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Khamang Dhokle from Marathwada
Aruna
Khamang Dhokle is a traditional recipe from Marathwada. Made with coarsely ground kala chana atta called Bharda, these tempered, steamed balls are eaten with hot rice topped with ghee.
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Restimg Time
10
minutes
mins
Total Time
30
minutes
mins
Course
Accompaniments, Side Dish
Cuisine
Indian, Maharashtrian, Marathwada
Servings
4
People
Ingredients
1x
2x
3x
For Bharda
2/3
Cup
Kala Chana
(~ 200 gms)
Other Ingredients
1
tsp
Jeera, Cumin Seeds
2
tsp
Red Chilli Powder
1/2
tsp
Haldi, Turmeric Powder
3/4
tsp
Hing, Asafoetida
1
tsp
Rai, Mustard Seeds
2
tbsp
Oil
5-6
Curry Leaves
(Optional)
Salt to Taste
Hot Water, As Needed
Instructions
Making Bharda
Grind the kala chana till you get a coarse flour (like thick rava).
Making the Khamang Dhokle
Heat 1 tbsp oil.
Heat about 2/3 cup water.
Set water boiling in a steamer.
Mix together the bharda, turmeric, red chilli powder, salt, cumin, 1/2 tsp asafoetida, and hot oil.
Slowly add hot water and mix with a spoon till it starts to come together.
Wait for a couple of minutes and knead into a ball.
Divide into 16 equal portions and roll each portion into a ball.
Steam the Dhokle for 10 minutes and turn off the heat.
Add the Tempering
Heat 1 tbsp oil.
Add the mustard seeds and let them crackle.
Add 1/4 tsp asafoetida and curry leaves. Mix well.
Pour the tempering over the Dhokle.
How are these eaten?
Mix pieces of Khamang Dhokle with some hot rice topped with ghee and enjoy!
Keyword
Khamang Dhokle, Marathwadi Dhokle
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