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Recipe

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Gujarati Khaman Dhokla

By: Unknown
Region: North Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 6
Time to Prepare: 25 Mins

Ingredients

For dhoklas:
chickpea flour/besan - 2½ cup
sugar - 5 tsp
turmeric powder - ¼ tsp
citric acid - ½ tsp, or lemon juice - 1 tsp
salt to taste ( I used 1 tbsp)
fruit salt or baking soda - 1 tsp
bell pepper, halved and deseeded - 2

For tempering:
oil - 1 tbsp
water - 1 glass
mustard seeds - 2 tsp
sesame seeds - 1 tsp
green chilies, chopped - 2
sugar - 1½ tbsp
pinch of salt
lemon juice - 1 tsp

For serving:
chopped onions
finely chopped coriander leaves for garnish
chutney or ketchup

Directions

For Dhokla:

Take a mixing bowl.
Add chickpea flour, sugar, salt, turmeric powder, citric acid/lemon juice.
Add ¾ cup of water and whisk well to get a thick and smooth batter.
Prepare pressure cooker or steamer. Boil water in a steamer.
Add the fruit salt/soda to the batter just before steaming and mix lightly until batter is light and fluffy.
Grease container. Pour the mixture immediately and spread evenly by rotating the container clockwise.
Fill the container ⅜, like we do for cake baking.
Steam in a steamer for 12-15 minutes or till the dhoklas are cooked.
Insert a toothpick to check if Dhaka is cooked if it comes out clean then dhokla is ready. If not, steam for few more minutes. Keep aside.

For Capsicum Dhokla:

Pour 3 tbsp of the khaman dhokla batter into each of the 4 capsicum halves and steam in a steamer for 8 to 10 minutes.
Remove from the steamer and allow the capsicum to cool slightly.
Cut each capsicum halve into 2 pieces vertically and keep aside.

For Tempering:

Heat the oil in a small non-stick pan and add the mustard seeds.
When the seeds crackle, add the sesame seeds, green chilies, and sauté on a medium flame for 30 seconds.
Add 1 glass water, sugar, salt, lemon juice and mix well.
Let it come to a boil, and remove from heat.
Pour the tempering over the prepared dhoklas and spread it evenly.
Cut into pieces and serve immediately garnished with onions. And serve with green/red chutney or ketchup.

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