Khaman Dhokla with Green Chutney (Instant, Steamed)
30 minutes
1 read
About Khaman Dhokla with Green Chutney (Instant, Steamed)
Soft, spongy khaman dhokla made from besan in about 30 minutes, with a light tempering of mustard, sesame and curry leaves. It is steamed, not fried, so it stays light.A fresh coriander and mint chutney on the side adds a bright, tangy lift.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Dhokla
- 3/4 cup Besan Gram flour, sifted
- 1/4 tsp Turmeric powder
- 1 tsp Ginger-green chilli paste
- 1/2 tsp Salt
- 1 tbsp Lemon juice
- 1 tsp Oil Plus a little more to grease the plate
- 9 tbsp Water Adjust to a smooth, thick pouring batter
- 1/2 tsp Baking soda Added just before steaming
For the Tempering
- 1 tsp Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Sesame seeds
- 8 Curry leaves
- 1 Green chilli Slit lengthwise
- 3 tbsp Water
- 1 tbsp Fresh coriander leaves Finely chopped
For the Green Chutney
- 1/2 cup Fresh coriander leaves Packed
- 2 tbsp Fresh mint leaves
- 1 Green chilli
- 1/2 inch Ginger Peeled
- 1 tsp Lemon juice
- 1/4 tsp Cumin seeds
- 1/4 tsp Salt
- 2 tbsp Water
Instructions
Preparing to Steam
- Grease a 6-inch round steel plate or tin with oil. Pour 2 cups of water into a steamer or large pot with a rack, cover and bring to a boil.
Making the Batter
- Whisk the besan, turmeric, ginger-green chilli paste, salt, lemon juice, oil and water in a bowl into a smooth, lump-free batter that falls from the spoon in a thick ribbon.
- Add the baking soda and whisk briskly for 30 seconds until the batter turns light and frothy. Pour it into the greased plate straight away.
Steaming the Dhokla
- Place the plate in the steamer, cover and steam on medium-high heat for 12 to 15 minutes, until a toothpick inserted in the centre comes out clean. Let it cool for 5 minutes, then cut into squares.
Tempering and Chutney
- Heat the oil in a small pan. Add the mustard seeds and let them splutter. Add the sesame seeds, curry leaves and green chilli, then pour in the water and bring to a boil. Pour this over the dhokla and scatter the coriander on top.
- Blend all the chutney ingredients into a smooth green chutney. Serve the dhokla warm with the chutney.
Recipe Notes
Good To Know
Khaman dhokla gets its soft texture from the reaction between lemon juice and baking soda. It is steamed, so it needs very little oil, and besan gives it a good amount of protein and fibre.How to Use in the Meal Plan
Serve about 4 pieces, which is half of the batch, with the green chutney as your breakfast. This is a weekday recipe and takes about 30 minutes.Expert Tips
Add the baking soda at the last moment and pour the batter into the plate immediately, as the rise happens quickly. Make sure the water is already boiling before the plate goes in. Do not open the lid in the first 10 minutes. If the dhokla looks dense, the batter was too thick or the baking soda was old.Serving Suggestion
Serve warm with the green chutney and a few green chillies on the side if you like heat.Storage Instructions
Dhokla keeps in the refrigerator for 1 day. Steam for 2 minutes to soften before eating. Store the chutney separately and use within 1 day.Related Posts You May Like
Recipe Nutrition
Calories: 240kcalCarbohydrates: 32gProtein: 11gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 1334mgPotassium: 467mgFiber: 7gSugar: 7gVitamin A: 670IUVitamin C: 92mgCalcium: 66mgIron: 3mg
