- 100 g Chickpeas Flour
- 1.5 tablespoon Semolina
- 3.5 tablespoons Sugar
- 1 teaspoon crushed Green Chilli-Ginger
- 1/2 teaspoon Lemon Juice
- 200 ml Water
- 1.5 teaspoon Eno Fruit Salt
- 1/4 teaspoon Seed Oil
For The Sauce
- 1/2 teaspoon Mustard Seeds
- 1/2 teaspoon Sesame Seeds
- 2 chopped Green Chillies
- 1 pinch Asafoetida
- 1 teapoon Seed Oil
- 2 tablespoons chopped Coriander Leaves
The Khaman dhokla is a famous snack traditionally sold in every street of the Indian state of Gujarat. However, their goodness has made them famous even outside these boundaries. People love to enjoy dhokla for breakfast, lunch or dinner, or as a savory and tasty snack. They can be prepared quickly using chickpea flour, or following the authentic recipe by cooking and chopping chickpeas. The dhokla are a very versatile dish that can be steamed, as they want their origin, or in the microwave oven. Do not be fooled, it’s not a dessert!
Combine all the ingredients in a bowl, with the exception of Eno Fruit Salts. Mix by incorporating the required amount of water (about 180 ml) until a dense batter is obtained.
Just before cooking, add the salts of Eno to the batter and 2 tablespoons of water. When you see bubbles form, mix gently.
Immediately pour the batter into a greased pan with a diameter of about 12-13 cm. Move it clockwise to distribute the batter in a uniform layer.
Cook the steamed dhokla for 12 to 15 minutes, or until cooked. Put them aside.
Heat the oil in a small pan and add mustard seeds. When mustard seeds start to crackle, add sesame seeds, green peppers and asafoedita. Mix carefully and fry the ingredients for a few moments using a medium flame, without ever stopping mixing.
Remove the pan from the heat, add 2 tablespoons of water and mix it patiently. Pour the sauce on the dhokla.
Allow them to cool slightly and then divide them into equal parts. Serve immediately, garnished with coriander.