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 Khaman Dhokla 
  • 2 teacups Bengal gram dal
  • 1/2 teaspoon Soda bi-carb
  • 1/4 teaspoon Asafoetida
  • 4 Green chillies
  • 1/2 inch Ginger
  • 5 tablespoons Oil
  • 1/4 teaspoon Mustard seeds
  • 7-8 Curry leaves
  • 1 Red chilli
  • 1/2 cup Coriander leaves
  • 1/2 cup Grated coconut
  • Salt (As per taste)
Soak the dal overnight and grind to a coarse consistency the next day. Beat in a circular motion to whisk in air. Keep aside to ferment for 6-7 hours. Grind the green chillies and ginger to a fine paste.

Into the fermented ground dal, add salt, asafoetida, ginger-chilii paste, soda bicarb mixed in 2 tbsp water and half the oil. Beat well.

Pour into a well greased plate and steam for 20 minutes on a medium flame. Cool and cut into 1 1/2 inch cubes.

Heat the remaining oil in a shallow pan, add the mustard seeds and red chilli. When the seeds start crackling, add the curry leaves and pour over the dhokla. Mix well but gently.

Garnish with grated coconut and coriander leaves.

Other Details
Serves: 6 Time: 50 mins.

Rating: Not rated yet.

State: Gujarat | Submitted by: System


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