Gujarati Khaman Dhokla Recipe - Savory Steamed Lentil Cakes
A must try recipe, this lip smacking Gujarati Khaman Dhokla can be serve for breakfast or even had as an evening snack along with spicy Green Chutney and a hot cup of tea.In association with Preethi Kitchen Appliances
The Gujarati Khaman Dhokla is a very popular farsan from the Gujarati cuisine. It is traditionally made using the bengal gram dal, which is soaked and the ground to make the dhokla batter.
If you like this recipe, you can also try other Indian appetiser such as
For Khaman Dhokla Recipe
- 1 cup Chana dal (Bengal Gram Dal)
- 1/4 cup Curd (Dahi / Yogurt)
- 2 Green Chillies , chopped
- 1 inch Ginger , chopped
- 1 tablespoon Lemon juice
- 1 teaspoon Cooking oil
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Sugar
- Salt , to taste
- 1 teaspoon Enos fruit salt For seasoning of the Khaman Dhokla
- 1/2 teaspoon Mustard seeds
- 1 teaspoon Sesame seeds (Til seeds)
- 1 Green Chilli , slit
- 2 teaspoons Sugar
- 1 teaspoon Lemon juice
- 5 Curry leaves
- 1 teaspoon Cooking oil
- 1/4 cup Water For Garnish
- 1 tablespoon Fresh coconut , grated
- 1 tablespoon Coriander (Dhania) Leaves , freshly chopped
How to make Gujarati Khaman Dhokla Recipe - Savory Steamed Lentil Cakes
To begin making the Gujarati Khaman Dhokla Recipe, soak the chana dal for 4 to 6 hours.
Once soaked, drain the excess water and grind the chana dal, green chillies, ginger along with salt into a smooth batter.
Set the batter aside for 3 to 4 hours and allow it to ferment.
Once fermented, add the turmeric powder, oil, salt, sugar and enos fruit salt. Stir to combine well.
Prepare the steamer by preheating it with 2 cups water at its bottom. Grease the dhokla plates with oil.
Pour the Khaman Dhokla batter into each plate, filling only up to half its level.
Steam for about 12 to 15 minutes on high heat with the lid covered, until the dhoklas are cooked, that when a tester like a clean knife when inserted into the centre comes out clean. Turn off the heat and allow it to rest for 5 minutes in the steamer.
Take out the dholka plates from the steamer and allow it to cool completely before you can cut them into square or diamond pieces. Arrange them on a serving platter.
Heat oil in a small pan on medium heat; add mustard seeds, sesame seeds, slit green chilli and curry leaves and allow them to crackle.
Turn off the heat. Stir in the four tablespoons of water, sugar, lemon juice and salt to the above seasoning. Using a small quarter spoon, evenly sprinkle the seasoning mixture over the cut dhokla pieces. Garnish with coriander leaves and coconut and serve.
Arrange a set of khaman dhoklas on a serving platter. Spread the Dhania Phudina Chutney on the top side of these dhoklas and place another dhokla on top. Finally season these sandwich dhoklas with the seasoning mixture. Garnish the Sandwich Khaman Dhokla with coriander leaves and fresh grated coconut and serve.
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