Khaman Dhokla

Screen Shot 2020-08-21 at 9.54.31 AM

Nutrition of Each Square 

Nutrition of Each Square

Note: Makes 16 squares
  • 47 calories
  • 1g fat
  • 1mg cholesterol
  • 80mg sodium
  • 85mg potassium
  • 6g carbohydrate
    • 1g fiber
    • 2g sugar
  • 2g protein

Ingredients

  • ½ teaspoon thai chili
  • ½ teaspoon kosher salt
  • ¾ teaspoon fresh ginger root
  • 2 teaspoon fresh lemon juice
  • 2 teaspoon sugar
  • pinch of turmeric 
  • ¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoon canola oil
  • 1½ cup besan flour
  • ½ cup yogurt
  • ¾ cup water
  • 1 tablespoons water
  • 1½ teaspoon mustard seeds

Optional Ingredients:

  • fresh cilantro
  • shaved dried coconut

Equipment

  • steamer
  • small pan
  • spatula

Steps

Preparation

  • Mix the dhokla dough a minimum of 2 hours before you cook
    • 1½ cup besan flour
    • ½ cup yogurt
    • ¾ cup water
  • Mince
    • ¾ teaspoon fresh ginger root
    • ½ teaspoon fresh thai chili
  •  Measure
    • ½ teaspoon kosher salt
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon sugar
    • 1 teaspoon sugar
    • 1 tablespoons water
    • pinch of turmeric 
    • ¼ teaspoon baking powder
    • 1 teaspoon canola oil
    • 1½ teaspoon mustard seeds
    • ½ teaspoon baking soda

Cook

  1. Add the following to the dough mixture:
    • ½ teaspoon thai chili
    • ½ teaspoon kosher salt
    • ¾ teaspoon fresh ginger root
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon sugar
    • pinch of turmeric 
    • ¼ teaspoon baking powder
  2. Place 1 teaspoon canola oil in the pan you will cook the dhokla in and coat all sides of the pan.
  3. Add the water to the steamer and bring it to a boil
  4. Once the steamer is boiling add ½ teaspoon baking soda to the dhokla dough. Pro-Tip: Dhokla dough should double in size and become really bubbly. 
  5. Pour the dhokla dough into the oiled pan. 
  6. Place the pan into the steamer and let cook for 12 minutes. Pro-Tip: Do not let he dough be thicker than 1 inch in the pan because it could require you to cook for longer.
    • Toothpick Test: Stick a toothpick into the center of the dhokla. If there is wet batter still on the toothpick, it needs more time in the oven. If it comes out clean, your cake is done.
  7. Once the dhokla is cooked remove it from the steamer and place on the side to cool.
  8. Bring small pan to high heat and add:
    • 1 teaspoon canola oil
    • 1½ teaspoon mustard seeds
  9. Cover with lid until mustard seeds begin to pop.
  10. Remove from heat confirm all mustard seeds are dark brown(almost black) then add:
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon sugar
    • 1 tablespoons water
  11. Bring the pan to a boil for 1 minute than remove from heat. 
  12. Remember to check the flavor!
    • Flavor Test: If you need more flavor add what you need! Once you add the ingredients let simmer for 5 minutes and check that you got the favor you wanted. Below are some recommended measurements:
      • pinch of thai chili
      • ¼ teaspoon minced garlic cloves
      • ¼ teaspoon fresh ginger root
      • ¼ teaspoon kosher salt
  13. Remove the dhokla from the pan and pour the contents of the small pan evenly over the top of the dhokla. Cut the dhokla into even parts and top with optional ingredients.
    • Optional: Add diced Cilantro and shaved coconut to the top. 

 

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