Khaman Dhokla |Without ENO |Gujarati Cuisine|Soft & Spongy

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is high in protein and fiber.

yogurt

🥗Healthier: plant-based yogurt

💰Cheaper: buttermilk

Plant-based yogurt offers a dairy-free option.

coconut

🥗Healthier: toasted almonds

💰Cheaper: desiccated coconut

Toasted almonds add crunch without coconut.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey provides natural sweetness.

Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again.

Leave it aside to ferment for three to four hours.

When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix.

Heat the steamer. Grease a thali.

In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly.

Pour batter into the greased thali and place it in the steamer.

Cover with the lid and steam for ten minutes.

Meanwhile, heat 1 tbsp oil in a small pan and add red mustard seeds cover it and allow them to crackle. Add curry leaves & green chilies.

In a small bowl add water, sugar and lemon juice, mix well. Add the tadka to the water mix.

When the dhokla cools down a bit, with a knife gently slide along the edges to separate it from the plate. Invert the mold over another plate. Dhokla will slide on the plate.

Pour this tempering over the dhokla evenly with the help of a spoon.

Garnish with some fresh grated coconut & coriander leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens