Khaman Dhokla (Steamed Gram Flour Snack) Cooking Recipe
This spongy snack emanates from Gujarat but has become popular in other parts of India, too. A favourite at home, dhoklas are easy to make, and are also light on both the palate and stomach.
- 180g gram flour (besan)
- 250g natural low-fat yogurt, whisked
- 1 teaspoon salt
- ½ teaspoon ground turmeric
- 1 teaspoon minced green chilli and ginger
- 1 tablespoon lemon juice
- 1 teaspoon bicarbonate of soda
- 2 teaspoons olive oil, plus spray oil for greasing the thali
- 1 teaspoon black mustard seeds
- 2 tablespoons chopped fresh coriander leaves
- 1 teaspoon grated fresh coconut
- Sift the gram flour into a bowl. Add the yogurt and around 200ml warm water. Mix well, making sure there are no lumps. Add the salt and mix again. Leave the mixture to ferment for 3-4 hours.
- Once the gram flour batter has fermented, mix in the turmeric and minced chilli and ginger.
- Heat a steamer and grease a thali.
- In a small bowl, mix together the lemon juice, bicarbonate of soda and 1 teaspoon of the olive oil. Add this to the batter and whisk briskly.
- Pour the batter into the greased thali and place it in the steamer. Cover with the lid and steam for 10 minutes.
- Remove from the steamer and allow to cool a little, then cut the steamed gram flour into squares and keep warm in a serving bowl or on a plate.
- Heat the remaining olive oil in a small frying pan. Add the mustard seeds and fry until they begin to pop. Pour over the dhoklas. Serve garnished with the coriander leaves and grated coconut.
886 kj; 210 kcals; 12.4g protein; 6.6g fat; 1g sat fat; 27g carbohydrates; 5.2g sugar; 4.9g fibre; 900mg sodium