Its not like I am on a gf diet. A lot of indian meals and snacks just happen to be naturally glutenfree, like these khaman Dhokla. If you are on a gf diet, you would love all the meals from south India and most snacks from Northwest states like Gujarat.Jump to Recipe
Khaman Dhokla - chickpea flour steamed savory snack cakes
- 1/4 cup (30 g) chickpea flour besan
- 1/3 tsp (0.33 tsp) salt
- 1/2 teaspoon (0.5 teaspoon) raw sugar ground
- 1/4 teaspoon (0.25 teaspoon) baking powder scant
- pinch of asofetida hing
- generous pinch of turmeric optional, just for a brighter yellow color
- 1 teaspoon grated ginger or 1/2 tsp paste
- 1/2 teaspoon (0.5 teaspoon) grated green chili
- 3 Tablespoons non dairy yogurt I used SoDelicious plain coconut milk yogurt
- 2 Tablespoons water
- 1/2 teaspoon (0.5 teaspoon) vinegar
- a generous pinch of baking soda
- 1 tsp oil
- 1 tsp mustard seeds
- 4-5 (4 ) curry leaves
- pinch of asofetida hing
- 1 teaspoon lemon juice
- 2 tablespoons water
- 1 teaspoon raw sugar
- 1-2 Tablespoons (1 Tablespoons) finely chopped cilantro
- 1 Tablespoon shredded coconut optional
- Sesame seeds optional
- Whisk all the dry ingredients of the dhokla well.
- Add in the grated or paste ginger and chili and mix.
- In another bowl, Whisk the yogurt, water and vinegar to remove lumps and combine well.
- Add the yogurt mix into the dry ingredients and mix/whisk to form a lump free flowy, not too watery, batter.
- Add the pinch of baking soda into the dhokla batter when ready to steam, mix well.
- Immediately pour the batter into the parchment lined baking pan and steam it in any way you find comfortable.
- Start up the steamer.
- I usually use my 6 inch round steel pan and steam in a pressure cooker without whistle. But not everyone has a pressure cooker, I used a deep pan(steamer set up) with a well fitting lid, the lid has a hole. I used a non stick 6 by 3 inch baking pan lined with parchment for the dhokla cake.
- This baking pan can be put in any steamer and steamed for 22-24 minutes.
- I filled up the deep pan with water that reached to about 2/3 the height of the baking pan.
- Once the water starts boiling, add the pinch of baking soda into the dhokla batter and mix well.
- Immediately pour the batter into the parchment lined dhokla pan.
- Place dhokla pan in boiling water, cover and steam on high flame for 18-20 minutes.
- Check on the 18 minute mark, a tooth pick from the center should come out almost clean. Cook for another 2-3 minutes and switch off.
- After a minute, Take the dhokla pan out of the steamer pan and let rest for 5 minutes.
- Remove parchment from pan and rest for another 5 minutes before peeling off the parchment. You can also use a greased pan, and using a knife loosen the edges.
- Cut the dhokla into squares or rectangles.
- Heat oil in a small pan on medium heat.
- When hot add the mustard seeds and wait for them to sputter.
- Add in the asofetida(hing) and curry leaves and reduce heat to low. You can add the chopped cilantro now and cook it for a few seconds, or use it uncooked as garnish.
- Add half a teaspoon of chopped green chili(optional)
- In a bowl, mix the lemon juice, water and sugar and add this carefully to the pan.
- Mix well and turn heat off. Pour this over evenly the cut dhokla.
- Garnish with coconut, sesame seeds, cilantro. Serve, with sweet tamarind date chutney or green cilantro mint chutney.