lunch · vegetarian · dairy-free · vegan
Khaman dhokla
Spongy, tangy steamed Gujarati chickpea-flour cake with mustard seed and curry leaf tempering.
- Time
- 40min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat.
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Shopping list
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Equipment
You'll need: Steamer.
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Method
-
1
Whisk besan, semolina, sugar, salt, ginger-chili, turmeric, lemon, oil and water to a smooth batter; rest 10 minutes.
-
2
Grease a pan and bring the steamer to a boil.
-
3
Stir fruit salt into the batter—it will foam—and pour into the pan immediately.
-
4
Steam 15–20 minutes until a skewer comes out clean; cool slightly and cut into squares.
-
5
Make the tempering, add water, sugar and lemon, and pour over; garnish with cilantro and coconut.
