Friday, December 21, 2007

Khaman ...A lot of us call it Dhokla

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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.

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.

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.


TBC said...

I love dhokla...I mean khaman. I had been using the two interchangeably till a fried told me about the differnce between the two.
This is such a great tea-time snack. We've had it for dinner too:)

Lata said...

You reminded me to make one for our snack tonight, there is so much dough lying around in the kitchen. This recipe from scratch is great, can be a nice weekend brunch too.

Mansi Desai said...

wow Gaurav, i didn't know you were in Baroda:) I was born and brought up there!! your khaman looks great! nice and fluffy, just like it should be:)

Hail Gujarati food!!:D

Gaurav said...

Mansi, it was infact Payal ( the farsaan shop) that got me hooked on to Khaman in a big way.
Anybody visiting Vadodara needs to visit the shop and eat the gujrati snacks :)

Suganya said...

Thanks for the dhokla-khaman enlightenment. I have never made either.

Anonymous said...

oh much time of my college has got spent there, i do not know...lovely recipe.. and as Mansi said"Hail gujarati food"... :)

Anonymous said...

yumm kahamans and farsan at Payal...nice recipe..and i agree with mansi.. 'Hail Gujarati food'...

Srivalli said...

wow...whatever name I dont care...both are my favs!!

Jaya Wagle said...

I don't care what it is called, I love your microwave version since I don't have a dhokla pan. Now, dhoklas will be tried before the choco muffins. :)

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