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Khaman Dhokla with Pine Nut & Cranberry oil

Khaman Dhokla is a soft and spongy, instant steamed savory cake made using chickpea flour and spices. The pine nut spiced cranberry oil for tempering the dhokla makes the difference. This delicious contrast of nuts and sweet spicy flavors makes it suitable to be served for breakfast, snacks, main courses, or side dishes for lunch or dinner.

Created by:
40 mins
Medium
4 SERVERS
0%

PREP TIME

10 min

0%

COOK TIME

30 min

0%

TOTAL TIME

40 mins

Ingredients

For Dough

Tempering Sauce:

Method

    1. In a bowl, mix the chickpea flour, yogurt, water, and salt. Stir well and let it rest for at least 60 minutes. After 60 minutes, add the turmeric and ginger. Stir and set aside.
    2. Grease a small (round or square) mold, approximately 15 cm in diameter, with a little oil. Set aside.
    3. In a separate bowl, mix lemon juice, baking soda, and oil. Add this mixture to the chickpea flour batter and mix.
    4. Pour the batter into the mold and place it in a steamer with the lid on. Steam for about 30–40 minutes.
    5. Once done, remove it from the steamer and allow it to cool before removing it from the mold. Unmold, cut the dhokla into squares and set aside.
    6. To make the sauce, in a small skillet, heat the remaining oil over low heat and add the mustard seeds. When they begin to crackle, add asafoetida, curry leaves, chili, and fennel seeds. Let the spices release their aroma without burning.
    7. Add the pine nuts, cranberries, and sugar. Sauté briefly and add water. Let it boil for a minute until the sugar dissolves, and then turn off the heat.
    8. Drizzle the hot sauce over the cut dhokla and serve.

Tips

To minimise food waste store nuts/seeds out of direct light and heat and always in an airtight container.

Ingredients

For Dough

Tempering Sauce:

Method

    1. In a bowl, mix the chickpea flour, yogurt, water, and salt. Stir well and let it rest for at least 60 minutes. After 60 minutes, add the turmeric and ginger. Stir and set aside.
    2. Grease a small (round or square) mold, approximately 15 cm in diameter, with a little oil. Set aside.
    3. In a separate bowl, mix lemon juice, baking soda, and oil. Add this mixture to the chickpea flour batter and mix.
    4. Pour the batter into the mold and place it in a steamer with the lid on. Steam for about 30–40 minutes.
    5. Once done, remove it from the steamer and allow it to cool before removing it from the mold. Unmold, cut the dhokla into squares and set aside.
    6. To make the sauce, in a small skillet, heat the remaining oil over low heat and add the mustard seeds. When they begin to crackle, add asafoetida, curry leaves, chili, and fennel seeds. Let the spices release their aroma without burning.
    7. Add the pine nuts, cranberries, and sugar. Sauté briefly and add water. Let it boil for a minute until the sugar dissolves, and then turn off the heat.
    8. Drizzle the hot sauce over the cut dhokla and serve.

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Copyright © 2024International Nut & Dried Fruit Council. All rights reserved.
VISIT INC WEBSITE   | CONTACT   |   WHO WE ARE   |   LEGAL
Facebook Instagram Youtube Tiktok