Khaman dhokla
A steamed savoury fermented-chickpea cake from Gujarat, India
Equipment
- a round or square cake tin
- a steamer with a well fitting lid
Ingredients
Dhokla Batter
- 1 cup dried chickpeas soaked overnight
- 1 pinch fenugreek (seed or dried herb)
- 1 pinch hing (asafoetida)
- 1/4 tsp turmeric
- 1 level tsp sugar
- 1/2 tsp salt
- 1 tsp bicarbonate of soda (optional)
Tadka (tempered oil)
- 3-4 tbsp neutral oil with a high smoking point
- 1 tsp black mustard seeds
- 1/2 tsp whole cumin
- 1 pinch hing
- 1 handful curry leaves (10 - 15)
- 2 whole red chillies, roughly torn
- ground chilli powder to taste (optional)
Instructions
Batter
- stir in the turmeric, fenugreek, hing (if using), sugar and salt
- transfer to a covered non-metal bowl and leave in a warm place for 12-36 hours, depending on the time of year, to ferment
- The fermented mixture should be quite fluffy and pleasantly sharp to taste
Steaming
- Prepare a steamer or put a trivet or saucer in a pan with water and bring to the boil
- Oil a square or round cake tin
- Add the bicarbonate of soda to the batter and stir lightly so you don;t lose the air (CO2)
- Put the batter in the cake tin, place in the steamer and cover with a well fitting lid
- Covering the pan with a teatowel will prevent water from dripping on your dhokla, but this is optional
- steam on a low flame for about 20 minutes
- Remove from the steamer and immediately splash on some water. This stops the dhokla from sticking in the throat
Make The Tadhka
- Heat the oil in a small pan
- Add the chillies and allow to just darken. Follow with the mustard seeds until they begin to pop, then add the cumin and curry leaves, letting them sizzle for a few seconds. Finally add the hing and extra chilli powder to taste. Remove from the flame immediately
- sprinkle the hot tadka over the still warm dhokla
- allow to cool and enjoy with a sweet chutney such as tamarind and date sauce, or coconut-green chilli and corander chutney
