Khaman Dhokla

April 29, 2017
3 Ratings
  • Makes 20 to 25 pieces
Author Notes

For a change, this appetizer is steamed rather than fried. Made of chana dal (split Bengal gram dal), this appetizer is a must on Gujarati thali. —Annada Rathi

What You'll Need
  • 1/2 cup chana dal or split Bengal gram
  • 1/4 cup plain yogurt (full fat or non-fat)
  • 3/4 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon smashed green chile pepper (Serrano or Thai chile pepper) (optional)
  • 1 teaspoon grated ginger
  • 1/4 teaspoon sugar
  • 1/2 teaspoon Eno fruit salt (or generous 1/4 teaspoon baking soda + scant 1/4 teaspoon citric acid powder)
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon black mustard seeds
  1. Soak chana dal in 1 1/2 cups of water for at least 5 to 6 hours and as long as overnight. Drain the dal, then transfer to a blender. You can add 1 to 2 tablespoons water to facilitate the grinding. You are looking for a grainy mixture like coarse polenta.
  2. Add yogurt, mix well, and set it aside for 8 hours.
  3. Add salt, turmeric, crushed pepper, grated ginger, sugar, and fruit salt. Mix well. Rub little bit of oil inside a small, handleless steel pot or heat-proof bowl (about 5 to 6 inches in diameter). Pour gram dal mixture in this pot.
  4. Place 4 cups water in another large pot and put it on the stove. Turn the heat to medium. Place the dal mixture pot in water. Cover with lid. Cook for 30 minutes.
  5. Take the small pot out. Let cool. Invert the small steel pot onto a plate and tap on the back of the pot. What will come out on the plate is a kind of pie.
  6. Cut this pie into diamond or square pieces (2-by-2-inches).
  7. Heat vegetable oil in a small pot. After 3 to 4 minutes, add black mustard seeds. Once they stop popping, pour this hot oil over the pieces.
  8. This is khaman dhokla. Eat it with green chutney.

See what other Food52ers are saying.

  • Annada Rathi
    Annada Rathi
  • txchick57
To some people's frustration, I like to talk about food before cooking, while cooking, while eating and of course after eating.

2 Reviews

txchick57 May 10, 2017
Sometime try using sooji and throw a pinch of asafoetida in there too. The most delicious thing on earth.
Annada R. May 10, 2017
Thank you very much for the suggestion, I'll certainly try that.