Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla is a delicious snack from the state of Gujarat. It tastes slightly sweet and tangy at the same time. Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla has a spongy and soft texture which is very appetizing.

Gujarati Khaman Dhokla is an instant recipe and is made by steaming gram flour or as known as ‘besan’. The Khaman or Dhokla is made with a spiced batter made with gram flour which contains ginger, green chilies and some more ingredients that add the tang and flavor to every bite 🙂

People love them as snacks to serve with tea, coffee, etc. Gujarat is famous for various snacks made of gram flour, Khandvi is another example of one such exotic and delicious snack! These snacks are really easy to make but proportions do matter which is why I thought of sharing this recipe of Khaman Dhokla today. 🙂

This Dhokla is usually served with a dip/ chutney of sesame oil and chili powder. However, we live it with a spicy green chutney/ dip and lots of green chilies. I even add a ton of sesame seeds to the tempering tadka!! I find that crunch very appealing and even my hubby enjoys the crunch with the spongy texture of the Khaman.

There are many recipes that are made in the microwave, termed as instant Dhokla which is made in the microwave. I believe in making things the authentic way and prefer the traditional steaming method. Personally, it just takes about an extra 15 minutes in the steaming method and I will happily devote them to make something delicious!

Now we start the step by step recipe.

For the Batter.

Take sieved besan/ gram flour in a large bowl. Add hing, turmeric and salt.

Add ginger and green chili paste and lemon juice.

Add water a little at a time and make thick, smooth yet flowing batter.

Add water as needed because the quality of the flour determines how much water will be needed to make a smooth batter.

Grease a steamer plate or tin with 1 tsp of oil and set it aside before moving with the batter.

Boil 2 cups of water in the steamer or pressure cooker.

Now add ENO to the batter and whisk the batter well to combine the fruit salt well and avoid unevenly cooked Dhokla.

To Steam. 

Pour the batter into the prepared plate/ tin.

Place the filled tin/ plate into the steamer/ pressure cooker. Remove the whistle and the rubber ring of the lid.

Place the lid loosely to cover the steamer/ pressure cooker.

Steam the Dhokla for 20 minutes on medium flame.

To check the doneness, use a toothpick and insert it in the center of the steamed Dhokla. If the toothpick comes out with a few wet crumbs, steam the Dhokla for another 5-7 minutes.

Once the Dhokla is steamed and cooled for about 10 minutes, run a knife around the Dhokla and unmould it onto a plate. Cut the Dhokla into pieces.

For the Tempering.

Heat oil in a pan, add sesame seeds, hing, mustard seeds, sliced green chilies, sugar and curry leaves. Let them all crackle about in the hot oil and then pour the tempering over the sliced Dhokla. Sprinkle some red chili powder for extra spiciness.

Serve with your favorite dip.
Imli ki Chutney 
Sookhi Lal Chutney
Hari Chutney

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Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 8-9 pieces

Gujarati Khaman Dhokla is a popular snack which is made using besan, spices and curry leaves. It has a tangy, sweet and spicy flavor which is loved by everyone.

Ingredients

Dhokla
• 1 cup besan/ gram flour
• 1/4 tsp turmeric powder
• 2 + 1/2 cup water approx.
• salt to taste
• 3/4 tsp eno fruit salt
• 1/2 tsp lemon juice
• a pinch of hing
• 1 tsp ginger-green chili paste
Tempering
• 2 tbsp. oil
• 1/2 tsp mustard seeds
• 1 tsp sesame seeds
• a pinch of hing
• 5-6 sliced green chilies
• 1/4 tsp sugar
• a handful of curry leaves

Instructions

For the Batter
1. Take sieved besan/ gram flour in a large bowl. Add hing, turmeric and salt.
2. Add ginger and green chili paste and lemon juice.
3. Add water a little at a time and make thick, smooth yet flowing batter.
4. Add water as needed because the quality of the flour determines how much water will be needed to make a smooth batter.
5. Grease a steamer plate or tin with 1 tsp of oil and set it aside before moving with the batter.
6. Boil 2 cups of water in the steamer or pressure cooker.
7. Now add ENO to the batter and whisk the batter well to combine the fruit salt well and avoid unevenly cooked Dhokla.
To Steam.
8. Pour the batter into the prepared plate/ tin.
9. Place the filled tin/ plate into the steamer/ pressure cooker. Remove the whistle and the rubber ring of the lid.
10. Place the lid loosely to cover the steamer/ pressure cooker.
11. Steam the Dhokla for 20 minutes on medium flame.
12. To check the doneness, use a toothpick and insert it in the center of the steamed Dhokla. If the toothpick comes out with a few wet crumbs, steam the Dhokla for another 5-7 minutes.
13. Once the Dhokla is steamed and cooled for about 10 minutes, run a knife around the Dhokla and unmould it onto a plate. Cut the Dhokla into pieces.
For the Tempering.
14. Heat oil in a pan, add sesame seeds, hing, mustard seeds, sliced green chilies, sugar and curry leaves. Let them all crackle about in the hot oil and then pour the tempering over the sliced Dhokla. Sprinkle some red chili powder for extra spiciness.

Notes

Best consumed fresh. Do not rest the batter after adding the ENO. Steam it immediately.

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Love,
Shreya 🙂

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