Khaman Dhokla (Steamed Gram Bread)
Grease a 125 mm (5-inch) diameter tin with oil. Combine the gram flour, semolina, sugar, ginger chili paste, and salt in a bowl. Mix in just enough water to get a thick batter…
- Prep
- 16 min
- Cook
- 38 min
- Total
- 54 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Grease a 125 mm (5-inch) diameter tin with oil.
Procedure
Combine the gram flour, semolina, sugar, ginger chili paste, and salt in a bowl. Mix in just enough water to get a thick batter.
Procedure
Add the fruit salt and 2 tsp water. Wait for the bubbles to form, then mix gently to distribute the leavening through the batter.
Procedure
Pour the batter immediately into the prepared tin, and swirl the tin clockwise in order to spread the batter in an even layer.
Procedure
Immediately place the tin in a steamer. Cover and steam for 12–15 minutes, or until the dhoklas are cooked.
Procedure
Remove from the steamer and set aside to cool slightly.
Procedure
Heat the oil in small pan, and add the mustard seeds.
Procedure
When the seeds start crackling, add the sesame seeds, green chillies, curry leaves, and asafoetida. Mix well and sauté on a medium flame for a few minutes, stirring continuously.
Procedure
Remove mixture from the flame, then add 2 tbsp of water and mix well.
Procedure
Unmold the dhokla and cut into equal pieces. Spread the topping mixture on top, and serve immediately, garnished with coriander.
Photo: Vasantdave · CC BY-SA 3.0 · https://creativecommons.org/licenses/by-sa/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 10 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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