Khaman ...A lot of us call it Dhokla

First, what we call Dhokla all across India and other places is not dhokla ( I am referring to the yellow steamed cake). It is Khaman. Dhokla is something different, white in appearance as against Khaman which is yellow. Both are steamed gramflour cakes. In some areas, it is also called Khaman Dhokla ( yes both names together).

My 3 year stint in Vadodara, exposed me to this fact alongwith the elegance of Garba and appreciating Gujrati food. As with the rest of the country, this region is seeped in rich history and culture and is culturally vibrant place to be in. The food, predominantly vegetarian, is a blast of different flavors as one travels from one part of Gujrat to another, ranging from bland to sweet to absolute spicy stuff.
I tired my hand at some Khaman today....and that too not so traditionally in a microwave. Plan to make another batch tomorrow. The reason being that I had loads of sour yoghurt leftover.

Ingredients:
For the Batter:
2 cups Bengal gram (Soaked Overnight or for 8 hrs)
2 tbsp rice ( soaked overnight or for 8 hrs)
1 cup sour yoghurt ( This is what motivated me to make this dish as I had lots leftover)
Salt to taste
1 Tsp ginger Paste
1 tsp turmeric powder
1 green chilies ( Finely chopped)
3 tsp sugar
4 tsp lemon juice
1/2 tsp soda-bi-carbonate
For the Tempering:
A pinch of asafoetida (Hing)
1/2 tsp mustard seeds (rai)
5-6 curry leaves
3 Green Chillies (Slit)
4 tbsp oil
For the Garnish :
2 Tsp Lemon Juice
2 tbsp grated coconut
Sprigs of Corriander

Method: To Make Batter:

1. Grind the soaked Bengal Gram and rice into a paste in a blender with the sour yoghurt.
2. Mix salt, turmeric powder and keep the batter aside for about 8 hours to ferment.
3. When the mixture has fermented, add ground green chilies, ginger, sugar, lemon juice and soda-bi-carbonate to the batter and mix well.

To Make Dhokla:

1. Grease a pan or microwaveable dish.
   
2. Pour in the batter into the pan and microwave for 7 minutes with cover. Rest for a minute and open the lid of the pan.
3. When all the dhoklas are prepared, cut them into square or diamond shapes.
4. Heat oil in a pan, add ground asafoetida, mustard seeds, green chillies and curry leaves. Pour this seasoning on the dhoklas.
5. Sprinkle some Lemon Juice on top.
   
6. Garnish with grated coconut and corriander sprigs.
   
7. Serve as a tea time snack.
   

Note:
1. The batter should be a bit thicker than a pakora batter. If not, add in a little water.
2. If dhokla are hard and not spongy. Microwave for another one minute.
3. Ideally steam the dhokla batter if you can.
4. One variation to try: Pour in half the mixture and steam/microwave for 3 minutes. Take out and layer the top with green mint chutney. Pour the remaining batter on top. Steam/Microwave again for 3 more minutes. The sandwich Khaman or Double Decker Khaman is ready.

Posted in: Appetizer,Gujrati Cuisine,snack