Khaman dhokla, a vegan recipe - is a Gujarati Indian dish made with besan/gram flour. Its a spongy cake that is steamed and tempered with mustard seeds and chilies. The cake is soaked in lime and sugar syrup. It makes a great snack or breakfast.
Makes about 20-2 inch cakes
Ingredients:
- 1 and 1/2 cups besan/gram flour
- 1/4 cup fine rava/semolina
- 1/4 tsp
- 1 tsp salt
- 1 tsp sugar
- Pinch of hing
- 3/4 cup or more water
- 1 tsp Eno salt (or 1/2 tsp baking soda+1/2 tsp citric acid)
- Juice of half a lemon
- 1/2 tsp crushed ginger and green chilies
Soaking syrup:
- 1 cup warm water
- Juice of half a lemon
- 1 tsp sugar
- 1/4 tsp salt
Tempering and garnish :
- A few chopped green chilies
- A sprig of curry leaves
- 1/4 tsp finely chopped ginger
- 1/2 tsp mustard seeds
- 1 Tbsp. oil
- 1/4 cup fresh coriander, chopped
- 1/4 cup coconut, shredded
Directions:
- In a bowl add besan, semolina flour, salt, sugar and water. Mix to form a thick batter.
- Add in lemon juice and Eno salt. Mix well.
- Grease steaming pans, pour batter and set in a cooker or steamer. Steam for 20 minutes on medium heat without pressure.
- While the dhokla steam cooks, prepare the syrup and tempering.
- Combine all the syrup ingredients in a bowl and whisk, set aside.
- In a saucepan, add oil and set on medium heat. When the oil heats up, add mustard seeds, curry leaves, chilies, ginger and let roast for a minute, set aside.
- Once the dhokla is cooked, let its cool. Release the edges of the cake with a knife and flip it onto a plate. Cut into desired shapes.
- Sprinkle soaking syrup and tempering. Garnish with coconut and coriander. Enjoy!
