Dhokla aka Kaman Dhokla

An authentic gujurati recipe which has an acquired taste.  I've grown to like it over the years but had to learn to make it as the hubs even has it for breakfast.

RECIPE BY

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PREP TIME

00:10

COOKING TIME

00:20

Ingredients

1
1 cup tasty wheat/semoline
2
2 tbs channa flour/gram flour
3
1/2 tsp ginger garlic
4
1/2 tsp ground green chillie
5
1 tsp salt
6
1 tbs oil (sunflower)
7
1 cup of yogurt (low fat/tangy)
8
1 tsp eno fruit salt
9
1 tsp mustard seeds/rye
10
Few curry leaves
11
chilie flakes
12
1/2 cup of water

Method

1
Add water in a double boiler on your stove and start boiling on high. Line a small pan with oil that can fit the double boiler. In a bowl add: tasty wheat, channa flour, ginger garlic, salt, green chilli, yogurt. Whisk together by hand until all the ingredients are well incorporated, Add 1/4 cup of water first and if required add the tbs of oil and whisk again. It should be a smooth batter, if a bit difficult to whisk add water a little at a time lastly add the tsp of eno fruit salt and whisk quickly then tip all the batter in the pan and sprinkle with chilli flakes. The batter should spread evenly. Try not to use a spatula/spoon to spread the batter. Now carefully place the tray on the double boiler, place the lid on and let it steam on high for about 20-30 min until a skewer/knife comes out clean. Carefully remove and keep it to cool. In a small pot heat 2 tbs oil,let the mustard seed pop then quickly add the curry leaves. Once the smell comes out, pour over the dhokla then cut into square and remove carefully with a fish slice and enjoy with green or red chutney

SERVES HOW MANY

6

YIELD

16

Chef's note

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