Khaman Dhokla recipe by Ruhana Ebrahim

Ingredients

• 1 cup plain yoghurt
• 1 egg
• ½ cup semolina
• ½ cup chana flour
• ½ cup oil
• 1 teaspoon garlic paste
• 1 teaspoon ground green chilli
• ¼ teaspoon turmeric powder
• 1 teaspoon salt
• 2 teaspoon ENO fruit salt (1 small sachet)
• 1 teaspoon white vinegar
• 3 tablespoon Oil
• 1 tablespoon mustard seeds
• 1 tablespoon sesame seeds
• 1 teaspoon Jeeru (Cumin) seeds
• 2 stems Curry leaves
• 1-2 tablespoon Lemon juice (to taste)
• 1. Beat all the above together, except Eno.
• 2. Add in Eno last with vinegar to make it fizz, then beat into batter.
• 3. Place in a greased dish and steam on a rack in a pot of water for about 20-25 minutes until firm & cooked through.
• 4. Heat the oil, and temper seeds with leaves & dhania (coriander). Add in lemon and pour hot over dhokla.
• 5. Slice dhokla into diamonds/square shapes.
• 2022 note: I added ¼ teaspoon ginger paste and ½ teaspoon baking powder to my recipe, and the egg can be opted out if you wish.