The original khaman dhokla is made up of besan or other non-vegan ingredients. But, don’t worry; we are presenting you a recipe for gluten-free khaman dhokla. A lovely snack from Gujarat with a twist of vegan tadka. It is a warm, soft, and spongy snack with a savoury flavour of chickpea flour. It is tempered with the spice of curry leaves, sesame seeds, and asafoetida. This version of dhokla is delicious and slightly more convenient.
- 150 gm Chickpea flour
- 2 tbsp semolina/ almond flour
- 1 tbsp sugar
- Salt, per taste
- ½ tsp turmeric
- 1 tbsp ginger- garlic paste
- 2 tbsp lemon juice
- 1 tsp non-flavored fruit salt (ENO)
- 1 tsp baking soda/ powder (optional)
- 3 tbsp olive oil/canola oil
- 5 tbsp olive/ canola oil
- 1 tbsp mustard seeds
- 1 tsp sesame seeds
- Pinch asafoetida
- 2-3 green chilies (slit cut in half)
- 5-6 curry leaves
- ½ tsp sugar
How To Make Vegan Dhokla?
- Sift the chickpea and semolina into a bowl, and this process will prevent lumps in the batter. Add sugar and give a dry mix to it.
- Add water, bit by bit at a time. Mix gently to avoid lumps.
- Now add salt, turmeric, ginger-garlic paste, baking soda/ powder (if you’re using), and olive oil.
- Mix all the ingredients and combine well. Convert in a thick, smooth batter.
- Meanwhile, preheat the steamer by adding a pinch of salt, 1 tsp oil, and water.
- Now coming back to the dhokla process, mix the batter ingredients in a circular direction. By doing this process, dhokla will become fluffy and moist.
- Mix some ENO powder with lemon juice in a separate bowl and pour this into the dhokla batter.
- Gently mix in the batter and circulate in a circular (clockwise) direction.
- Now grease the mould with some oil. And pour the batter into it.
- Transfer this to a steaming streamer. Cook on low heat and check by inserting a toothpick or knife. If it comes out clean, the dhokla is ready; if not, cook this for another 5-7 minutes.
- Demold the dhokla by reversing it onto a plate. Cut it into small bite-size pieces.
- Now prepare the tempering, take a small pan, heat some oil, add the mustard seeds, green chilies, curry leaves, and then sesame seeds, sugar, and lastly, asafoetida. Little splutter it.
- Pour this tempering with the help of a spoon over the dhokla pieces.
Your chickpea dhokla is ready to be served with green mint or imli chutney.