Khaman dhokla is probably the most famous Gujrati snack across India. Easily available in some states and difficult to find in others. Somehow, I love this healthy steamed snack with tea in the evenings, but Bangalore disappoints me by not having it so readily available. I actually have to go in search of it and most times it is just so sweet that it turns me off. Since it is so easy to make, I often end up making it at home myself.
Ingredients:
Besan - 1 cup
Fine rava - 1/4 cup
Eno salt - 2 sachets
Green chillies - 4-5
Ginger - 1 small piece
Mustard seeds - 1 tsp
Coriander leaves - a handful
Fresh grated coconut - 2 tbsp
Salt
Water - 1/2 cup
Oil - 4-5 tsp
Method:
Mix the besan and rava. Using rava is optional, dhokla can be made with only besan also.
Crush the ginger and make a paste of the 2 green chillies and add to besan.
Add salt and water
Fill a steamer with water and keep on stove.
Grease a small vessel/ bowl. I used an idli steamer so I used the idli plates itself to steam the dhoklas.
Once the steamer is ready, mix the Eno salt into the besan and immediately transfer to the greased vessel and place in the steamer.
Allow it to steam for 7-10 minutes.
Remove from steamer and cut into 2" pieces.
Heat 3 tsp oil, add mustard seeds.
Once the mustard seeds splutter, slit the remaining chillies and add to te oil.
Pour the oil on the dhokla
Garnish with finely chopped coriander and freshly grated coconut
Enjoy with curd or chutney
Generally, when we buy dhokla outside, a very thin solution of water, sugar, lime juice is also poured on the dhokla to give it a sweet and sour taste. I am not a fan of the sweet dhokla, hence I skipped this step.
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