Cherry & Dennis Helper Habitat

Indian Khaman Dhokla

印度蒸鷹嘴豆糕 Dhokla

Indian Khaman Dhokla — finished dish

Total time: 30 min
Difficulty: Medium
Servings: 6 servings

Recipe overview

Gram-flour batter is leavened with lemon and plain fruit salt, steamed at once, then finished with a mustard-seed and curry-leaf tempering.

01

Ingredients

Main ingredients

180 g gram flour besan
220 ml water for batter
1 tbsp lemon juice
15 g grated ginger
1 1/2 tsp plain unflavoured fruit salt Eno
8 curry leaves
15 g coriander leaves

Seasoning

1 tbsp sugar
1/8 tsp ground turmeric
1/2 tsp salt
1 tsp mustard seeds
2 tbsp cooking oil

Indian Khaman Dhokla — ingredients

02

Tools

steamer pot
steamer rack
20 cm shallow tin
large bowl
whisk
small pan
skewer

Indian Khaman Dhokla — tools

03

Steps

Indian Khaman Dhokla — Fill the steamer with enough water

Step 1

Fill the steamer with enough water

Fill the steamer with enough water, place the rack and bring it to a boil.

Indian Khaman Dhokla — Lightly grease a 20 cm shallow tin to prevent sticking

Step 2

Lightly grease a 20 cm shallow tin to prevent sticking

Lightly grease a 20 cm shallow tin to prevent sticking.

Indian Khaman Dhokla — Sift gram flour and mix with sugar

Step 3

Sift gram flour and mix with sugar

Sift gram flour and mix with sugar, salt and a little turmeric.

Indian Khaman Dhokla — Mix water with lemon juice and grated ginger

Step 4

Mix water with lemon juice and grated ginger

Mix water with lemon juice and grated ginger.

Indian Khaman Dhokla — Whisk liquid gradually into flour until the batter is smooth

Step 5

Whisk liquid gradually into flour until the batter is smooth

Whisk liquid gradually into flour until the batter is smooth, thick but pourable.

Indian Khaman Dhokla — Only when the steamer is boiling

Step 6

Only when the steamer is boiling

Only when the steamer is boiling, add plain fruit salt to the batter.

Indian Khaman Dhokla — Stir the foaming batter briskly and pour at once into the tin before bubbles fade

Step 7

Stir the foaming batter briskly and pour at once into the tin before bubbles fade

Stir the foaming batter briskly and pour at once into the tin before bubbles fade.

Indian Khaman Dhokla — Place the tin on the rack

Step 8

Place the tin on the rack

Place the tin on the rack, cover and steam over medium-high heat for about 15 minutes.

Indian Khaman Dhokla — Insert a skewer in the centre

Step 9

Insert a skewer in the centre

Insert a skewer in the centre; if wet batter remains, steam 2 to 3 minutes more.

Indian Khaman Dhokla — Temper mustard seeds and curry leaves

Step 10

Temper mustard seeds and curry leaves

Heat remaining oil in a small pan and fry mustard seeds and curry leaves for about 30 seconds.

Indian Khaman Dhokla — Pour the hot tempering evenly over the cooked cake and scatter coriander

Step 11

Pour the hot tempering evenly over the cooked cake and scatter coriander

Pour the hot tempering evenly over the cooked cake and scatter coriander.

Indian Khaman Dhokla — Cool slightly and cut six pieces

Step 12

Cool slightly and cut six pieces

Cool slightly and cut six pieces, checking the crumb is airy with no wet centre.

Common mistakes

Adding fruit salt too early so bubbles die
Putting batter over cold steamer water
Oversteaming until dry and crumbly

Tips

Use fresh plain fruit salt and move the foaming batter straight into a boiling steamer.