Go Back

Khaman dhokla

A steamed savoury fermented-chickpea cake from Gujarat, India
Prep Time20 mins
Cook Time20 mins
presoak and fermentation2 d
Total Time2 d 40 mins
Course: any, Appetizer, Side Dish, Snack
Cuisine: Gujarati, Indian
Keyword: cake, chickpeas, fermented, pro-biotic, pudding, pulses, snack, steamed, vegan
Servings: 6

Equipment

  • a round or square cake tin
  • a steamer with a well fitting lid

Ingredients

Dhokla Batter

  • 1 cup dried chickpeas soaked overnight
  • 1 pinch fenugreek seeds
  • 1 pinch hing (asafoetida)
  • 1/4 tsp turmeric
  • 1 level tsp sugar
  • 1/2 tsp salt
  • 1 tsp bicarbonate of soda (optional)

Tarka (aromatic oil)

  • 3-4 tbsp neutral oil with a high smoking point
  • 1 tsp black mustard seeds
  • 1/2 tsp whole cumin
  • 1 pinch hing
  • 1 handful curry leaves (10 - 15)
  • 2 whole red chillies, roughly torn
  • ground chilli powder to taste (optional)

Instructions

Batter

  • put all the batter ingredients in a liquidizer with just enough water to make a thick batter, the thicker the better
  • transfer to a covered non-metal bowl and leave in a warm place for 12-36 hours, depending on the time of year, to ferment
  • The fermented mixture should be quite fluffy and pleasantly sharp to taste

Steaming

  • Prepare a steamer or put a trivet or saucer in a pan with water and bring to the boil
  • Oil a square or round cake tin
  • Add the bicarbonate of soda to the batter and stir lightly so you don;t lose the air (CO2)
  • Put the batter in the cake tin, place in the steamer and cover with a well fitting lid
  • Covering the pan with a teatowel will prevent water from dripping on your dhokla, but this is optional
  • steam on a low flame for about 20 minutes
  • Remove from the steamer and immediately splash on some water. This stops the dhokla from sticking in the throat

Make The Tarka

  • Heat the oil in a small pan
  • Add the chillies and allow to just darken. Follow with the mustard seeds until they begin to pop, then add the cumin and curry leaves, letting them sizzle for a few seconds. Finally add the hing and extra chilli powder to taste. Remove from the flame immediately
  • allow to cool and enjoy with a sweet chutney such as tamarind and date sauce, or coconut-green chilli and corander chutney