Khaman Dhokla is a traditional Gujarati steamed savoury snack, which is wholesome, healthy and yummy. They can be served with green chutney as a tea-time snack, for breakfast or as a lunch box meal. This is an instant version prepared out of besan (gram flour), yoghurt and few other flavouring agents.
Now the problem comes from the leftover dhoklas which we tend to reheat and have. This becomes boring at one point. So how about serving them in a different avatar? Just shallow fry them till crisp and and serve as an appetizer with any chutney of your choice, sauce, dip or mayo. It tastes just amazing.
- 8-10 leftover dhokla pieces
- 2-3 tbsp. oil
- any chutney to serve
Heat oil in a pan and shallow fry the dhokla pieces till golden brown on all sides. Serve as an appetizer with any chutney of your choice.
Note - Check below for the Dhokla recipe -
Khaman Dhokla -
- 1 cup besan (chickpea flour)
- 1 tbsp. sooji (semolina)
- 1/2 cup yoghurt
- salt to taste
- 1/4 tsp. of turmeric powder
- 1 tsp. ginger paste
- 1-2 green chilies, chopped or ground
- 1 tbsp. lime juice
- 1 tsp. sugar
- 1 tsp. eno fruit salt
- 2 tbsp. oil
- 1 tsp. sesame seeds
- 1/2 tsp. mustard seeds
- 1/4 tsp. asafoetida (hing)
- 2 green chilies, chopped
- 1 sprig curry leaves
- extra lime juice, sugar and a pinch of salt or to taste
- 1 tbsp. fresh coconut, grated
- 1 tsp. coriander leaves, chopped
Mix together besan, sooji, yoghurt, salt, ginger paste, green chilies paste, lime juice, 1 tbsp. oil, sugar and turmeric powder with enough water to form into a batter of pouring consistency. Keep aside for 30 minutes.
Add eno fruit salt to it and mix well. Pour into a greased steel container and steam for 20 minutes on a medium flame. When cool, cut into desired shapes.
Heat remaining oil in a pan and temper with mustard seeds. After it stops spluttering, add sesame seeds, asafoetida, curry leaves and green chilies.
Saute for a few seconds and switch off the flame. Add 1/4 cup water, extra lime juice, sugar and a pinch of salt.
Mix everything well and pour on the steamed Dhoklas. Garnish with coconut and coriander leaves. Enjoy with some green chutney.