Khaman Dhokla/Gujarati snacks
Easy and delicious khaman dhokla made with gram flour.
Ingredients
- 1.5 cups Gram flour (Also known as chickpea flour or besan)
- 3 pinches Turmeric
- 1 pinch Asafetida (Also known as hing)
- 1.5 tablespoons Lemon juice
- 1.5 teaspoons Ginger paste
- 1.5 teaspoons Green chili paste (Make a paste of green chillies)
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 3 cups Water
- 2 teaspoons Eno Fruit Salt
- 1 teaspoon Mustard seeds
- 12 leaves Curry leaves
- 5 tablespoons Oil
- 1 teaspoon Cumin seeds (Also known as jeera)
- 4 units Green chillies
More recipes using Gram flour
Indian - Gujarati
Dokla
A traditional Gujarati snack made from fermented gram flour and semolina, steamed to perfection and garnished with a flavorful tempering.
Indian
Bhakharwadi/Indian snacks
Try this tasty crispy snack, a delightful Indian treat made with a spiced filling rolled in dough and fried to perfection.
Indian
Gatte ki Sabji/Indian Gram Flour Dough Balls Curry
A traditional Rajasthani curry featuring gram flour dough balls simmered in a spiced tomato and onion gravy. Perfectly paired with chapati or baati.
Indian
Pakodi ki Sabzi
Pakodi ki sabzi is an innovative and flavorful dish, favored by many for its unique taste and versatility, especially during times when fresh vegetables are scarce.
Instructions
- 1In a mixing bowl, combine 1.5 cups of gram flour, 3 pinches of turmeric, a pinch of asafetida, 1.5 tablespoons of lemon juice, 1.5 teaspoons of ginger paste, 1.5 teaspoons of green chili paste, 1 tablespoon of sugar, and 1 teaspoon of salt. Add 1 cup of water and 1 tablespoon of oil to form a thick batter. Stir well to combine. Add 2 teaspoons of Eno Fruit Salt and mix briskly. Let the batter rest for 5-10 minutes.
- 2Grease a steamer pan with 2 to 3 teaspoons of oil. Pour the prepared batter into the greased pan and gently shake to even out the batter.
- 3Place the pan in a steamer with boiling water. Steam for 15 to 20 minutes. Check doneness by inserting a toothpick; it should come out clean.
- 4Allow the dhokla to cool completely. Slide a butter knife along the edges to release it from the pan, then invert the pan and cut the dhokla into square pieces.
- 5In a small pan, heat 2 tablespoons of oil. Add 1 teaspoon of mustard seeds and allow them to crackle. Add 10 to 12 curry leaves, 1 teaspoon of cumin seeds, and 1 teaspoon of chopped green chili. Add 1/3 cup of water and turn off the flame. Pour this tempering mixture evenly over the dhokla.
