Photograph of the finished Khaman dhokla

India · Bánh bột đậu gà hấp Dhokla

Khaman dhokla

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Besan chickpea flour Besan chickpea flour 8.5 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 4.2 oz
  • Photograph of Baking soda Baking soda 0.3 oz
  • Photograph of Turmeric powder Turmeric powder 0.1 oz
  • Photograph of Ginger Ginger 0.4 oz
  • Photograph of Chilli Chilli 2
  • Photograph of Lime Lime 1.2
  • Photograph of Sugar Sugar 1.1 oz
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Oil Oil 2 ⅔ tbsp
  • Photograph of Mustard seeds Mustard seeds 0.3 oz
  • Photograph of Curry leaves Curry leaves 12 leaves
  • Photograph of Shredded coconut Shredded coconut 0.7 oz
  • Photograph of Coriander Coriander 0.4 oz

Method

  1. 1 Mix the besan chickpea flour with yogurt, turmeric powder, crushed ginger and chili, salt, and water until a smooth paste is formed, then let it rest for 15 minutes.
  2. 2 Sprinkle baking soda and squeeze in some lemon juice, stir quickly, then immediately pour into the greased mold.
  3. 3 Steam over medium heat for 20 minutes until a toothpick inserted comes out clean, let cool, then cut into square pieces.
  4. 4 Sauté mustard seeds and curry leaves in hot oil, add sugar syrup and chili peppers, and simmer for 2 minutes.
  5. 5 Pour the seasoned sauce over the rice cake to let it soak in, then sprinkle with grated coconut and cilantro before eating.

With an appliance

  • Pressure cooker 36 min

    Replace step 3: steam the dhokla mold under low pressure for 10 minutes, then quickly release the pressure and allow it to cool before cutting; steps 4–5 remain the same.

Start cooking