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Rasawala khaman dhokla recipe | how to make Gujarati khaman dhokla | dhokla recipe

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 30 minutes
Resting time 8 hours
Total Time 8 hours 40 minutes
Course Snack
Cuisine Indian
Servings 6 servings

Ingredients
 

For khaman dhokla

  • 1 cup chana dal
  • 2 tbsp sour curd
  • 1 tsp lemon juice
  • Water to grind batter
  • Salt to taste
  • ½ tsp ginger paste
  • 1 tsp green chilli paste
  • 1/8 tsp turmeric powder
  • 1 tsp eno fruit salt

For rasa

  • 3 tbsp urad dal
  • 3 tbsp moong dal
  • 3 tbsp chana dal
  • 15-20 black pepper
  • 3 dry red chilli
  • 1 cup water

For rasa tempering

  • 3 tbsp oil
  • 1 tsp mustard seeds
  • Pinch of asafetida
  • 6-7 curry leaves
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • Salt to taste
  • 2 tsp lemon juice
  • ½ tsp garam masala
  • Coriander leaves

For salad

  • 1 cup chopped onion
  • 1 cup chopped cabbage
  • 1 cup chopped tomatoes
  • 1 tsp chaat masala

Serving

  • Chura of khaman dhokla
  • Salad
  • Sev
  • Rasa of dal

Instructions

For khaman dhokla

  • Wash chana dal and soak it in the water for 4-5 hours.
  • Drain water and grind it with sour curd, lemon juice and the required water. Grind it coarsely.
  • Cover and keep it in a warm place for 5-6 hours to ferment.
  • Then add salt, ginger-green chilli paste and turmeric powder and mix well.
  • Now pour 2 cups of water into a pan and heat it on medium flame. Grease steamer plates with oil.
  • Add eno fruit salt to the batter and stir it for a minute in one direction. The batter is increased to almost double.
  • Pour it into greased plates and place it into the steamer.
  • Steam it for 15-20 minutes over medium flame.
  • After 20 minutes open the lid and take out dhokla mould from the steamer and let it cool for a few minutes.
  • Cut dhokla pieces and make their chura by hand.
  • In a pan, roast urad dal, moong dal, chana dal, black pepper and dry red chilli. Then grind it into fine powder.
  • Add grinded powder and water into a mixing bowl. Mix well.
  • Heat oil in a pan, add mustard seeds, asafetida, and curry leaves and sauté it. Then add turmeric powder and red chilli powder and mix well.
  • Then add the dal mixture and mix well.
  • Add 4 cup water and cook rasa on a medium flame for 10-15 minutes.
  • Then add salt, lemon juice and garam masala. Mix well.
  • Garnish with coriander leaves and serve.

For salad

  • In a mixing bowl, add chopped onion, cabbage, tomatoes and chaat masala. mix well

Serving

  • On a plate add chura of khama topped with salad and sev. Then add rasa and serve.

Notes

  • Adding sour curd and lemon juice helps to fasten the fermentation process.
  • Steam khaman dhokla batter on a medium flame for 20 minutes
  • The thickness of rasa is according to your taste.