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Ameri Khaman

A special occasion snack that is quick and easy to prepare.


For the Batter

  • 1½ cups gram flour (besan)
  • 1 tsp chilli-ginger paste
  • ⅛ tsp asafoetida
  • 1 tsp unrefined salt

For Fermenting

  • Juice of ½ a lemon
  • ⅛ tsp baking soda

For Tempering

  • ¾ tsp mustard seeds
  • ⅛ tsp asafoetida
  • 1 tsp garlic paste
  • ½ tsp lemon juice
  • 1 tsp dry dates’ powder (kharek or chuara powder)

For the Garnish

  • Chopped fresh coriander leaves and grated coconut


Mix all the ingredients for the batter and add a little water to obtain a thick batter. Whisk for half a minute. Add lemon juice and baking soda and sprinkle 1 tsp water on top.

Mix the batter very well. Pour the batter into a thali (shallow dish). Steam for 10 minutes and allow to cool. Mash or grind the dhoklas to a coarse mixture.

Heat the tempering pan and add mustard seeds. When they sputter, turn the heat off and add asafoetida and roast. Add garlic paste, sprinkle some water and sauté for a few seconds. Add the dhokla mixture, lemon juice, dry dates’ powder and mix well.

Garnish with coriander and grated coconut. Serve hot.

Serves 6


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