Name: Khaman Dhokla
Yield: 4
Cuisine: Indian
Ingredients: Chickpeas Flour: 100 g; Semolina: 1.5 tablespoon; Sugar: 3.5 tablespoons; Green Chilli-Ginger: 1 teaspoon crushed; Lemon Juice: 1/2 teaspoon; Water: 200 ml; Salt; Eno Fruit Salt: 1.5 teaspoon; Seed Oil: 1/4 teaspoon; Mustard Seeds: 1/2 teaspoon; Sesame Seeds: 1/2 teaspoon; Green Chillies: 2 chopped; Asafoetida: 1 pinch; Seed Oil: 1 teapoon; Coriander Leaves: 2 tablespoons chopped

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Ingredients

Adjust Servings:

	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
	Salt
	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
	For Decoration
	2 tablespoons chopped Coriander Leaves

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Features:

Cuisine:

Indian

20
Serves 4
Easy

Ingredients

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
Salt
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
For Decoration
2 tablespoons chopped Coriander Leaves

Directions

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!

Steps

1 Done	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.
2 Done	Just before cooking, add the salts of Eno to the batter and 2 tablespoons of water. When you see bubbles form, mix gently.
3 Done	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.
4 Done	Cook the steamed dhokla for 12 to 15 minutes, or until cooked. Put them aside.
5 Done	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.
6 Done	Remove the pan from the heat, add 2 tablespoons of water and mix it patiently. Pour the sauce on the dhokla.
7 Done	Allow them to cool slightly and then divide them into equal parts. Serve immediately, garnished with coriander.

If you want to cook the dhokla in the microwave grease a microwave safe bowl with oil and pour batter in it. Cover it with a lid or a plate and cook on high settings for 2.5 to 3 minutes. Check the doneness by inserting a toothpick inside the dhokla