How to Make Gujarati Khaman Dhokla Recipe – You do not need to be from Gujarat to experience khaman dhokla. The grammar thick flour and yogurt batter are thick until it resembles a soft cushion. We’re down, take squares filled with mustard seeds and garnish with fresh coriander and sliced coconut – a boast of Gujarat’s pride. This same dhokla can be cracked and used in combination as a combination of chutneys, fried green peppers and a delicious green papaya salad in a different avatar known as khaman. My mother-in-law adds a bit of sugar to the batter to match all the Guajarati love by adding sweetness to their food. Remove the time it takes to ferment, it’s a quick way to make a delicious meal at any time of the day.
Prep Time : 3.30-4 hour
Cook time : 26-30 minutes
Level Of Cooking : Moderate
Taste : Sweet & Sour
Khaman Dhokla Recipe Ingredients
- Gram (besan) flour is cut into 2 cups
- Yogurt beat one cup
- Salt to taste
- Turmeric powder 1/2 teaspoon
- Paste green chilli-ginger 1 teaspoon
- Oil 2 tablespoons
- Lemon juice 1 teaspoon
- Baking soda bicarbonate 1 teaspoon
- Mustard seeds 1 teaspoon
- Freshly chopped coriander leaves of two tablespoons
- Coconut extract 1/2 cup
How to Make
Take a gram of flour in a bowl. Add the yoghurt and one cup of warm water and mix. Avoid lumps. Add salt and mix again.
In a small bowl take lemon juice, soda bicarbonate, one tablespoon of oil and mix. Add in the batter and stir quickly. Pour the batter into the greased butter and place it on the steamer.
Cover with lid and steam for 10 minutes. When slightly cooled, take the squares and place in a bowl / serving plate.
Heat the remaining oil in a small saucepan. Add the mustard seeds. When the seeds start to crack, remove and pour over the dokla.
Serve, garnished with chopped coriander leaves and chopped coconut.
Calories : 1446 Kcal
Carbohydrates : 137.7 gm
Protein : 53 gm
Fat : 76.2 gm
Other : 38.7gm