- Split Bengal gram 2 teacups
- Soda bicarbonate ½ tsp.
- Oil 60ml.
- Salt to taste
- Asafoetida a pinch
- Greenchillies 3-4
- Ginger 2.5cm [1/2’’] piece
- Musterd seeds 1 pinch
- Curry leaves 1 sprig
- Grated coconut ½ cup
- Coriander leaves 2 sprigs
- Soak the gram overnight. Grind but not to fine.
- Beat with a circular motion to incorporate air. Laeve to ferment till evening.
- After it is fermented, add half the oil, salt, asafetida, ground green chillies and ginger, and soda bicarbonate mixed with a little water. Beat again.
- Grease a thali or a pyrex pie dish about 5cm.[2’’]deep with a little oil.Spread the mixture on it about 2.5cm.[1’’] thick.
- Steam and remove. Allow to cool slightly.
- Heat remaining oil.Add mustard seeds. As seeds crackle, add curry leaves and pour over ‘Dhokla’.
- Serve garnished with grated coconut and chopped coriander leaves.
N.B. 1 tbsp. of buttermilk may be added along with spices and soda bicarbonate.
Dhokla may be served with coriander leaves chutney.
Checkout the Khaman Dhokla Recipe video from Tarla Dalal