Gujarati-Style Daman Khaman Dhokla
Soft, spongy steamed gram flour cakes tempered with mustard seeds and curry leaves, a common Gujarati-influenced breakfast in Daman's households.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 190 kcal
Equipment
- •Steamer
- •Small tempering pan
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 7 g
- carbs
- 24 g
- fibre
- 4 g
- protein
- 8 g
- calories
- 190 kcal
Instructions
- 1
Whisk gram flour, yogurt, water, ginger-green chilli paste, turmeric, half the sugar and salt together. Mix until smooth and lump-free.
- 2
Let the batter rest for 15 minutes.
- 3
Rub a little oil inside a steaming tin to grease it.
- 4
Just before steaming, add fruit salt to the batter. Stir gently in one direction until it turns frothy.
- 5
Pour the batter straight into the greased tin. Place the tin inside a preheated steamer.
- 6
Steam for 15-18 minutes. Poke a skewer into the centre to check that it comes out clean.
- 7
Let it cool slightly. Cut the steamed cake into square pieces.
- 8
To make the tadka (spiced oil), heat remaining oil in a pan. Add mustard seeds, curry leaves and sesame seeds until they pop.
- 9
Stir remaining sugar into a little water until dissolved. Pour this sweet water into the hot spiced oil.
- 10
Pour the spiced liquid evenly over the dhokla (steamed cakes). Scatter coriander over the top before serving.
Chef's tips
Do not mix too much after adding fruit salt, or the bubbles will escape. Steam on a steady medium heat so it rises evenly.
Ingredient substitutions
- fruit salt (eno) → a mix of baking soda and lemon juice
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Steam briefly for 3-4 minutes to soften before serving.
Common mistakes to avoid
- •Waiting too long to steam the batter after adding the fruit salt.
Serving suggestions
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