Ameri Khaman

A specialty occasion snack that’s quick and easy to prepare.


For the batter

  • 1 ½ cups gram flour
  • 1 tsp chili-ginger paste
  • a pinch asafoetida
  • 1 tsp rock salt / sea salt

For fermenting

  • ½ lemon juice
  • a pinch of soda bi carb

For tempering

  • ¾ tsp mustard seeds
  • a pinch of asafoetida
  • 1 tsp garlic paste
  • ½ tsp lemon juice
  • 1 tsp kharek powder(dry dates or chuara powder)

For garnishing

  • chopped coriander and grated coconut


For the batter
Mix the ingredients for the batter. Add a little water to convert it to a thick sauce. Beat for half a minute. Add lemon juice and soda bi carb and sprinkle 1 tsp water on top.
Mix the batter very well. Pour the batter in a thali. Steam for 10 minutes & cool. Mash or grind dhoklas to a coarse mixture.

For tempering
Heat the tempering pan, add the mustard seeds when they sputter, switch off the fire and add hing and roast. Add garlic paste and sprinkle some water and sauté for few seconds. Add dhokla mixture and mix well.

Garnish with coriander and grated coconut. Serve hot.

Serves 6