Instant Khaman Dhokla (Vegan Gluten free Savory steamed Cake with Split Chick Pea flour)

Looking for a gluten free, high protein, low carb savory snack. Then this one will perfectly fit the bill. Made with split chick pea flour and seasoned with spices, these are steamed snacks. Easy to make, tastes great and good for you. What more is needed to curb those cravings. If you haven't tried this out do try it now and let me know.

Dhokla is a gujarati(Western Indian Dish). My introduction to Gujarati cuisine happened few years back, when I was working full time and I used to have Nanny(nannies I had 3 of them) to look after my kids and do cooking at home. This went on for few years but the time lines, dead lines demanded more time away from my kids. I quit my full time job and switched to part time one. One of them was a very versatile cook and she used to do catering in the weekends, when she wasn't baby sitting. I learnt a lot of new recipes from her and this is one of hers.

Preparation Time - 5 Minutes

Cooking Time - 12 - 15 Minutes

Serves - 2

Ingredients

Split Chick Pea flour(Besan) - 1 Cup

Water - 3/4 Cup

Green Chilies - 1 to 2 or to taste(grate them)

Salt - 1/2 Tsp or to taste

Ginger - 1 Inch piece( peeled and grated)

Oil - 1 Tbsp 

Lemon Juice - 1 Tbsp

Eno - 1 Tsp

Turmeric powder - 1/2 Tsp

Asafoetida - pinch (exclude this for gluten free dishes)

Tempering

Coconut Oil - 2 Tsp

Mustard seeds - 1 Tsp

Asafoetida powder - pinch

Sesame seeds - 1 Tbsp

Curry leaves - few

Chopped green chilies or jalapeno - 1 to 2 per taste

Grated coconut - 2 Tbsp

Method

1) Heat a pressure pan or a steamer with enough water and place a stand at the bottom and let the water boil while we prepare the batter.

2) In a wide mouthed vessel take the split chick pea flour, salt, asafoetida powder, turmeric powder, grated ginger, grated chili.

3) Grease a wide plate with enough oil and keep it aside.

4) To the flour mixture add the water, oil, lemon juice and using a hand blender blend thoroughly to make a batter without any lumps.  Now add the eno salt and blend once again and pour into the greased plate and steam for 12-15 minutes. A knife inserted in the center should come out clean.

5) Heat a pan, add coconut oil. Once the oil is warm add the mustard seeds, asafoetida powder, white sesame seeds, curry leaves and chopped green chilies or jalapeno peppers. Saute for few minutes till the sesame seeds and chilies change color add 2 Tbsp water and let this boil.

6) Now the steamed dhokla would have cooled. Poke holes using a fork and pour the seasoning along with the water on top of the dhokla so that water will make it even more softer. Cut them into diamonds, garnish with grated coconut and serve with some cilantro chutney.

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