The state of Gujarat boasts of an amazing variety of snacks and appetizers, also called farsan. One of the dishes that I make frequently from their cuisine is Khaman Dhokla, a steamed preparation. Having had Gujarati neighbors in Mumbai and having a Gujarati as my best friend gave me easy access to the enchanting world of Gujarati cuisine. While my neighbors cooked dhokla, khandvi and daal dhokli, the aroma of it would invariably come wafting to me and I would walk into their homes drooling to sample it out. I learnt the dhokla recipe too from one of my neighbors and it has become a standard Sunday breakfast.
- 1 cup gram flour / besan
- 1cup curd.
- Salt to taste.
- ½ sp turmeric powder
- ½ tsp ginger-garlic paste
- ¼ green chilly paste.
- 2 tsp oil.
- 1 tsp lemon juice.
- 1 tsp baking soda.
- 1 tsp mustard seeds.
- 2 sp fresh coriander leaves
- ½ cup shredded coconut.
- In a bowl take gram flour and mix it with curd and some water.
- Add salt, mix again and keep it aside for 3 to 4 hrs.
- When it ferments add turmeric powder and ginger-garlic and chilly paste.
- Grease a dhokla plate with some oil.
- Mix lemon juice, soda and 1 tsp oil in a bowl and add it to the fermented mixture and stir it fast & continuously.
- Pour the mixture in the Dhokla plate and steam for 12 minutes.
- Allow it to cool and cut into square pieces.
- Heat oil in a pan, add mustard seed and after it crackles put it on the dhokla.
- Garnish with shredded coconut and coriander and serve hot/warm with coriander chutney/ketchup
Preparation time: 30 minutes