Khaman Dhokla ~ Day 55

Khaman Dhokla is a traditional Gujarati snack made from chickpea flour.  This spongy, airy, and lightly spiced cake is very nutritious and healthy and it is gluten-free too.  Enjoy this easy to make appetizer with your evening coffee or tea.

----------------------------------------------------------------------------------------------------------------------------------------

Preparation time: 10 minutes

Cook time: 20 minutes

Serves: 4 to 6

------------------------------------------------------------------------------------------------------------------------------------

Ingredients:

For the batter:

• Besan / Chickpea flour - 1 and 1/2 cups
• Yogurt / Curd - 1/3 cup
• Green chillies - 3, small
• Ginger - 1-inch piece
• Lemon juice - from 1 lemon
• Sugar - 2 tsp
• Turmeric powder - 1/2 tsp
• Eno fruit salt - 2 tsp
• Salt - to taste
• Oil - 2 tsp
• Water - 2 cups

For the tempering:

• Oil - 1 tbsp
• Mustard seeds - 2 tsp
• Sesame seeds - 1 tbsp
• Sugar - 1 tbsp
• Water - 1/2 cup
• Grated coconut - 1/4 cup
• Chopped fresh coriander leaves

Method:

1. Grind together the green chilies and ginger with some water into a paste.
2. In a large mixing bowl, combine the chickpea flour, yogurt, ground chili-ginger paste, sugar, salt, lemon juice, turmeric powder and oil.   Whisk well without any lumps.
3. Meanwhile,  prepare the steamer.  You can use a large pot or a pressure cooker for steaming the dhokla.
4. Grease a large, deep, round dish that can fit in the steamer.
5. Add eno fruit salt to the chickpeas flour paste and give it a quick mix and immediately pour the mixture into the greased plate.
6. Steam cook for 20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow it to rest for 5 minutes.
8. Heat oil for the tempering and splutter mustard seeds.  Add sesame seeds and fry until light brown. 
9. Add 1/2 cup water an sugar.  Bring it to a boil and remove from the heat.
10. Sprinkle grated coconut and coriander leaves on top of the steamed dhokla.
11. Pour the tempering water all over the dhokla.  Let it stand for 5 minutes before cutting into pieces.
12. Serve as a snack with tea / chai.