The Khaman dhokla is a vegetarian dish originally from the Indian state of Gujarat. It is prepared from a fermented paste of broken chickpeas. The dhokla is usually served at breakfast or snack in the western part of India, and today it is found in all Indian states. The dhokla can be eaten for breakfast or as a main dish, side dish or snack. The dhokla is very close to Khaman and the two terms are used interchangeably.
The dukkia, a precursor to legume based dhokla, is mentioned in a Jain book dating from 1066. The oldest existing text mentioning the word dhokla is Varanaka Samuchaya written in Gujarati in the year 1520.
There are different types of dhokla prepared with different ingredients and different proportions of chickpeas. Among the most popular are Khatta dhokla, Rasia dhokla, Khandhavi dhokla, cheese Dhokla, Toor dal dhokla. Dhokla sandwich, Rawa dhokla and peas Dhokla.
The Khaman is a similar chickpea flour based dhokla. While the dhokla is prepared with rice and chickpea, Khaman Dhokla is prepared with chickpea only. Its color is generally lighter and is more mellow than the dhokla . Only a small amount of sodium bicarbonate is added to dhokla while Khaman contains much more to make it soft and porous.
The Idada is another variety of dhokla which is made using other legumes such as black gram.
Preparation Time: 20 mins
Cooking time: 20 mins
Servings: 3 servings
Calories per serving: 125 calories per 100 gms
- 2 cups bengal gram flour
- 1 cup yoghurt
- 1 tsp ginger paste
- 1 tsp green chilli paste
- 2 tsp sugar
- 1 tsp turmeric powder
- 1 tsp lime juice
- 2 tsp baking soda
- 2 tbsp vegetable oil
- 1 tsp black mustard seeds
- 1 tsp black pepper
- 1 tsp sesame seeds
- 5 curry leaves
- 2 green chillies
- 1 cup coriander leaves
- Salt to taste
- Warm water
- Sieve the gram flour. Mix it with the yoghurt, ginger and green chilli pastes, turmeric powder, salt to taste, 1 tsp oil, lime juice and sugar and warm water to make a batter of pouring consistency. Mix well. Divide the batter into 3 equal portions. Keep aside to ferment for 10 hours.
- Prepare the steamer and grease a pan to steam the dhokla in. Divide the baking soda into 3 equal portions and add one portion to the batter and 2 tsp of water. When the bubbles form, mix well. Pour this batter into the greased dish and put it into the steamer. Sprinkle black pepper powder evenly over it. Steam in a steamer for 10 minutes or till the dhoklas are cooked.
- Repeat with the remaining batter, adding the baking soda to each batch of batter just before steaming. Allow the steamed Dhokla to cool slightly and cut into diamond shaped equal pieces. To temper, heat the oil in a wide pan and add the curry leaves, mustard and sesame seeds and green chillies. Fry till the seeds stop spluttering. Pour these into the warm water. Sprinkle this mixture all over the prepared Dhokla. Keep aside for 10 minutes.
- Garnish with the chopped coriander and serve with Tamarind Chutney and Mint Coriander Chutney.