Khaman Dhokla Recipe

 Khaman Dhokla Recipe

Ingredients:

1 cup chickpea flour (besan)

1/2 cup yogurt (dahi)

1/2 cup water

1 tsp ginger paste

1-2 green chilies, finely chopped

1 tsp Eno fruit salt

1 tsp sugar

1 tsp salt

2 tbsp oil

1 tsp mustard seeds

1/4 tsp asafoetida

10-12 curry leaves

1 tbsp chopped coriander leaves

Instructions:

In a large mixing bowl, add chickpea flour, yogurt, water, ginger paste, green chilies, sugar, and salt. Mix well to form a smooth batter.

Cover the bowl with a lid or a plastic wrap and let the batter rest for 15-20 minutes.

After 20 minutes, add Eno fruit salt to the batter and mix well. The batter will become light and fluffy.

Grease a 7-8 inch round cake pan or a thali with oil.

Pour the batter into the greased pan and place it in a steamer or a pressure cooker without the whistle on. Steam it for 15-20 minutes on medium heat.

Check if the dhokla is cooked by inserting a toothpick or a knife in the center. If it comes out clean, it means the dhokla is cooked.

Let the dhokla cool down for a few minutes before cutting it into pieces.

For the tempering, heat oil in a small pan. Add mustard seeds and let them splutter. Add asafoetida, curry leaves, and green chilies. Stir for a few seconds.

Pour the tempering over the dhokla and spread it evenly. Garnish with chopped coriander leaves.

Cut the dhokla into small pieces and serve with tamarind or green chutney.

Enjoy your homemade Khaman Dhokla!