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Khaman Dhokla is like a savoury cake and is made from fermented chick pea flour. It's a popular snack with Gujaratis, but its one where you can go seriously wrong when trying to making it. I have purchased freshly made ones in Indian sweet shops where they are either dry or bitty not the fluffy, easy to eat sponge it is suppose to be. I have seen the Gits brand mixes in my local Indian food store and also in many supermarkets. I was very wary of these packet mixes surely they can not be as good as homemade or can they? So far I have tried 3 of them, the Khaman Dhokla, Moong Dal Vada and Dosai mix. The Khaman Dhokla mix seems the best to me so far, as the flavour is just right, not too salty like I was expecting it to be. Packets come in 180g and 500g costing around £1-2 usually, great saving from purchasing it for a few pounds more in Indian sweet shops. It is quite simple to make you have a powder mixture containing chick pea flour, semolina, sugar powder, salt, sodium bicarbonate, citric acid, asafoetida already made up for, you just add the oil and water and mix well (big tip add the powder a bit at a time, makes it easier to make it to a smooth batter). Even though the box says minimum stirring, you do have to get a smooth batter to produce good results so give it a good mix to get lumps out and ensure the powder has dissolved properly. Grease a round cake tin with oil and pour the batter in. Place in a streamer for 20 minutes. Check it with a knife if should come out clean if cooked. Let it cool then cut into cubes. I just pop the mustards seeds in oil and then pour it all over the khaman dhokla and garnish with chopped coriander. Simple you can not possible go wrong with this mixture and easy to follow instructions, the final product turns out perfect in flavour, texture and better than shop brought ones. Even though they recommend it with green chutney I prefer to eat them just as they are. If green chutney is needed then take a heap of coriander (make sure your keep some of the stalks they have the most flavour than the leaves), lime juice and 1 green chilly (remove the seeds) (maybe add a little bit of water to allow it to blend properly place in a blender and blend into a sauce. Then season the sauce with a pinch of salt and mix well. Store in fridge for a while and then give it a quick stir before serving. They can also be served as Sev Khamani, which is when the tempered khaman is broken down with your hands into small crumbs and then garnished with sev (thin chick pea noodles) which can be found in Indian food stores or even supermarkets.
Khaman Dhokla is a speciality of Gujarat. A popular snack made from fermented chana dal (chick pea flour) Batter