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

  • Millet Dhokla recipe
  • Gujarati dal dhokli
  • Dhokla recipe
mango-dhokla - 1

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

  1. Use fresh mango puree for making mango dhokla.
  2. Do not add eno fruit salt more than the quantity mentioned.
  3. Mango dhokla is a perfect tea-time snack