Prepare Khaman Dhokla For Better Gut Health; A Healthy And Delicious Recipe

Gujarat , often referred to as the Jewel of Western India, is renowned for its traditional handicrafts, historic landmarks, and its extensive 1,600 km coastline along the Arabian Sea. However, one of the most beloved and unique treasures of Gujarat is its iconic dish, Dhokla, a sweet and savoury spongy dish.

Khaman Dhokla has earned praise not only for its taste but also for its health benefits. According to the Mayo Clinic, “Choosing foods that are less calorie-dense—meaning you get a larger portion size with fewer calories—can help you lose weight and control your hunger.” This concept aligns with the qualities of Dhokla, making it a smart choice for health-conscious individuals.

Dhokla is known to be beneficial for gut health due to its high content of protein, nutrients, and carbohydrates. The fermentation process involved in making Dhokla also helps in boosting the immune system, adding to its nutritious value.

For those struggling to manage their cravings for sweet and savoury dishes, Dhokla offers a healthier alternative, making it a perfect option for those keeping an eye on their diet without sacrificing flavour.

Recipe

Here’s a recipe to keep you delighted:

For Khaman Batter

• 1.5 cups gram flour
• 1 tablespoon semolina
• 1 tablespoon sugar
• 1.5 inches minced ginger
• 1.5 teaspoons chopped green chillies
• 2 to 3 pinches turmeric powder
• 1 to 2 pinch asafoetida
• 1 tablespoon oil
• 1.5 to 2 teaspoons eno
• 1 teaspoon salt or add as required
• 1.5 tablespoon lemon juice
• 1 cup water or add as required

For Tempering Khaman Dhokla

• 2 tablespoons oil
• ⅓ cup water
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2 teaspoons white sesame seeds
• 1 sprig curry leaves
• 1 teaspoon chopped green chilies
• 2 teaspoons sugar

For Garnish

• 2 to 3 tablespoons chopped coriander leaves
• 2 to 3 tablespoons grated coconut

Instructions

Making Khaman Batter

• Grease a steamer pan with 2 to 3 teaspoons of oil.
• Take besan or gram flour in a mixing bowl or pan.
• Add turmeric powder, asafoetida, lemon juice, ginger paste, green chilies paste, sugar, oil and salt.
• Add 1 cup water or as required to make thick yet flowing water. The amount of water required depends on the quality of flour, so add as required.
• Stir and then add the rava or sooji (semolina).
• Stir to a smooth thick batter without any lumps.
• The batter should be thick yet flowing. A quick tip is that if the batter become thin, then add 1 to 2 tablespoons besan.
• Bring to a boil 2 to 2.5 cups of water in a steamer pan or electric cooker or a stove-top pressure cooker.
• The amount of water to be added depends on the size of the steamer or pressure cooker.
• Now add the eno or fruit salt to the batter.
• Stir briskly and quickly. The fruit salt should be mixed evenly with the batter. Or else you get uneven texture in the khaman.
  The batter would froth and become bubbly, so you have to be quick.
• Pour the batter in the greased pan.

Steaming Khaman Dhokla

• Place the pan in a steamer or electric rice cooker or pressure cooker. The water should already be boiling or hot when you place the pan with the batter. When using pressure cooker, remove the vent weight/whistle from the lid and cover the cooker tightly with its lid.
• Steam for 15 to 20 minutes in an electric cooker. If using a pan or pressure cooker, steam for 12 to 15 minutes on a medium to high heat.
• To check the doneness, insert a toothpick and if it comes out clean, the khaman is done. If the toothpick has the batter on it, then you need to steam for some more time.
• When the khaman become lukewarm or cool, then with a butter knife gently slid along the edges. Keep a plate or tray on top of the pan.
• Invert the pan. If greased well, the khaman will easily get inverted on the plate. Slice and keep aside.

For tempering

• In a small pan, heat oil.
• Add mustard seeds and let them to crackle.
• When the mustard seeds are crackling, add the cumin seeds (optional), curry leaves and chopped green chilies (optional).
• Stir and then add sesame seeds.
• Fry the sesame seeds for some seconds but do not brown them.
• Then add water. Be careful while adding water as the mixture sizzles. You can switch off the heat when adding water.
• Add sugar. Stir and allow the tempering mixture to come to a boil. Make sure that the sugar has dissolved in the water.
• Then pour this tempering mixture evenly on the steamed and sliced khaman.
• Garnish with chopped coriander seeds and grated coconut.
• Serve khaman dhokla straight away or you can store them in an air tight box and then serve later after some minutes or an hour.
• If serving khaman after many hours, then do not garnish with coconut and coriander leaves.

(Recipe credit: vegrecipesofindia)