A delicious and healthy protein packed Gujarati tea time snack made with chickpea flour and topped with a fragrant tempering of mustard seeds, curry leaves and fresh coriander.
After all the festive hogging over Christmas, all we wanted to eat was something light yet delicious. Also, I didn’t want to spend a lot of time cooking. I think I’ve spent a fair amount of time whipping up festive cookies, cakes and treats last two, three weeks. So, I made this delicious sweet and savory dhokla for our brunch, today. When I tell you that this khaman dhokla recipe is quick and easy, I am not kidding you! This savory, chickpea flour steamed cake is an under 30 minute recipe. Growing up in Mumbai, that has a huge Gujarati population, dhoklas were a regular snack at home. Very rarely did maa make these, because we get freshly made ones in almost all sweet shops there. However, that’s not the case here, since I am yet to find a place that makes fresh and yummy dhoklas.
Since both the husband and I love this Gujarati snack, I finally decided to make it at home. And now I am wondering why didn’t I try this earlier. This steamed chickpea flour snack is not only a quick recipe but also comes together very easily. After all, this dhokla is a three ingredient recipe too. This recipe just keeps getting better and better. Furthermore, the tadka (tempering) of mustard seeds, curry leaves, fresh coriander and chilis makes it even more special. This tempering is not just made in oil but also water, which is simmered to incorporate all these fresh and fragrant flavoured. And it is this tempering that is sweetened with sugar and made tangy with lime juice, that gives the dhokla its yummy taste.
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Instant dhokla
While this is an authentic Gujarati khaman dhokla recipe, it is also an instant one. By this I mean that, you can go about making this using chickpea flour itself. There is no need for you to wash, soak and grind chana dal to make the dhokla batter. Grinding the dal to make dhoklas is the traditional way to doing it. However, this besan or chickpea flour version, is quicker, easier as well as authentic. Hence, it is a no brainer which method to choose when you want to make this on a weekday. The dhokla is made fluffy and spongy by adding some fruit salt to its batter. Alternatively, you could also use baking powder, if the former isn’t available to you.
This steamed chickpea flour cake is a vegan recipe. Not only is it healthy, since it is protein packed and hardly makes use of any oil, it also a very versatile recipe. Besides being a great tea time snack, you can pack the dhokla for your kids lunch box, too. Furthermore, you could make a delicious khaman dhokla chaat out of this. Add some chilled yoghurt, sweet and spicy chutneys along with chaat masala for a lip smacking dhokla chaat. No matter how you plan to serve this spongy deliciousness, everybody is going to love it. That’s a promise.
If you are planning to make it, I’d love to hear how you enjoyed your dhokla. You can share your food pictures with me over on Instagram. You can also share your feedback in the comments section below.
Eat hearty!
Khaman dhokla recipe
Equipment
- Steamer
Ingredients
- 1 cup besan (gram flour)
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tsp fruit salt or baking soda
For the tempering
- 2 tbsp sugar
- 1 tsp salt
- 8-10 curry leaves
- 1 tbsp mustard seeds
- 3-4 fresh chilis slit
- 3-4 tbsp coriander leaves finely chopped
- 3-4 tbsp coconut grated
- 2 tbsp lime/lemon juice
- 2-3 tbsp oil
- ¼ cup water
Instructions
- In a mixing bowl, mix together the besan, turmeric and salt. Add water gradually to form a batter of flowing consistency (not too thick or too runny). Cover and rest for 10 minutes
- In the meanwhile, prepare your steamer or place a pot of water with a stand (water shouldn't cover the stand) and set it to boil over medium heat.
- To the gram flour mixture, add in the fruit salt (or baking soda)* and give it a gentle mix. Pour the batter into a greased cake tin and set it to cook (covered) in the steamer, for 30 minutes over medium low heat
- Once cooked (toothpick inserted in the centre should come out clean), run a knife around the edges of the tin and remove the dhokla on a plate. Let it come to room temperature
- Heat a small frying pan with the oil, add the mustard seeds and wait for it to splutter. Then add the curry leaves and chilis, once fragrant add the water, salt, sugar and lemon/lime juice, mix well. Once it comes to a simmer and the sugar has dissolved, turn off the flame and add in the coriander leaves
- Cut the dhokla in diamonds and pour the tempering evenly all over it. Garnish it with some grated coconut and serve your khaman dhokla with sweet and spicy chutneys. Enjoy!
Notes
- *Add the fruit salt/baking soda always just before steaming the dhokla
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon
A very healthy and easy recipe
Thank you so much