Khaman Dhokla (gedämpfter Kichererbsen-Kuchen)

Dhokla is a light Gujarati snack, steamed not fried. Eno fruit salt makes it rise – add it just before steaming.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 4
• Prep 15 min
• Cook 20 min
• Vegetarian · gluten-free
• Beliebt in Gujarat

Ingredients

• 150 g gram flour (besan)
• 1 tbsp fine semolina
• 1 tsp grated ginger and 1 green chilli, paste
• ¼ tsp turmeric
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp lemon juice
• 1 tbsp oil
• 200 ml water
• 1 tsp Eno fruit salt
• Tempering: 1 tbsp oil, 1 tsp mustard seeds, 2 green chillies, curry leaves, 1 pinch hing, 100 ml water, 1 tsp sugar
• Coriander and grated coconut

Method

1. Whisk besan, semolina, ginger-chilli paste, turmeric, sugar, salt, lemon juice, oil and water to a smooth batter. Rest 10 minutes.
2. Heat water in a steamer and oil a 20 cm tin.
3. Stir Eno into the batter – it will foam. Pour immediately into the tin and steam 15–18 minutes until a knife comes out clean.
4. For tempering, fry mustard seeds, chillies, curry leaves and hing, add water and sugar and boil 1 minute.
5. Cut the dhokla into squares, pour the tempering over and garnish with coriander and coconut.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.