Monday, December 7, 2009

DOSAI DHOKLA....દોસા ના ખમણ ઢોકળા


DOSAI DHOKLA....દોસા ના ખમણ ઢોકળા

When ever I get bored cooking the same things again and again, my fingers start itching to fashion something new and different. Last week, we had prepared Masala Dosais and I was left with some sour batter which was occupying space in my fridge.
My urge to be different got better of me and I set about making Khaman Dhokla using DOSAI BATTER (Three days old and sour).

What came out at the end of a rather simple but imaginative exercise thrilled my whole family because this DOSA KHAMAN DHOKLA had different taste and wonderful texture.It is very easy to make and your family would really love this new dish.

dosa khaman


Leftover Dosa Batter 2 cups (about 400 ml)
Chickpea Flour(Besan) 2 Tbsp
Fresh Yogurt 2 Tbsp
Salt...1/2 tsp
Sugar ..1 tbsp
Turmeric powder 1/4 tsp
Asafoetida 1/4 tsp (mild)
ENO powder in oil 1 tbsp
Ginger/Green chilli paste (rough) 1 tbsp
Garlic (optional) 1 clove in small pieces
Curry leaves (shredded fine) 1 tsp


Mustard seeds 1/4 tsp
sesame seeds(white) 1 tsp
Curry leaves 1 sprig
Red dry chilli pepper 1
Oil 1 ladle (1 oz)

Red Chilli pepper powder 3 to 4 pinches
Cilantro 1/8 cup


Add all the ingredients to Dosa batter.Add a little water to make it like thick Idly Batter.Prepare a milky solutuin of ENO powder in one table spoon of oil and keep aside.

Prepare your Dhokla steamer and when water starts boiling, prepare a pre oild plate. Add half tbsp of ENO -OIL milk to half of the Dhokla batter and mix vigourously to Dhokla batter and sprinkle red chilli powder on top and immediately place the plate in steamer and cook DOSAI KHAMAN DHOKLA for 20 minutes.

Check at the end of 20 minutes. If top of Dhokla does not stick to finger, then Dhokla are ready.
Prepare 2nd plate as above and steam Dhokla again.
Take oil in a tempering ladle and add tempering spices as mentioned above.
Temper boyth the plates and then cut Dhokla in diamond shapes.
Serve with chutney of your choice.

Enjoy !!


  1. Mr. Hemant. This looks so tasty!!!

    So the batter for this in all aspects must be fermented then? I will have to try this.

  2. jennifer,

    yes. For this dish, fermented dosai batter (smooth) is a must.I guarantee that you would be very happy at the result.


  3. They look so spongy and am sure my family will love them too. Thank you, sir for sharing the recipe.

  4. Lata madam,

    wait till I post DHOKLA DOSAI recipe. Then you can prepare both together.


  5. Ok that is worth the wait two-in-one treats. Thank you. I have made the Kadamba sambhar just as you have mentioned.We loved it. Will be making soon when we have friends over.

  6. This is different and awesome. Do visit my blog when time permits.

  7. shanthi,

    You do have an awesome blog. Keep up the good work.