Khaman Dhokla – Steamed, Low-Calorie Snack from Gujarat

Having grown up in Mumbai and with loads of Gujarati friends, the likes of Dhokla, Khandavi, Patra, Thepla, and Undhiyo were staple in our home. However, it is ages since I made any Gujarati food at home. Yesterday was a busy Saturday as I had to work and  get some plumbing work done in my home. As I was mulling over what breakfast to make, I realised that it was ages since we made Khaman Dhokla.

I like Khaman Dhokla because it gets done quickly and is very light on the stomach. While we normally have it as a light evening snack, it is a great choice for a breakfast too!

Eno Fruit Salt is widely used as a leavening agent in Dhokla. I am sure GlaxoSmithKline never realised how varied a use its antacid has. 🙂

Serves: 4

Time: 30 minutes

Essential Equipment: 6″ to 8″ steel plate or vessel, Pressure Cooker

Ingredients

1. Besan or Gram Flour – 1 Cup
2. Rava or Semolina – 3 tbsp
3. Green Chillies – 5
4. Ginger – 3/4″ piece
5. Dahi or Yoghurt – 1/4 Cup (Vegans can omit this)
6. Eno Fruit Salt – 1.5 tsp
   Or
   Soda Bicarb – 1/4 tsp + 1/2 tsp lemon juice
7. Lemon Juice – 1 tsp
8. Mustard Seeds – 1 tsp
9. Sesame Seeds – 1 tsp
10. Curry Leaves – 2 or 3
11. Finely Chopped Coriander – 1 tbsp
12. Oil – 2 tsp
13. Hing or Asafoetida – A Large Pinch
14. Salt to Taste
15. Water

Method

1. Sieve together the besan and rava to ensure there are no lumps.
2. Grind 3 green chillies and ginger to a fine paste.
3. In a large enough vessel, mix the besan, rava, green chilli-ginger paste, lemon juice, salt, and yoghurt.
4. Add water slowly till you have a thick batter of pouring consistency.
5. Set aside for 5 minutes.
6. Using 1 tsp oil, grease a 6″ steel vessel (or plate with high edges).
7.  Set aside.
8. If you using Eno Fruit Salt:
   1. In a small cup, mix the fruit salt with about 3 tbsp of water.
   2. As soon as you see the bubbles, pour the mix into the dhokla batter and mix well.
   3. Pour the batter into the greased steel plate.
9. If you using Soda Bicarb:
   1. Add the soda bicarb to the dhokla batter and mix well.
   2. Set aside for 2-3 minutes.
   3. Pour the batter into the greased steel plate.
10. Steam for 15 minutes.
11. Turn off the heat and let the Dhokla rest in the steamer for 10 minutes.
12. In a ladle, heat 1 tsp oil.
13. Add the mustard seeds and wait till they splutter.
14. Turn off the heat.
15. Add the sesame seeds, curry leaves, slit green chillies, and asafoetida.
16. Remove the Dhokla from the cooker.
17. Pour the tempering evenly over the dhokla.
18. Cut the Dhokla into 2″ squares.
19. Garnish with chopped coriander leaves.
20. Serve warm with Coriander Chutney.