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Khaman Dhokla



Soak the gram overnight. Grind but not too fine. Beat with a circular motion to incorporate air. Leave to ferment till evening. After it is fermented, add half the oil, salt, asafoetida, ground green chillies and ginger, ground gram and soda bicarb mixed with a little water. Beat again. Grease a thali or a pyrex pie dish about 5 cm deep with little oil. Spread the mixture on it about 2.5cm thickness. Steam and remove. Allow to cool slightly. Heat remaining oil. Add mustard seeds. As seeds cracke add curry leaves and pour over dhokla. Serve ganished with grated coconut and chopped coriander leaves.
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