Mango dhokla recipe, Gujarati khaman dhokla made using fresh mango puree. These mango dhoklas tasted so yummy. When I saw mango dhokla on Instagram, I was too fascinated by it as I am a big fan of both mango and dhokla. At the same time, I was a bit skeptical as to how it would taste. So I tried in very minimum quantities as I didn’t want to waste my precious organic Mangoes. But it turned out too good and I just kept 2 pieces for the family to try it out. I want to make this again for us during this weekend. I couldn’t stay away from gobbling it. It didn’t give any odd sweet taste. These dhoklas were too mango flavourful and at the same time gave the taste of dhoklas too. I adapted the recipe of Gujarati Khaman dhokla from Tarla Dalal’s space and replaced water with mango puree. This Mango Dhokla is a must-try recipe for this mango season.
Also, check out my
Mango dhokla recipe
Ingredients
- ½ cup Besan | Kadalai maavu
- ¾ tbsp Sooji | Rava
- Ginger a small piece
- 1 Green chili 1
- 2 tsp Sugar
- ½ cup Mango puree use fresh mango
- Salt to taste
- ¼ tsp Lemon juice
- ½ tsp Eno fruit salt
- Turmeric powder a tiny pinch
- 2 tsp Oil 2 tsp + to grease the plate
- ½ tsp Mustard seeds
- 1/8 tsp Sesame seeds
- Curry leaves few
- Asafoetida a pinch
- 2 tsp Coconut
Instructions
- Puree the mango from fresh alphonso mangoes and keep aside. You can use any variety of mango.
- Grind the ginger and chili in a mixie.
- In a wide bowl add the besan, rava, lemon juice, sugar, turmeric powder and ginger chili paste.
- Add the mango puree to this and mix well.
- This will be enough to make a thick lump-free batter, if needed add 1-2 tblsp of water.
- The batter will become airy and moist after adding the eno salt, so do not worry if it is thick.
- Keep the steamer ready.
- Grease a dhokla plate, i used a deep plate.
- Add eno salt to the batter just before steaming the dhoklas.
- Mix well.
- Pour this into the greased plate.
- The batter should be in the consistency of idli batter.
- Steam this for 10 minutes.
- Insert a toothpick in the middle and if it comes out clean it is done.
- Switch off the flame.
- Once it is cool, take it out from the pan using a spoon, like we do for idlis.
- In a small pan add 2 tsp of oil and add mustard seeds, asafoetida, sesame seeds, and curry leaves.
- Pour this on the dhokla.
- Sprinkle some grated coconut on this.
- Cut it into desired pieces and serve with green chutney or sweet chutney.
- These mango khaman dhoklas tasted so awesome and I gobbled most of them after clicking the pictures.
Notes
- Use fresh mango puree for making mango dhokla.
- Do not add eno fruit salt more than the quantity mentioned.
- Mango dhokla is a perfect tea-time snack
