Rasawala Khaman Dhokla

Rasawala Khaman Dhokla | How to make Rasawala Khaman

What is Rasawala Khaman Dhokla?

Khaman is a very popular Gujarati snack (to be precise it comes from Surat), made by steaming gram flour batter and thereafter tempering the same with mustard seeds, chilies, etc. When the prepared khaman is dipped and soaked in a sweet cum tangy cum spicy cum flavored rasa (thin gravy, sort of), the essence of khaman increases manifolds and it becomes rasawala khaman. It is not only an innovative way to serve the khaman but can also be used to revamp the leftover khaman or dry khaman.

Let’s talk about the ingredients for Rasawala Khaman Dhokla

Khaman: You can prepare the khaman using the recipe given here. After preparing it, I realized that I should have prepared khaman with less height, as that would have absorbed the rasa so much better.

Rasa (thin sauce): I have used mustard seeds and green chilies for the tempering. Jaggery and tamarind pulp add the contrasting flavors, red chili powder adds the required heat and then goes in lots of water. Although the quantity might vary depending upon how moist your khaman is a lot is added.

That’s it!! Yayy!

Similar recipes on the blog

With some khaman in hand, you can make amiri khaman. This is one of my favorites. Especially if I ever mess up my khaman I convert it into this. Khaman chaat is also an amazing way to present simple khaman.

How to serve Rasawala Khaman?

Make it for a weekend brunch along with lauki ka thepla, chunda, and ginger tea.

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How to make Rasawala Khaman?

1.This recipe serves 4 persons.

Rasawala Khaman Dhokla

2.Heat 1 tbsp of oil.

Rasawala Khaman Dhokla

3.Add 1 tsp mustard seeds (raie) and let them splutter.

Rasawala Khaman Dhokla

4.Next goes in 2 slit green chilies, cook for 30 seconds.

Rasawala Khaman Dhokla

5.Add in the remaining ingredients i.e. 2 tbsp grated jaggery (gud), 1 tbsp tamarind pulp (imli), ½ tsp red chili powder, ¼ tsp turmeric powder, and salt to taste. Taste a spoonful to check the flavors and adjust the same if required.

Rasawala Khaman Dhokla

6.Also add in 3 cups of water and let it simmer. You can start by adding 2 cups and once you add khaman you can add more water depending on how much water your khaman absorbs.

Rasawala Khaman Dhokla

7.Just before serving, add khaman in the rasa.

Rasawala Khaman Dhokla

8.Let it simmer for 1-2 minutes. Flip to ensure it is totally soaked in the rasa.

Rasawala Khaman Dhokla

9.Serve at room temperature. Garnish with chopped coriander leaves. Bon appétit!

Rasawala Khaman Dhokla

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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