Khaman Dhoklaa (Steamed Chickpea Cakes)
These are diamond‑shaped, spicy, steamed chick‑pea cakes that make nice snacks. They are usually served with tamarind or green garlic chutneys. See the note on improvising a steamer.
2 cups chanaa ni dal (chick‑peas), shelled and split
1 teaspoon aadu (ginger), grated
4 lilu marchu (green chili), minced
2 ½ teaspoon mithu (salt)
8 teaspoon tel (oil)
some baking soda
1 tablespoon tel (oil)
½ teaspoon rai (mustard seeds)
1/8 teaspoon hing (asafetida)
1. Soak the chickpeas in water for at least 4 hours. Drain and add ginger & green chilies and grind to a paste in a blender with just enough water needed to blend. Stir in the salt and oil.
2. Heat 1” of water in a large pot. Add a ring, or small bottles to raise the steaming dish above the water.
3. In a separate bowl pour out some of the batter that’d fit in the steaming dish. Add a pinch of baking soda to the batter, mix well and pour into lightly greased steaming dish, about ½” high. Steam for 10 minutes.
4. Remove the steaming dish. While this is cooling, continue steaming the batter in alternate dishes, ensuring that the steaming pot has an inch of water remaining. When the steamed dish is cool, cut the dhoklaa into 1" diamonds with a knife. Using a spatula, remove from the dish into a large bowl.
5. At this stage, the dhoklaa may be frozen. If using frozen dholkaa, thaw completely before proceeding with the vaghaar.
6. Heat oil with mustard seeds and asafetida. When the seeds start popping, pour the oil over the dhoklaa and garnish with cilantro & coconut.