Instant Khaman Dhokla (Steamed gram flour cake)

Instant Khaman Dhokla (Steamed gram flour cake)

Instant Khaman Dhokla

Time taken - 40 minutes including standing and steaming time

Serves - 2

Type - Healthy snack, steamed food, Low Glycaemic index, Diabetic friendly

Instant Khaman Dhokla (Steamed gram flour cake)

Khaman Dhokla is a steamed savoury cake made from gram flour. It is a traditional Gujarati snack, typically a tea time treat. Typically, chana dal (split Bengal gram) is soaked, ground with spices and fermented. The fermented batter is then steamed, cut into bite sized pieces and garnished with tempered mustard seeds and coriander.

Though I do indulge in the long version at times, to suit my last minute cooking - this instant version comes very handy.

Chana dal or gram flour is a food with a low glycaemic index and therefore extremely good for diabetics and those on a GI diet. Besides, it has all the goodness of lentils - protein and fibre. Lentils are the food of the week on my column at Chennai Online.

Here's the recipe for Instant Khaman Dhokla.

Instant Khaman Dhokla (Steamed gram flour cake)Instant Khaman Dhokla Time taken - 40 minutes including standing and steaming time Serves - 2 Type - Healthy snack, steamed food, Low Glycaemic index, Diabetic friendly

Summary

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    Ingredients

    Gram flour
    1 cup
    Turmeric powder
    Pinch
    Sugar
    2 tsps
    Citric acid crystals or juice of whole lemon one
    1/2 tsp
    Salt
    1 tsp
    Water
    1 cup
    Soda bicarb
    1 tsp
    Oil for greasing and tempering
    For tadka:
    Mustard seeds
    1 tsp
    Sesame seeds
    1 tsp
    Few curry leaves
    For garnish:
    Finely chopped coriander

    Steps

    1. Mix the flour, turmeric, salt, sugar and citric acid crystals in a bowl with a cup of water. With a whisk mix them together into a smooth paste.
      Instant Khaman Dhokla (Steamed gram flour cake)
    2. Let this stand for 10 minutes. Meanwhile set up the steamer. You can use a large pot. Place an empty bowl in it as a stand on which to keep the plate. Grease a deep 'thali' that will fit into the pot easily leaving some space around. You need a lid to cover the pot tightly. You can tie the lid in a kitchen towel so that it will absorb the steam and not let water droplets fall into the batter while steaming.
    3. After letting the batter stand for 10 minutes, add the soda bicarb into it. Mix it in by pulling at the batter with your fingers. The batter will get fluffy and soft, expanding in volume by almost 3 times [like beaten egg whites]Pour this batter into the greased thali. You can sprinkle sesame seeds on the batter. (Optional).
    4. Keep the thali into the pot, cover with towel covered lid and steam for 20 minutes until a toothpick comes out clean.
    5. Remove the thali from the pot and let cool for 5 minutes before cutting it into diamond / square pieces.
    6. For tadka, heat one tsp of oil, put in the mustard seeds, sesame seeds and curry leaves. Once they splutter, turn it over the dhoklas.
    7. Serve hot with tea.
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