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Khaman Dhokla Recipe

Name: Khaman Dhokla Recipe
Prep time: 720 min
Total time: 30 min
Ingredients: 1 cup split Bengal gram (Chana dal); 3 tbsp sour yogurt; 1 tbsp green chilli paste; 1/2 tbsp ginger paste; 1/4 tbsp turmeric powder; 1 tbsp fruit slat; 2 tbsp oil; 1 tbsp mustard seeds; 4 green chilli, cut into 2inch long piece; 1/4 tbsp asafoetida; Salt to taste; Fresh green coriander; 1/4 cup coconut, grated

How to make Khaman Dhokla ?

Khaman dhokla is a popular street food in Gujarat. It is eaten as a snack. It is served with sev,Green chutney or Kadhi. It's made from soaked and grounded chick pea splits or gram flour. Here, I made using chick pea splits. Learn, Step by step Khamn Dhokla Recipe at home.

Preparation Time: 12 -15 hours
Cooking Time: 15 minutes
Serve: 4

Ingredients for Khaman Dhokla Recipe

#	Ingredients
1.	1 cup split Bengal gram (Chana dal)
2.	3 tbsp sour yogurt
3.	1 tbsp green chilli paste
4.	1/2 tbsp ginger paste
5.	1/4 tbsp turmeric powder
6.	1 tbsp fruit slat
7.	2 tbsp oil
8.	1 tbsp mustard seeds
9.	4 green chilli, cut into 2inch long piece
10.	1/4 tbsp asafoetida
11.	Salt to taste
12.	Fresh green coriander
13.	1/4 cup coconut, grated

Steps of Khaman Dhokla Recipe

#	Steps
1.	Wash the dal and soak it for 6 hours.
2.	Drain the Dal and blend it with 1 cup water to a coarse mixture. Remove the mixture in a deep bowl.
3.	Add salt, yogurt and mix the mixture well. Batter should be dropping consistency.
4.	Cover the bowl with the lid and keep in a warm place for 6 to 8 hours to ferment.
5.	Put steamer on Stove with sufficient water. And grease the plate (thali) with oil.
6.	Add green chilli paste, ginger paste, turmeric powder and mix the batter well.
7.	Add fruit salt just before steaming the batter and whisk well.
8.	Pour it in a greased plate and Steam it for 10 to 15 minutes in the steamer or till it’s done.
9.	Remove and let it cool for 3 minutes and cut into square shape.
10.	In a pan heat the oil and add mustard seeds. When seeds crackle add asafoetida and green chilli and Sauté for a minute.
11.	Switch off the flame and add tempering over the khaman and toss it well.
12.	Garnish with grated coconut and coriander leaves and Serve.