This savory, golden bread (also called khaman dhokla) is a Gujarati specialty made from a fermented yogurt and chickpea flour batter. It’s steamed, not baked, giving it a soft, shiny top. Dhokla is served warm or at room temperature, garnished with fresh coconut, coriander, and a seasoned oil tempering (chaunk).
- Preparation time: 15 minutes
- Batter resting time: 8 hours or overnight
- Cooking time: 20 minutes
- Yields: About 24 pieces
Ingredients
For the Dhokla Batter:
- 1.5 cups (5.1 oz / 145 g) sifted chickpea flour (measured after sifting)
- 2 hot green chilies, finely chopped
- 1.5 tbsp (22 ml) minced fresh ginger
- 0.25 tsp (1 ml) cracked black pepper
- 0.25 tsp (1 ml) turmeric
- 0.75 tsp (3.5 ml) salt
- 0.25 tsp (1 ml) yellow asafetida powder (hing)*
- 1 tsp (5 ml) jaggery or brown sugar
- 3 tbsp (45 ml) melted ghee or sesame oil
- About 0.67 cup (160 ml) plain yogurt or buttermilk
- 0.5 tsp (2 ml) baking powder
- 0.5 tsp (2 ml) baking soda
- 3 tbsp (45 ml) warm water (100°F / 38°C)
For Greasing:
- 1 tbsp (15 ml) melted ghee or sesame oil
For the Garnish and Tempering (Chaunk):
- 0.33 cup (1.2 oz / 35 g) grated fresh coconut
- 3 tbsp (45 ml) coarsely chopped fresh coriander leaves
- 0.25 cup (60 ml) ghee or unsalted butter
- 0.5 tbsp (7 ml) black mustard seeds (alternatively, sesame or black poppy seeds)
* A Note on Asafetida: The 0.25 tsp amount applies to milder yellow brands. If using a stronger, pure asafetida, reduce the amount by three-fourths.
Instructions
- Make the Batter: In a medium bowl, combine the sifted chickpea flour, green chilies, ginger, black pepper, turmeric, salt, asafetida, and sugar. Mix well. Stir in the 3 tbsp of melted ghee/oil and the yogurt/buttermilk. Mix to form a thick batter. Cover the bowl and let it rest in a warm place for 8 hours or overnight.
- Prepare the Steamer: Set up a steamer large enough to hold an 8-inch (20 cm) round or square cake pan. You can use a trivet inside a large pot filled with 1.25 inches (3.5 cm) of water. Ensure the bottom of the pan will sit at least 0.5 inches (1.5 cm) above the boiling water. Grease the cake pan with the 1 tbsp of melted ghee/oil, tilting it to coat the bottom and sides. Have a clean tea towel ready.
- Activate and Steam the Batter: Place the steamer pot over moderately high heat and cover it to bring the water to a boil. Just before steaming, add the baking powder and baking soda to the rested batter and mix. Pour in the 3 tbsp of warm water and stir gently in one direction until the batter becomes frothy.
- Cook: Immediately pour the batter into your prepared pan and place it in the steamer. Lay the tea towel across the top of the pot (this prevents condensation from dripping onto the bread). Place the lid firmly on top of the towel. Stretch the towel’s corners up over the lid and place a heavy weight on top. Steam for 8 to 12 minutes.
- Check for Doneness: Uncover and insert a toothpick into the center. If it comes out clean, the dhokla is cooked. If not, steam for a few more minutes. Remove the finished bread from the steamer and let it rest, loosely covered, for 10 minutes.
- Cut and Garnish: Turn the bread out onto a cutting board. Cut it into roughly 1.5-inch (4 cm) pieces. Arrange the pieces in a single layer on a serving tray. Sprinkle evenly with the grated fresh coconut and chopped coriander.
- Prepare the Tempering (Chaunk): Heat the 0.25 cup of ghee/butter in a small pot over moderate heat. When hot, add the mustard seeds. Fry until they pop (this happens quickly). Immediately pour this hot tempering over the dhokla pieces.
- Seed alternative: If using sesame or poppy seeds, add them to the hot oil and pour over the bread within 5 seconds (before they burn).
- Serve: Serve the dhokla warm or at room temperature.
