Khaman Dhokla

Khaman Dhokla

This is actually known as just khaman in Gujarat, but as a pan-Indian dish it is known as dhokla. Filled with protein, this is a light snack that is good any time of the day.


(Serves 5)

Chickpea flour or besan 1 cup (136 g)

Semolina or suji 1 tbsp

Turmeric 1/2 tsp

Water 3/4 cup

Sugar 1 tsp

Oil 1 tbsp

Lemon juice 1 tbsp

Salt 1/2 tsp

Baking soda 1 tsp

Ginger 1” piece

Green chillies 3

Grated coconut 1 tbsp

For tempering:

Mustard seeds 1 tsp

Oil 1 tbsp

Sugar 1 tsp

Curry leaves few sprigs

Coriander leaves for garnish

Asafoetida 1/2 tsp

Salt 1/2 tsp

Green chillies 5


Mix the chickpea flour, suji, baking soda and turmeric together in a bowl.

In another bowl mix the water, oil, sugar, salt and lemon juice. Stir well till the sugar dissolves.

Add to the dry ingredients and whisk well to form a batter.

Pour into a greased tray and steam for 20 minutes.

Heat oil in a frying pan and add the mustard seeds. When they stop sputtering, add the curry leaves and asafoetida. Add the asafoetida and salt and add three tablespoons of water. Stir till the sugar dissolves. Add the green chillies and cool for two minutes.

Pour over the cooked dhokla. Garnish with scraped coconut and coriander leaves.

Slice and serve.

Cracker peanuts

Cracker peanuts

Peanuts are my weakness. I can have it in any form — raw peanuts made into a Thai curry, crushed in a Maharashtrian salad, salted like those sold outside movie theatres in Kerala when we were kids, or made into snacks à la Haldiram or Bikano. This snack where raw peanuts are coated with chickpea flour and fried is a favourite. I have, however, made it healthier using the microwave, using just one tablespoon of oil.

Healthy version of the old fried favourite


Raw peanuts 250 g
Chickpea flour (besan) 5 tbsps
Salt 2 tsp
Red chilli powder 1 tbsp
Sundrop vegetable oil 1 tbsp


Soak the peanuts in water for five minutes. Drain and keep aside.

In a microwave safe dish mix the chickpea flour, red chilli powder and salt.

Add the drained peanuts and oil and mix well.

Microwave for two minutes. Take the dish out and stir the peanuts to break up any lumps. Microwave again for two minutes.

Repeat this till the raw smell of the flour is gone and the peanuts are crispy. The colour will change from yellow to medium brown.

After 4 minutes
When done

The peanuts should be ready in about eight minutes.

Cool and store in an airtight jar.