Khaman Dhokla
Khaman dhokla is a Gujarati snack made from chickpea flour, green chilies, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, coriander powder, and cumin powder. It is steamed until cooked through and then cut into squares and served. Khaman dhokla is a popular street food in India and is often served with a chutney or dipping sauce.
Khaman dhokla is a Gujarati snack that is believed to have originated in the 16th century. The dish is made from chickpea flour, green chilies, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, coriander powder, and cumin powder. It is steamed until cooked through and then cut into squares and served. Khaman dhokla is a popular street food in India and is often served with a chutney or dipping sauce. The exact origins of khaman dhokla are unknown, but there are a few theories. One theory is that the dish was created by a Gujarati cook named Khaman. Another theory is that the dish was created by a group of Gujarati merchants who were traveling to Surat. The merchants were looking for a quick and easy to make snack, and they came up with the recipe for khaman dhokla. Whatever its origins, khaman dhokla has become a popular Gujarati snack. The dish is often served at parties and celebrations, and it is also a popular street food. Khaman dhokla is a delicious and versatile snack that can be enjoyed by people of all ages.
Khaman Dhokla Khaman Dhokla Khaman Dhokla Khaman Dhokla
Prep time: 30 | Cook time: 25 | Serves: 4
Ingredients
  • 1 cup chickpea flour
  • 2 green chili peppers, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon lemon juice
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon cumin powder
Instructions
  1. Combine all the ingredients in a large bowl and mix well until a smooth batter forms.
  2. Let the batter rest for 30 minutes, or up to overnight, in a warm place.
  3. Grease a 9x9 inch baking dish and pour the batter into it.
  4. Steam the batter for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let the dhokla cool slightly before cutting into squares and serving.
Why It Works
  • The chickpea flour gives the dhokla a dense and chewy texture.
  • The green chilies, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, coriander powder, and cumin powder give the dhokla a flavorful and aromatic taste.
  • Steaming the dhokla cooks it evenly and prevents it from becoming dry.