Cook's Hideout: Khaman Dhokla for the Indian Cooking Challenge

July 31, 2009

Khaman Dhokla for the Indian Cooking Challenge

This is the first official challenge for Indian Cooking Challenge and Khaman Dhokla is on the menu. I remember making it couple of years with a recipe from one of my Gujarati friends. Over-confident ME never wrote it down and thought I can re-create just from my memory.. hmmm.. So when I started making it, I completely blanked out on how much citric acid to add and I probably added about 2tbsp. It was soooo sour that it was practically inedible. I’ve never made these again until now and Srivalli‘s recipe is just perfect. Even with some mishaps on my part, they turned out just perfect.

Batter: Besan – 1½ cups
Curd – ½ cup (not sour)
Water – ½ cup
Cooking soda – ½tsp

Seasoning for the batter:
Oil – 1tbsp
Turmeric – a pinch
Green chili – 2, coarsely crushed
Sugar – 1tsp
Citric Acid – ¼ tsp
Eno – 1tsp

Mustard Seeds – 1tsp
Coriander leaves – 2tbsp
Curry leaves – 6

  • Mix curd with water. Add this to the besan and mix well to make a lump less batter. Add water, as needed to get the batter to pouring consistency as in idli batter. Set aside for 1 hour for rising.
  • After 1 hour, add all the seasoning ingredients; oil, turmeric, green chili paste, sugar & citric acid.
  • Bring some water to a boil in a pressure cooker.
  • When the water starts to boil, add eno to the batter and mix gently. Sprinkle a little bit of eno on the steaming plate/ container. Pour in the batter and steam for 5-7 minutes. Turn off the heat and allow to cool for another 5-7 minutes. Then test for doneness by inserting a toothpick/ knife. Cover and let it remain on flame for another 1 minute.
  • Then remove the plate/ container from the PC. Mix 3tsp water with 1tsp oil in a small bowl. Sprinkle this over the dhoklas.
  • Finally add the tempering: heat 1tsp oil in a small saucepan, add mustard seeds and curry leaves; add to the dhoklas as soon as the seeds start to splutter. Garnish with coriander leaves.

For the Green chutney:
Coriander leaves – ½ cup
Mint leaves – ¼ cup
Cumin seeds – 1tsp
Grated coconut – 2tbsp
Lime juice – 1tbsp
Green chilies – 2
Salt & Sugar – to taste

Method: Blend all the ingredients to a smooth paste. Enjoy with the dhoklas.


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