Dhokla
Dhokla
Best Suited Flour
Besan (Gram Flour)
Steps of Preparation
- Take 1.5 cups gram flour (120 grams besan) in a mixing bowl or pan. Do use gram flour which has a fine texture.
- 2 to 3 pinches of turmeric powder
- a generous pinch of asafoetida (skip to make a gluten-free version)
- 1.5 tablespoons lemon or lime juice or ⅓ to ½ teaspoon pure citric acid
- 1.5 teaspoons ginger paste (crush 1.5 inch ginger and 1.5 teaspoons green chilies in a mortar-pestle)
- 1.5 teaspoons green chili paste
- 1 tablespoon sugar or add according to taste
- 1 teaspoon salt or add as per taste
- Add 1 cup water (or more or less as needed) and 1 tablespoon oil to make a thick yet smooth flowing batter.
- Then add 1 tablespoon rava (semolina). This is entirely optional but adds a good texture to the khaman. Skip rava or semolina for a gluten-free option.
- Stir with a whisk to create a smooth, thick batter without any lumps.
- Add 2 teaspoons Eno or fruit salt at the end. Mix gently and immediately pour the batter into the greased pan for steaming.
- Pour the prepared batter into the greased pan.
- Steam for 12 to 15 minutes on medium heat, or until a toothpick inserted comes out clean.
- Switch off the heat and let the dhokla cool slightly.
- Run a knife around the edges and gently remove the dhokla from the pan.
- Cut into square or diamond-shaped pieces.
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