Khaman dhokla is Gujarati dish very similar to the south-
The traditional khaman dhokla is slightly dense and crumbly than the instant ones but
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.
Split Bengal gram (chana dal) – 1 cup
Split black gram (urad dal) – ¼ cup
Thick beaten rice (
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
Fresh coconut, coriander leaves and green chilli for garnish
- Wash chana dal and urad dal separately and soak separately in water for 4-6 hours
- Wash and soak
poha30 minutes before grinding
- Once soaked, drain all the excess water from dals and
- Grind urad dal with very little water to a fine paste and transfer into a large bowl.
- Next grind
pohawith very little water to a fine paste and transfer to the bowl.
- Lastly, grind chana dal with very little water to a fine paste and transfer into the bowl
- Mix everything together
- Cover and leave it for fermentation overnight (10-12 hours)
- Next morning the batter is fermented and ready to be used
- Make a paste of green chilli and ginger
- To the fermented batter, add salt, turmeric powder, lemon juice, ginger-green chilli paste and 1 tbsp oil
- Mix gently. If the batter is too thick, add a little water (the consistency of the batter should be similar to idli batter)
- Boil water in a steamer
- Grease a deep plate or dhokla stand with a some oil
- Pour the batter into the plate and place in the steamer
- Steam for 12-15 minutes
- Meanwhile, heat remaining oil in a small pan. Slit the green chilli and fry for a minute and set aside.
- Now add mustard seeds in the same pan
- Once it crackles, add curry leaves and
hing. Set the tempering aside
- Once the dhokla is completely done, pour the tempering onto it
- Garnish with fresh coconut and coriander leaves
- Cut into squares and serve
Recipe source here.