Authentic Gujarati Khaman Dhokla with Green Chutney
Delight in this soft, spongy, and savory steamed cake from Gujarat, bursting with tangy and sweet flavors. Topped with a tempering of mustard seeds, green chilies, and fresh coriander, it makes a wonderfully light snack.
35min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Grease a standard steaming tin or plate with a little oil and set a steamer to boil with adequate water.
2
In a large mixing bowl, combine the besan, sugar, salt, turmeric powder, ginger-green chili paste, lemon juice, and water to form a smooth, lump-free batter.
3
Just before steaming, add the fruit salt to the batter and pour a splash of water over it to activate it, gently mixing in one direction until frothy.
4
Immediately pour the batter into the prepared greased tin and steam on medium-high heat for about 15 to 18 minutes until a toothpick inserted comes out clean.
5
Remove from the steamer, let it cool slightly, and cut into neat square pieces.
6
For the tempering, heat oil in a small pan, add mustard seeds, asafoetida, curry leaves, and green chilies, allowing them to sizzle.
7
Pour a couple of tablespoons of water into the tempering mixture, then evenly spoon this seasoned liquid over the prepared dhokla pieces.
8
Garnish generously with freshly grated coconut and chopped coriander leaves before serving with spicy green chutney.
Ingredients
1.5 cups besan (gram flour)
1 tablespoon lemon juice
1 teaspoon ginger-green chili paste
3/4 teaspoon fruit salt (Eno)
1 tablespoon sugar
1/2 teaspoon turmeric powder
Salt to taste
1 tablespoon oil
1 teaspoon mustard seeds
2-3 slit green chilies
A pinch of asafoetida (hing)
10-12 fresh curry leaves
1/4 cup water
Fresh grated coconut and chopped coriander for garnishing
*This AI-generated recipe may contain inaccuracies.