Tuesday, June 11, 2013



If you are looking for a light snack which is relatively easy to make, you need look no further than Khaman Dhokla, the popular snack from Gujarat.

This dish is made using besan (Chickpea Flour).  I know this can be made in different ways with some people adding curds too. I have used lemon flavoured Eno fruit salt in place of the conventional sodium bicarbonate.

I must thank my friend Mallika Nanda for this recipe. We found this version easy to make. It was perfect for our requirement for an evening snack that was relatively light yet very tasty.

This snack is best served with freshly made Mint and Coriander Chutney.

  • Besan, ( Chickpea flour) 1 cup
  • Medium Rava, (Semolina) 1 tsp
  • Green Chilly and Ginger Paste, 1 tsp
  • Sugar, 1 tsp or more as per taste
  • Salt, to taste
  • Haldi, (Turmeric powder), 1/4 tsp
  • Fruit Salt, 1 tsp
  • Coriander Leaves, chopped, 1 tbsp
  • Fresh Coconut Gratings, 1 tbsp
  • Oil, for greasing the thali
For seasoning:
  • Mustard 1/2 tsp
  • Sesame seeds (Til) 1/2 tsp
  • Curry leaves, a few
  • Green Chillies, slit, 1-2
  • Hing ( Asafoetida), a pinch
  • Oil, 2 tsp

Mix the besan, rava, chilly ginger paste, sugar, haldi and salt in a bowl.
Add the required water to get a batter of dosa-like consistency.
Keep the pressure cooker/steamer ready by heating up water.
Add the fruit salt to the batter to help it ferment
Immediately pour the batter on to a greased thali
When the water boils, place the greased thali in the cooker
Steam this for about 20 minutes without the weight
Remove the thali from the cooker and allow it to cool
Season it with mustard seeds, til, hing, slit green chillies and curry leaves
Pour the seasoning on the khaman dhokla in the thali
Garnish with fresh coconut gratings and chopped coriander leaves
Cut into pieces of desired shape
Serve with mint and coriander chutney

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