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Khaman Dhokla Recipe

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Khaman Dhokla is a soft, spongy, and mildly tangy steamed snack from Gujarat, India. Made from a fermented chickpea flour batter, this savory cake is perfect for breakfast or an evening snack. It’s topped with a flavorful mustard and cumin seed tempering and garnished with fresh cilantro and grated coconut for an authentic taste and texture.

  • Total Time: 30 minutes
  • Yield: 3 servings

Ingredients

Batter Ingredients

  • 1 cup chickpea flour (besan)
  • 1 1/2 teaspoons semolina (sooji)
  • 1/8 teaspoon turmeric powder
  • 1/8 teaspoon asafoetida
  • 1 teaspoon lemon juice
  • 1 green chilli + 1" ginger (peeled and crushed together)
  • Salt, to taste
  • 1 1/2 cups + 1/8 cup water
  • 1 teaspoon eno fruit salt (or 1 teaspoon baking soda with few drops lemon juice)

Tempering (Tadka) Ingredients

  • 2 teaspoons oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1 green chilli (sliced)
  • 10-12 curry leaves
  • 2 teaspoons sugar
  • 1/4 cup water
  • 2 teaspoons lemon juice
  • Optional: 2 teaspoons sesame seeds

Garnish

  • Cilantro leaves, chopped
  • Grated coconut

Instructions

  1. Prepare the Batter: Place a sieve over a large mixing bowl and sift 1 cup besan (chickpea flour) into it. Add 1 1/2 teaspoons semolina, salt, a pinch of asafoetida, 1/8 teaspoon turmeric powder, 1 teaspoon lemon juice, minced green chili and ginger, and a few curry leaves if desired. Gradually whisk in 1 5/8 cups water until the batter is thick but flowing and smooth with no lumps.
  2. Grease the Steaming Vessel: Grease a 6-inch cake pan or steamer plate with oil. Avoid using a steamer plate with holes to prevent batter leakage.
  3. Prepare for Steaming: Bring water to a rolling boil in a large pot or pressure cooker used for steaming. Just before steaming, add 1 level teaspoon of eno fruit salt to the batter and mix quickly; the batter will become frothy and rise.
  4. Steam the Dhokla: Pour the batter into the greased pan, level the surface by tapping the sides, and place inside the steaming vessel. Cover with a lid and steam for 15-20 minutes until a toothpick inserted comes out clean.
  5. Cool and Slice: Once done, let it cool for 5 minutes, then invert the plate to remove the dhokla carefully. Cut into squares and set aside.
  6. Prepare the Tadka (Tempering): Heat 2 teaspoons oil in a small pan over medium heat. Add mustard seeds and let them crackle, then add cumin seeds, sliced green chilies, curry leaves, and optional sesame seeds. Sauté until aromatic.
  7. Make the Syrup: Pour in 1/4 cup water and bring to a boil. Add sugar and stir until dissolved. Turn off the heat and stir in 2 teaspoons lemon juice.
  8. Combine and Garnish: Pour this tempering evenly over the cut dhokla squares. Garnish with freshly chopped cilantro leaves and grated coconut.
  9. Serve: Serve the khaman dhokla warm or at room temperature with green chutney or garlic chutney as a delightful snack or breakfast option.

Notes

  • Use eno fruit salt or a combination of baking soda and lemon juice just before steaming to get a soft, fluffy texture.
  • Do not over-steam; check doneness with a toothpick to avoid a soggy dhokla.
  • Adding curry leaves to the batter is optional but adds authentic flavor.
  • Ensure the batter is lump-free and has the right flowing consistency, thick enough to coat the back of a spoon but still pourable.
  • Use a steaming vessel without holes to prevent batter from leaking.
  • Serve with green chutney or garlic chutney for a traditional experience.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Steaming
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/khaman-dhokla-recipe/