Khaman Dhokla, a steamed cake made of chickpea flour is a traditional Gujarati delicacy. Oh yes. a delicacy and my family favorite!! We enjoy this soft, juicy, sweet and sour steamed cake with spicy fried green chillies :) A great combination!!
These dhoklas/steamed cakes are easy to make. It is important to make it nice and sweet, soft by using ENO fruit salt and sprinkling water over it after it is steamed. Chickpea flour/gram flour has a tendency to absorb water (that is why you tend to drink more water after having chickpea flour products). Some khaman dhoklas dry easily and stick to the palate of your mouth. But, these soft juicy one are sure to melt away!!
Mix 1 cup besan/gram flour/chickpea flour, 1 1/2 tbsp. Semolina/rawa, 1/2 tsp citric acid/nimbo ke phool (available as granules), 4 tbsp. sugar and 1 tsp. salt.
Mix dry ingredients.
Add 3/4 cup water to make a smooth paste and whisk well for 5 -7 minutes till sugar and citric acid dissolves.
Add a pinch of turmeric.
Use a large pot and a metal ring to steam the batter.
I use a large steel container 7 inch by 3 inch to pour the batter in.
These dhoklas are usually tall unlike white dhoklas that are thin and sleek. :)
Grease the container well.
Add 1 1/2 tsp. ENO fruit salt and 2 tbsp. of water over ENO. Mix and whisk well quickly. The batter bubbles up. Quickly pour the bubbled batter in a greased thali or a flat bottom steel container or steel box.
Water in the large pot should boil before you place your dhokla batter to be steamed.
Cover and steam for 20-25 minutes.
Get the lid off and cool for 5 minutes.
Cut into square pieces and pour 1/2 cup water.
Air cells/holes that will retain water to make a spongy dhokla.
Temper: Heat 2 tbsp. oil. Add 1 tbsp. mustard seeds, chopped green chillies (fry them well) and few curry leaves. Add 1/2 cup water to the temper while taking care for it to not splatter. Add hot temper and water over Khaman Dhokla.
Fresh home grown cilantro :)
Sprinkle Cilantro and Grated Coconut!!