What gives Khaman Dhokla its spongy texture?

The recipe uses Eno fruit salt, which reacts with the batter to create bubbles, resulting in a light and airy texture when steamed.

How do I know when the dhokla is fully steamed?

The cake should be fairly firm, and a knife inserted into the center should come out clean after 35-40 minutes of steaming on medium-low heat.

Can I make this dhokla without non-dairy yogurt?

The non-dairy yogurt is crucial for the batter's consistency and flavor, providing the necessary acidity for the Eno fruit salt to activate properly.

What is the purpose of the tempering?

The tempering, made with oil, mustard seeds, curry leaves, and lime, infuses the steamed dhokla with a vibrant, aromatic, and slightly tangy flavor.

How should I store leftover Khaman Dhokla?

Once cooled, store the dhokla in an airtight container in the refrigerator for up to 2-3 days. It's best enjoyed fresh.

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Khaman Dhokla: Indian Steamed Chickpea Flour Cake
[Vegan, Gluten-Free]

RB By: Rinku Bhattacharya

Author Bio

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost... Read More

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Golden-yellow Khaman Dhokla squares, garnished with green cilantro and sesame seeds, drenched in a zesty tempering.

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Khaman Dhokla: Indian Steamed Chickpea Flour Cake

210.0

4-5

Dairy Free

Vegan

Here is the Khaman Dhokla, a savory, sweet, and spiced creation. Gluten-free eaters will rejoice this delightful light and fluffy cake because it's a power-packed comfort food without any gluten. Khaman or Khaman Dhokla, is an easier version of the traditional Dhokla, which is made of soaked fermented split gram lentils... Read More

Ingredients You Need for Khaman Dhokla: Indian Steamed Chickpea Flour Cake [Vegan, Gluten-Free]

For the batter:

1 cup of garbanzo bean flour (besan)
1 cup of non-dairy yogurt
3/4 teaspoon turmeric
1/2 cup of water
3 tablespoons oil
1/2 teaspoon salt
1/4 inch piece ginger
2 green chilies
1 teaspoon sugar
1 lime
11/2 teaspoons Eno fruit salt or 1/2 Alka seltzer tablet

For the tempering:

1 tablespoon oil
1 teaspoon black mustard seeds
10 curry leaves
4 dried red chilies
1/2 teaspoon asafetida
1 teaspoon sugar
1 lime
4 tablespoons water
1/2 teaspoon salt
Sesame seeds to garnish
1 tablespoon chopped cilantro

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How to Prepare Khaman Dhokla: Indian Steamed Chickpea Flour Cake [Vegan, Gluten-Free]

Place the garbanzo bean flour in a mixing bowl and whisk to remove any lumps and add in the yogurt and the turmeric and beat well. Stir in the water and the oil and salt and mix until smooth.
Place the ginger, green chilies, sugar in a mixer and cut the lime and squeeze in the lime juice and blend until the mixture is a smooth paste. Stir this into the garbanzo bean flour mixture and let it rest for 15 minutes.
While this is resting, grease a 9-inch round cake pan. Heat water in a large wok until the water begins to simmer. Invert a trivet onto the simmering water.
Stir in the eno into the batter, it should start bubbling immediately. Quickly pour the mixture onto the cake pan and place over the trivet in the simmering pan. Cover the wok and let the mixture steam for about 35-40 minutes on medium-low heat. The cake should be fairly firm and a knife inserted in the center should come out clean when done.
Turn off the heat and let the cake rest for 15 minutes, invert the cake onto a plate.
Heat the oil for the tempering, working quickly add in the mustard seeds and wait until they crackle, add in the curry leaves, dried red chilies, asafetida and the sugar and turn off the heat. Cut the lime and squeeze in the juice and add in the water and turn on the heat and bring to a simmer. Turn off the heat and pour this mixture over the dhokla and let it rest until the liquid is absorbed.
Sprinkle with the sesame seeds and cilantro. Cut into squares and serve.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Comments:

Jeff Tucker says:

April 7, 2014 at 4:42 pm

Linda after one of those pitbulls attack you i would just like to here what you say then
1. Carlene Joseph says:
  
  December 7, 2014 at 7:26 am
  
  Nice to animals, but mean to humans….

Comments are closed.

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