khaman dhokla

khaman dhokla is a savoury snack from the state of gujarat in india which is famous for its wholesome vegetarian thalis. though it is consumed as a snack in india, you can actually make a meal out of it as it is very filling.

i was craving spicy indian food after ten days in italy. but i didn't want to upset my stomach by shocking it with something too heavy so i chose to make khaman dhokla which is a steamed savoury cake. the dhokla itself is wonderfully light with just a hint of spiciness. mustard seeds tempered in oil are poured over the dhokla and then fresh coriander and coconut are added as the topping. you can vary your spice intake depending on how spicy you make the accompanying chutney. i found a terrific tarla dalal recipe for mint and coriander chutney which has just the perfect balance of sweet, salt and spice.

for the dhokla
1 cup (160 gm) bengal gram (chana dal), soaked overnight
4 green chillies
1 inch piece of ginger
3 tbsp vegetable oil
salt to taste
1/4 tsp asafoetida (hing)
1/4 tsp bicarbonate of soda

for the tempering
1 tbsp vegetable oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
3-4 dry red chillies, whole
10 curry leaves

for the topping
handful of chopped coriander
handful of chopped coconut

for the chutney
2 cups chopped mint leaves
1 cup chopped coriander
1 large onion, sliced
juice of 1 to 2 lemons
1 tbsp sugar
4 to 6 green chillies
salt to taste

grind the green chillies and ginger to a smooth paste. keep aside. grind the bengal gram coarsely; whisk to incorporate air in it. keep aside to ferment in a warm place for at least 10 hours or till tiny bubbles appear. add the oil, asafoetida, bicarbonate of soda, and green chilli-ginger paste to the bengal gram paste. add a little water and whisk the mixture thoroughly once again.

grease a flat stainless steel plate or a baking dish (2 inches deep). spread the mixture to a thickness of one inch. steam till it is done. to check if the dish is ready, pierce with a fork. if the fork comes out clean, then the dhokla is ready. allow to cool and then cut into squares or diamonds.

for the tempring, heat the oil in a pan; add the mustard seeds, cumin seeds, and dry red chillies. when they start crackling, add the curry leaves and pour over the dhokla. garnish with chopped coriander and coconut.

for the chutney, combine all the ingredients and grind to a smooth paste in a blender using very little water.

recipe sources: vijaylakshmi baig's "gujarati kitchen" and tarla dalal's "chaat"