and generously. Garnish with coriander leaves and serve.