Khaman Dhokla-For Indian Cooking Challenge!

Khaman Dhokla is a traditional snack of Gujarat, India. This savoury snack is made by steaming fermented chickpea flour(besan) along with few other ingredients. The steamed cake is known as Dhokla. Depending upon the ingredients used in making Dhoklas the name changes accordingly. Dhokla made with chickpea flour/besan is called Khaman Dhokla while the one made with rice,urad dal and sour curd is called Khatta(Sour) Dhokla. Dhoklas can even be made with Sooji(Semolina) and it is then known as Sooji Dhokla.

Khaman Dhokla was selected this time for Indian Cooking Challenge hosted by Srivalli of Spice Your Life for the month of July. The event focuses on bringing into light the long forgotten traditional recipes. Serve this hot Khaman Dhokla with spicy green chutney along with a cup of steaming tea!

For Dhoklas:

Ingredients:

For the batter:

Chick Pea Flour(Besan/Gram Flour) - 250 gms

Curd - 1/2 cup(Do not use sour curd)

Water - 1/2 cup

Cooking Soda - 1/2 tsp

For seasonings:

Oil - 1 tbsp
Turmeric a pinch
Green chilly paste of 2 chillies

Salt to taste
Sugar - 1 tsp
Citric acid - 1/4 tsp

Eno(Fruit Salt) - 5 gms(1 tsp) + more for dusting the vessel

For tempering:

Sesame seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp

Green Chillies
Curry leaves- few
Grated coconut- A handful
Coriander leaves/Cilantro- few

3 tsp water + 1 tsp Oil for moistening dhoklas

Method:

• For preparing the batter mix curd with water well. Add the flour and mix well till the batter becomes free of lumps. The consistency of batter should be like Idli batter, should be of dropping consistency rather than pouring consistency. You may add additional water if needed but I didn't.
• Add the soda, cover the vessel and leave it to rise for an hour. You will need another vessel for steaming process.Keep that vessel aside now.
• Meanwhile prepare the pressure cooker for steaming.
• Fill cooker with enough water, place a lid/plate in the cooker,over which you would be placing the vessel filled with batter. The reason for placing the vessel filled with batter over another plate/lid is to allow the vessel to rest upright and to prevent from swaying during the cooking process.
• Heat the water in the pressure cooker.
• Meanwhile to the batter add citric acid, oil, salt, sugar, turmeric powder, green chilly paste and mix well.
• When the water starts boiling in the cooker add eno to the batter and dust the vessel required for steaming(kept aside earlier) with eno. The reason for dusting the vessel with eno is to allow the bottom of the dhoklas to become porous. When you add eno to the batter you will see small bubbles coming out.
• Transfer the batter to the dusted vessel, place it in pressure cooker, cover with a lid and steam for about 7 minutes.
• After this time open the cooker and prick the dhoklas with a toothpick to check if its cooked. If the toothpick comes out clean, its done. Now cover and steam for another one minute. Turn off heat and let it rest for another 5 minutes.
• Remove vessel from cooker and pour water+oil mixture on top.
• For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard seeds start popping, remove and pour over the dhokla along with grated coconut and cilantro leaves.
• Cool before cutting into pieces.

For Green Chutney:

Ingredients:

Green Chillies - 3

Coconut - 1/2 cup

Coriander Leaves/Cilantro - a bunch

Few mint leaves

Lime - 1(I used 1/2 lemon)

Salt to taste

Method:

• Grind all the above ingredients except coriander leaves/cilantro adding enough water to a smooth paste.
• Add cilantro and grind again.
• Serve with Dhoklas.

Khaman Dhokla goes to Indian Cooking Challenge hosted by Srivalli.

Pooja.

Other Snacks: