Khaman Dhokla

Khaman dhokla is a famous Gujrati snack. It is readily available in every part of the state and also mostly everywhere in the country. People who love these dhoklas eat them for breakfast or as a savory accompaniment to lunch or dinner. The dhoklas may be made from gram flour or by soaking and grinding chana dal. It is then steamed in a steamer. With a variation in this recipe you may also make Amiri khaman dish. Here, I am sharing the recipe of besan khaman dhoklas.

Preparations Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4

Ingredients:

• 1 1/2 cups gram flour
• 1 1/2 tablespoons rava/ sooji/ semtolina
• 1 1/2 teaspoons lemon juice
• 1 teaspoon Eno (fruit salt)
• 1/4 cup yogurt
• 1 teaspoon green chili and ginger paste (optional)
• 2 teaspoons sugar
• 3/4 cup water
• 1 teaspoon oil for greasing
• Salt to taste
• 1 tablespoon fresh shredded coconut 
• 2 tablespoons chopped green coriander leaves for garnish 

For Tempering:

• 3 tablespoons oil
• 3 to 4 green chilies, slit lengthwise and cut into halves
• 4 to 5 curry leaves
• 1 teaspoon sesame seeds
• 1 teaspoon mustard seeds
• A pinch of asafoetida 

Directions:

1. In a bowl, combine the besan, rava/semolina, sugar, ginger-green chili paste, lemon juice and salt with approx. 3/4 cup of water. Mix well using a whisk to get a smoother batter. 
2. Just before steaming, add the Eno and mix lightly.
3. Pour the mixture into a greased thali and spread evenly by rotating the thali clockwise. Steam in a steamer for 10 to 12 minutes. Keep aside.
4. Heat oil in a small nonstick pan. Add the mustard seeds. When the seeds crackle, add the sesame seeds, curry leaves, asafoetida, and green chilies. Sauté on medium flame for 20 seconds.
5. Remove from the flame, add 1/2 cup water and wait for a few minutes until the water is absorbed.
6. Pour the tempering over the dhoklas and spread evenly. 
7. Cut into desired pieces and garnish with coriander leaves.
8. Serve with green chutney.