Khaman Dhokla – A Tribute to Tarla Dalal

Tarla Dalal, a name very famous in every foodie’s household. Though i came to know her name after i started to cook on my own. Naturally, as a food blogger with a habit of collecting recipes online and offline, i too own 3-4 book from her huge collection of cookbooks and have tried few recipes from them.
Her sudden demise, brought a huge sadness in and around the culinary world.  Though she doesn’t remain physically among-st us, her legacy would continue to live on, in every Indian house-hold.
We from the Blogging Marathon group, thought of paying a fitting tribute to the Culinary legend, by cooking a recipe from her vast collection.  Here is my tribute from her Non-Fried Snacks (Farsan) – Khaman Dhokla


1 cup Besan/Bengal gram flour/Kadalai Maavu
1 1/2 tbsp semolina (rava) or bread crumbs (i used bread crumbs)
1 cup water
3 1/2 tsp sugar
2 nos green chilies
1 tsp shredded ginger
1 tsp lemon juice
salt to taste
1 tsp Baking soda
1/4 tsp oil for greasing
2 tbsp chopped coriander for garnishing

1 tsp oil
1/2 tsp mustard seeds 
1/2 tsp white sesame seeds 
2 green chillies , chopped
a pinch of asafoetida (hing)
2 sprigs of curry leaves

  • Take green chilies and ginger along with a handful of coriander leaves in a mixer and grind it to a coarse paste. Take this along with rest of the ingredient, except the baking soda in a bowl and mix well adding water to make a thick batter.
  • Just before steaming, add the baking soda and add 2 tsp of water over it.Give it a brisk stir.
  • Pour the batter immediately into a greased thali.I used two 6-inch flat plates. Tap the thali twice for even spread of the batter.Steam for 12 to 15 minutes or till the dhoklas are cooked. Keep aside.
  • Heat the oil in small pan and add the mustard seeds.When the seeds crackle, add the sesame seeds, green chillies and asafoetida, mix well and sauté on a medium flame for a second, while stirring continuously.
  • Remove from the flame, add 2 tbsp of water and mix well. Pour the tempering over the dhoklas.Cool slightly and cut into equal pieces. Serve immediately garnished with coriander.
  • If serving late, heat it in a microwave for 20 seconds and serve warm. Can be served with plain tomato sauce or mint chutney.