Achari Khaman Dhokla

Name: Achari Khaman Dhokla
Cuisine: Indian
Ingredients: 1 cup gram flour / besan; 1 tbsp. semolina / sooji; to taste salt; 1/2 tsp. turmeric powder; 1 tsp. ginger-green chilies paste; 1 tbsp. pickle masala; 1 tbsp. oil; 1 tsp. sugar; 1 tsp. lime juice; 1/2 cup yoghurt; 1 tsp. eno fruit salt; Tempering -; 2 tbsp. oil; 1 tsp. mustard seeds; 1 tsp. sesame seeds; 2 fresh red / green chilies, slit; 1 sprig curry leaves; pinch asafoetida; 2 tbsp. freshly frated coconut; 2 tbsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

Khaman Dhokla is a traditional Gujarati steamed savoury snack which is healthy, wholesome and yummy. They can be served as a tea-time snack, for breakfast or for a light dinner. This is an instant version prepared with besan (gram flour), yoghurt and few other flavouring agents. It is steamed to perfection and is tempered with mustard seeds and is then served, garnished with fresh grated coconut and coriander leaves.

How cool is that? But wait. There's a twist to this recipe. I added some pickle masala to give a new achari flavour - a la fusion style. So get going and dish out this amazing nutritious snack in a new avatar for your loved ones by following an easy step by step guide with photos to prepare it.

Bethica Das @kitchen_flavours

Saved

Ingredients

1 cupgram flour / besan
1 tbsp.semolina / sooji
to tastesalt
1/2 tsp.turmeric powder
1 tsp.ginger-green chilies paste
1 tbsp.pickle masala
1 tbsp.oil
1 tsp.sugar
1 tsp.lime juice
1/2 cupyoghurt
1 tsp.eno fruit salt
Tempering -
2 tbsp.oil
1 tsp.mustard seeds
1 tsp.sesame seeds
2fresh red / green chilies, slit
1 sprigcurry leaves
pinchasafoetida
2 tbsp.freshly frated coconut
2 tbsp.coriander leaves, chopped

Saved

Steps

1

Sift the besan. In a bowl, mix together besan, salt, sugar, ginger-green chilies paste, pickle masala and pickle oil.
2

Then add the yoghurt,
3

Semolina and 1 cup water or as needed,
4

Turmeric powder,
5

Eno fruit salt and 1 tbsp. water.
6

Pour into a greased steel container or plate and steam for 15-20 minutes.
7

When cool, cut into desired shapes.
8

Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add sesame seeds, curry leaves, asafoetida and green chilies. Saute for a few seconds and add 1/4 cup water.
9

Pour this tempering on the steamed Dhoklas. Garnish with coconut and coriander leaves. Serve with green chutney.