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Khaman dhokla

NOTE: Do not put weight or whistle on cooker, if using pressure cooker for steaming dhoklas

Farrukh Aziz


  1. 1 ½ cups Chickpea flour (besan)
  2. 1 tbsp Semolina (sooji)
  3. ½ cup Curd (beaten well)
  4. ¾ cup Water
  5. 1 tsp Chili ginger - paste
  6. ½ tsp Turmeric
  7. ¼ tsp Asafoetida (hing)
  8. 1 tsp Soda
  9. Salt as per taste
  10. 1 tsp Sugar
  11. 1 tsp Lemon juice
  12. 1 tbsp Oil
  13. 5 (1 tsp) or 1 gms Eno salt sachet or fruit
  14. 1 tsp Mustard seeds
  15. 1 tsp Lemon juice
  16. 2 - 3 Green chili (slit)
  17. Curry leaves few
  18. Oil
  19. coconut Grated
  20. Coriander leaves


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    In a bowl mix together besan, sooji, turmeric, curd soda and water to make lump free batter

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    Cover and keep it aside for 45 minutes

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    Meanwhile prepare a steamer, if you are using pressure cooker, fill it with water upto 1 ½

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    Inches level and allow it to boil or Idli steamer can also be used to steam dhoklas

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    Add ginger-chili paste, hing, salt, sugar, lemon juice and mix very well (do this before pouring the batter in to the greased thali or tin)

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    In a small bowl take oil and add Eno to it, mix

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    Immediately pour the oil-Eno mixture into the batter and whisk briskly

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    Immediately pour this batter into the greased thali or tin and steam for 12-15 minutes

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    Heat 2 tbsp of oil in a pan, add mustard seeds, let it crackle

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    Add slit chilies and curry leaves and fry for few seconds

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    Add half cup of water  into the tempering, take it off the stove

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    Pour the tempering over the steamed dhoklas

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    Cut into pieces, garnish with grated coconut and coriander leaves

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    Serve with coriander-mint chutney……ENJOY!!!

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