Khaman Dhokla


Khaman dhokla is Gujarati dish very similar to the south-indian idli. This famous dish needs no introduction. It is widely available in sweet and snack shops all over India. But the store ones are made with besan (chickpea flour) and are made instantly, unlike the traditional ones that are made by fermenting the batter.
The traditional khaman dhokla is slightly dense and crumbly than the instant ones but are way more healthy and far better in taste.
If the batter is fermented well, the dhokla does not need any baking soda or fruit salt that is added in the instant ones. I do not add them in the batter as it naturally has the lightness to it. If you are very keen on the porous texture that comes with the nylon dhokla, you made add a pinch of soda before steaming but remember soda would give it a distinctive after taste which most of us are not a fan of.
This authentic, traditional dish is great for breakfast, snack and lunch boxes. Do give this recipe a try and you will not want to go back to instant dhoklas again.

Ingredients:

Split Bengal gram (chana dal) – 1 cup
Split black gram (urad dal) – ¼ cup
Thick beaten rice (poha) – ¼ cup
Turmeric powder – ½ tsp
Green chilli – 1-2 or as per taste
Ginger – a small piece
Juice of ½ lemon (optional)
Salt to taste
Peanut oil – 2 tbsp (or any regular cooking oil)
Mustard seeds – 1 tsp
Curry leaves – 8-10
Asafotida (hing) – one pinch
Fresh coconut, coriander leaves and green chilli for garnish

Method:

  1. Wash chana dal and urad dal separately and soak separately in water for 4-6 hours
  2. Wash and soak poha 30 minutes before grinding
  3. Once soaked, drain all the excess water from dals and poha
  4. Grind urad dal with very little water to a fine paste and transfer into a large bowl.
  5. Next grind poha with very little water to a fine paste and transfer to the bowl.
  6. Lastly, grind chana dal with very little water to a fine paste and transfer into the bowl
  7. Mix everything together
  8. Cover and leave it for fermentation overnight (10-12 hours)
  9. Next morning the batter is fermented and ready to be used
  10. Make a paste of green chilli and ginger
  11. To the fermented batter, add salt, turmeric powder, lemon juice, ginger-green chilli paste and 1 tbsp oil
  12. Mix gently. If the batter is too thick, add a little water (the consistency of the batter should be similar to idli batter)
  13. Boil water in a steamer
  14. Grease a deep plate or dhokla stand with a some oil
  15. Pour the batter into the plate and place in the steamer
  16. Steam for 12-15 minutes
  17. Meanwhile, heat remaining oil in a small pan. Slit the green chilli and fry for a minute and set aside.
  18. Now add mustard seeds in the same pan
  19. Once it crackles, add curry leaves and hing. Set the tempering aside
  20. Once the dhokla is completely done, pour the tempering onto it
  21. Garnish with fresh coconut and coriander leaves
  22. Cut into squares and serve
Wash and soak chana dal, urad dal and phoa
Grind into smooth paste, mix well and let ot ferment
Batter after fermentation
Mix turmeric, salt and ginger-green chilli paste
Add oil and mix
Pour into a greased plate
Place in a steamer
Steam until competely done
Prepare the tempering in a small pan
Pour tempering and garnish
Cut into squares and serve

Recipe source here.