Vegetarian Recipes  
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   Vegetarian Recipes
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Kathiyawadi recipes
  • Khaman Dhokla
    Khaman dhokla

Khaman Dhoklas

khamans have been infused with a sugar-lime juice solution to give it that authentic street taste....all the credit goes to my Mil for teaching me this trick. I had been making this the regular way, by adding tadka on top...but by letting the sugar-lime solution soak in the khaman, it takes on a whole new that you're sure to enjoy.

You will need:

  • 1 cup - Besan Flour
  • 1 tsp - Citric Acid Crystals, you can use lemon juice instead
  • Pinch - Soda Bicarb or ENO
  • 2 tsp - Sugar
  • 1 tsp - Salt
  • 1 cup - Water
  • 1 tbsp- warm oil
For the tadka and solution:
  • 1 tbsp -Oil
  • 1 tsp - Mustard Seeds
  • Handful of Chopped Cilantro
  • Some grated coconut,
  • Curry Leaves
  • 2 large - jalapenos - chopped
  • 1.5 tbsp- Lime juice
  • 1 tbsp -Sugar
  • 4-5 tbsp - water
Mix the besan, water,oil, salt, sugar, citric acid/lemon juice really well until no lumps remain. Now add the soda bicarb, mix lightly,and and set aside for 15 minutes. You will see bubbles forming on top. After 15 minutes, lightly grease a "dibba" instead of a steel dish. Cooking these khamans in a Dibba or a cake pan (deep steel container)will give you fluffier and lighter results.

Meanwhile, heat some water in a pot, put a little stand so that the pan can rest on it to be steamed. Cover and let steam for 20 minutes.

Once the dhoklas are steamed, let them cool down. While the khamans are cooling, prepare the solution and tadka. Chop the jalapenos into small pieces.Mix the sugar,lime juice in the water and stir, make sure all the sugar dissolves. In a small pan, heat the oil. Add the mustard seeds and jalapenos. When they pop, quickly add the sugar-lime water.

Make slits while they are still in the pan. Slowly pour the solution in the slits and on top and let them soak up the solution for a few minutes. Slowly take them out of the dibba. Garnish with Cilantro, and serve.