Khaman Dhokla | Non-Fried Snack

Hello Foodies,

Khaman Dhokla is a non-fried savoury snack. It is a Gujarati dish but is very famous in all over India. These savoury snacks are really soft and spongy. They are made of besan/gram flour and are cooked by steaming. Khaman dhokla goes well with Coriander Chutney, Garlic chutney or even with Date - Tamarind chutney. 

Fermentation Time: 3 - 4 hours

(For “Instant Khaman Dhokla” you can skip fermentation process)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Yield: 4 servings

Ingredients:

For Batter:

• Gram Flour/ Besan/ Chickpea Flour ~ 2 cup
  
• Yogurt ~ 1 cup
• Semolina/ Rava/ sooji ~ 1 Tbsp
  
• Lemon juice ~ 1 + ½ tsp
• Sweet Soda ~ 1 tsp
• Green chilli - ginger paste ~ 1 tsp
  
• Turmeric Powder ~ ½ tsp
• Oil (for greasing) ~ 1 tsp
  
• Water ~ 1 cup, warm
• Salt to taste
  

For Tempering:

• Oil ~ 2 Tbsp
  
• Curry Leaves ~ 10-15 
  
• Mustard Seeds ~ 1/2 tsp
  
• Green chilli ~ 1, chopped (optional)
• Asafoetida/ Hing ~ a pinch

How to Prepare:

• Take besan/gram flour in a bowl. Add yogurt, semolina and approximately one cup of warm water. Mix it well avoiding lumps. Add salt and mix again.

• Leave it to ferment for 3 - 4 hours. Keep it aside. When besan batter has fermented, add turmeric powder and green chilli-ginger paste. Mix it well.

• Heat the pressure cooker with some water. The water should already be boiling, when you place the pan with the dhokla batter.   

• Grease a thali.

• In a small bowl,  add lemon juice, sweet soda, oil and mix it well. Add it to the batter and whisk briskly. Its volume would increase to almost double.

• Pour batter into the greased thali and place it in the pressure cooker. Remove the weight/whistle from the lid and cover the cooker tightly with the lid.

• Steam for 14 - 15 minutes. Turn off the gas.

• When the dhoklas become warm, with a blunt knife gently slid along the edges. Keep a plate on top of the pan and invert the pan. Cut into desired shapes and keep it aside.

• Heat oil in a small pan. Add Hing and mustard seeds. When the seeds begin to crackle, add curry leaves and green chilli(optional). Remove and pour this tempering evenly on the khaman dhokla.

• Serve khaman dhokla with Coriander chutney, Garlic chutney or even with Date - Tamarind chutney.

Note: **For making gluten free dhokla, skip adding asafoetida and semolina.
**Avoid adding excess of turmeric powder, as it reacts with soda.

Hope you people loved this recipe of Khaman Dhokla - A Non-Fried Snack and would definitely try this recipe at your home. Kindly post your suggestions and feedback to us.
Stay tuned for more tasty and healthy homemade Indian recipes.
Happy Cooking! Enjoy!