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Easy Khaman Dhokla Recipe: Gujarati Snack
Khaman Dhokla recipe is a popular Gujarati snack made with chickpea flour (besan). It is a steamed cake that can be served either hot or cold.
The key ingredients of this dish include besan, sour yogurt, ginger-green chilli paste, lemon juice and a tempering of mustard seeds.
It is usually garnished with coriander leaves and grated coconut. Khaman Dhokla recipe can be had as a snack or served as part of a meal.
When served as part of a meal, it is usually accompanied by a sweet chutney or a spicy salsa.
Khaman Dhokla recipe is delicious, nutritious and easy to make. It can be cooked in less than thirty minutes and makes for a wonderful breakfast option.
It is also a great dish to make for picnics or potlucks. The batter of this dish can be prepared in advance and stored in the refrigerator for up to two days.
This Gujarati snack has gained popularity across India and is now served in many restaurants.
It is often served as part of thalis, which are traditional Gujarati platters. Many variations of this dish have developed since its inception and it can now be enjoyed with a variety of flavors and ingredients.
How To Make Easy Khaman Dhokla
Khaman Dhokla recipe is a delightful snack that can be savored by all! It is nutritious, easy to make, and can be served as part of a meal or as a snack. Try it at home and enjoy!
Prep Time: 3.30-4 hour
Cook time: 16-20 minutes
Total Time: 4H20M
Cuisine: Gujarati
Course: Snacks and Starters
Serve: 4 people
Author: Ranjeeta Nath Ghai
Ingredients for Khaman Dhokla Recipe
- 2 cups Gram flour (besan)
- 1 cup Yogurt whisked
- Salt to taste
- 2-3 Green chillies
- 1½ inch piece Ginger
- ½ teaspoon Turmeric powder
- 2 tablespoons Oil
- 1 teaspoon Soda bicarbonate
- 1 tablespoon Lemon juice
- 1 teaspoon Mustard seeds
- 2 tablespoons Fresh coriander leaves chopped
- ¼ cup Coconut scraped
Method
- Add gram flour to a bowl.
- Add yogurt and warm water to the gram flour and whisk well so there are no lumps. A slightly thick consistency should be achieved.
- Add salt, cover it and allow to ferment for 3-4 hours.
- In the meantime, grind green chillies and ginger into a fine paste.
- Once the gram flour mixture has been fermented, add turmeric powder and green chilli-ginger paste.
- Mix well and adjust the seasoning.
- Prepare the steamer by heating it.
- If you are using a thali, or shallow cake tin, grease the mould or shallow cake tin first.
- Take one teaspoon of oil and one teaspoon of soda bicarbonate in a small bowl.
- Stir briskly with the gram flour mixture after mixing.
- Pour batter immediately into the greased thali and position it in the steamer.
- During the steaming process, cover the pot with a lid and let it steam for ten to twelve minutes.
- Place in a serving bowl/plate when cool and cut into squares.
- In a small saucepan, heat the oil for tempering. Add mustard seeds and slit green chillies.
- Pour over the dhoklas when the seeds begin to crackle. Garnish with coriander leaves and coconut and serve.
Khaman Vs Dhokla
What is Khaman?
Khaman is a delectable delicacy that has a smooth and velvety texture, crafted with freshly grounded channa daal or besan flour. To achieve this unique consistency, the batter must be soaked in water until it develops into one similar to cake-batter. This is then baked to a soft and springy texture, resembling that of bread. Crafting a delicious and traditional Khaman dish is made easy with the use of staple ingredients like gram flour, semolina (rava/suji), lemon juice, and curd. You can make this tasty snack in the oven, a steamer, or even your microwave! To complete the dish, a flavor-rich tempering combination of curry leaves, asafoetida (hing), and chillies is added. If you’re looking for something out of the ordinary, then check out some of these inventive versions of khaman. They’ll be sure to tantalize your taste buds and make a lasting impression!
What is Dhokla?
Distinguishing between a dhokla and khaman requires an experienced eye. Dhokla has a unique, slightly tangy flavor and is an appetizing pale yellow or white hue. It’s prepared from fermented batter consisting of rice and split chickpeas that are carefully blended together to create its distinct taste. Commonly enjoyed with curd or coriander-infused chutney, this dish is bound to tantalize your taste buds. Dhokla stands out from Khaman with its slightly firmer texture and fragrant tempering of mustard seeds, coriander leaves, and split green chillies. Not only can it be enjoyed as a delectable breakfast, but this treat is also the perfect evening snack. Dhokla offers the same variety of options as khaman, allowing you to experiment with different recipes and flavors.
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Quick Overview
Recipe Name: Easy Khaman Dhokla Recipe: Gujarati Snack
Author: Ranjeeta Nath Ghai
Description: Khaman Dhokla recipe is a delightful snack that can be savored by all! It is nutritious, easy to make, and can be served as part of a meal or as a snack. Try it at home and enjoy!
Preperation time: 3-4H
Cook Time: 16-20M
Total Time: 4H20M
Type: appetizer
Recipe Yield: 4 servings
Recipe Ingredients: 2 cups Gram flour (besan) , 1 cup Yogurt whisked , Salt to taste , 2-3 Green chillies , 1½ inch piece Ginger , ½ teaspoon Turmeric powder , 2 tablespoons Oil , 1 teaspoon Soda bicarbonate , 1 tablespoon Lemon juice , 1 teaspoon Mustard seeds , 2 tablespoons Fresh coriander leaves chopped , ¼ cup Coconut scraped
Recipe Instructions: Add gram flour to a bowl. Add yogurt and warm water to the gram flour and whisk well so there are no lumps. A slightly thick consistency should be achieved. Add salt, cover it and allow to ferment for 3-4 hours. In the meantime, grind green chillies and ginger into a fine paste. Once the gram flour mixture has been fermented, add turmeric powder and green chilli-ginger paste. Mix well and adjust the seasoning. Prepare the steamer by heating it. If you are using a thali, or shallow cake tin, grease the mould or shallow cake tin first. Take one teaspoon of oil and one teaspoon of soda bicarbonate in a small bowl. Stir briskly with the gram flour mixture after mixing. Pour batter immediately into the greased thali and position it in the steamer. During the steaming process, cover the pot with a lid and let it steam for ten to twelve minutes. Place in a serving bowl/plate when cool and cut into squares. In a small saucepan, heat the oil for tempering. Add mustard seeds and slit green chillies. Pour over the dhoklas when the seeds begin to crackle. Garnish with coriander leaves and coconut and serve.
Recipe Cuisine: Indian/Gujarati
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