Friday 31 July 2009

Khaman Dhokla- Indian Cooking Challenge

P1000590 This is my first month of Indian cooking Challenge and the second event of ICC started by Srivalli of cooking4allseasons. I am all set to try out our traditional Indian recipes each month. This month’s challenge was Khaman Dhokla.
Khaman Dhokla is a traditional delicacy from the region of Kutch in Gujarat. It is a steamed salty cake made from chick pea flour.
I have earlier made instant Dhokla a lot of times which can be made in a jiffy. This method of making Dhokla which was given to us required an hour of standing. It is flavored with ginger and green chillies adding more flavors to the Dhokla.
The method of cooking is steaming and needs very little oil only for the tempering, making it a healthy and light snack to eat. I made the Dhokla in the evening and saved it for the next day school lunch boxes as both the sons are very fond of the Dhokla. The Dhokla turned out to be soft and moist. One should be careful about the texture of the Dhokla as the dry Dhokla gets stuck in the throat and is difficult to eat.
I followed the entire method and ingredients as mentioned by Srivalli. I made only two simple changes 1. I added asafoetida in the Dhokla as its good for digestion, especially if it’s chickpea flour and plus it gives a good flavour 2. I added about half cup of water to my tempering instead of the 3 spoons mentioned as I have been doing it earlier also and I knew this will keep the Dhokla very moist.
For Batter:
Bengal Gram flour / Besan - 250 gms (1 & 1/2 cup)
Curd - 1/2 cup (not very sour)
Water - 1/2 cup
Cooking Soda - 1/2 tsp and Salt to taste
1/4 tsp asafoetida
For seasoning to be mixed to the batter (to be added just before cooking)
Oil - 1 tbsp
Turmeric a pinch
Green Chili paste - 3 long (as per taste)
Ginger – 1 tbsp grated
Sugar - 1 tsp
Citric acid – 1/4 tsp

Eno - 1 packet/ 1 tsp (green colour fruit lime) + sprinkle or dust few bits on the plate
For tempering
1 –2 tsp Sesame seeds
2 tsp Mustard Seeds
Few Curry leaves
2-3 tbsp Coriander leaves
3-4 green chilies sliced
1/2 cup water
and 3 tbsp oil
  • Mix first 1/2 cup curds with 1/2 water. To this add the chickpea flour and mix well to get a lump less batter, the consistency should be of Idli batter i.e more of dropping not pouring consistency. Slowly add more water if needed else, asafoetida and soda. Keep it aside to rise for 1 hour.
  • If you are using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas. Thali plate can be used for steaming. I used the cooker containers.
  • To the batter mix in the citric acid, oil, salt, sugar, green chili , ginger paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.
  • Put the pressure cooker on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save a little of Eno for dusting on the plate), mix gently, you will see bubbles coming out.
  • Grease the plate/container. Dust or sprinkle the plate with Eno. Then immediately pour the batter to the container. Place the container carefully inside the pressure pan and cover with lid. You need not use the weight/whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.
  • After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it cool down for about 4-5 mins.
  • In a pan heat oil add mustard, sesame, sliced green chilies and curry leaves. In another container boil 1/2 cup water and pour this to the oil and cover the pan immediately and switch off the flame.
  • Cut the Dhokla into diamond shape in the container.
  • Pour this tempering on the cut Dhokla and garnish with chopped coriander. I avoided adding coconut as the temperature here is really high and coconut gets spoilt easily.
  • Serve with sauce or green chutney.
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Pooja said...

Looks perfect and spongy :) Mine is ready waiting to be rolled out :)

Unknown said...

Hey, has come out up for the event..

Divya Kudua said...

Dhokla looks good Pari..soft and fluffy..:)

Padma said...

Dhokla looks so perfect nice and soft... mine is still waiting to be posted... thanks for visitng my blog and leaving your comments... you have a nice space here, will come in often to look more :)

Jayashree said...

Hmm....more water.....I did think that either that, or squeezing out more lemon juice on top of the dhoklas would make it more moist. yours looks good.

jayasree said...

Yours have come out well... I too added little more water to moist them.

Srivalli said...

Dhoklas have come out well...looks great

My Little Space said...

Hi Pari, thanks for stopping by my site and nice to meet you too. You have a very lovely blog. I'll try to go through all of them, he he! Have a nice day!

Medhaa said...

Lovely dhoklas, thanks for the tip to make it more moist

sangeeta said...

hi pari ...first time here n liked your blog....dhokla is my all time fave recipe..perfect..

lata raja said...

Hi, I followed your thread in the ICC.Your dhoklas are lovely.

Pavani said...

Dhoklas look delicious. Good tip on adding hing, will do that next time.

Unknown said...

Hi pari wel come to my blog and thank you so much for your lovely comment.Dhoklas look so soft and yum you have a nice place with yummy recipes yaar.

shoba said...

Thanks for commenting in my blog. Your dhoklas look perfect too.

kittymatti said...

wow looks delicious!!!

Anonymous said...

Dhoklas look so perfect and yummy, reminding me of our days in Indore


Maneesh said...

Hi Rafay, you have nice recipes in your blog. Check out It is India's first women's social network. You can join and share your blogs, photos and videos about your recipes.

Preeti Kashyap said...

Hey Pari...your look nice and fluffy too! Mine came out super moist and yummy too...did add some warm water to whisk :). Thanks for the tip mom gave me the same tip too!


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