Dhokla & Khaman Mix

Dhokla is a steamed savoury cake from Gujarat. Khatta dhokla is the older style, made from a fermented batter of rice and chana dal with a gentle sourness. Khaman is the bright yellow one most people picture, made from gram flour and leavened so it rises light and spongy; nylon khaman is an extra soft, fine-textured version. Handvo is a thicker savoury cake of rice, lentils and grated vegetables, baked or cooked in a covered pan until crisp on the outside. All are eaten at breakfast and with tea.

A mix removes the guesswork of fermenting and leavening. Most are whisked with water and oil, sometimes with a sachet of raising agent added at the last moment, then poured into a greased tin and steamed for fifteen to twenty minutes. Handvo mix is usually combined with yoghurt, grated bottle gourd or carrot and left to rest before cooking. A shallow thali or round cake tin that fits your steamer is all the equipment you need.

The tempering finishes the dish: heat oil, add mustard seeds and sesame, green chillies and curry leaves, then pour it with a little sugar water over the cut dhokla so it soaks in. Find related mixes under instant mixes, such as pakora and bhaji mix and upma and vada mix. For scratch cooking, see gram flour and Gujarati flours, and serve with green chutney from chutneys.