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Khaman Dhokla

Serves 4
30 mins
210 Kcal
Khaman Dhokla is a popular and delicious snack hailing from the vibrant cuisine of Gujarat, India. This steamed savoury cake is made primarily from gram flour (besan) and is known for its light and fluffy texture. The dish is favoured for its taste and health benefits, making it an excellent choice for those seeking a nutritious snack. To prepare Khaman Dhokla, the gram flour is combined with water, turmeric, and lemon juice or vinegar to create a smooth batter. A key ingredient is the leavening agent, typically baking soda or Eno fruit salt, which gives the dhokla its airy and spongy consistency. After mixing, the batter is poured into a greased steaming tray and steamed until it rises and cooks through, usually taking about 15-20 minutes. Once steamed, the Khaman Dhokla is cut into bite-sized squares and topped with a tempering of mustard seeds, green chillies, and curry leaves, which adds a delightful crunch and an aromatic finish. A sprinkle of fresh coriander leaves and grated coconut further enhances its visual appeal and flavour. Khaman Dhokla is often enjoyed with green chutney or sweet tamarind chutney, adding a burst of flavour that complements the dish's natural sweetness. Its soft texture and mildly spiced flavour make it a favourite among both children and adults. Additionally, this dish is a popular choice for breakfast or as a tea-time snack, embodying the essence of Gujarati hospitality. In essence, Khaman Dhokla is a delightful fusion of taste and health, representing the rich culinary heritage of Gujarat and making it a beloved dish across India and beyond.

Ingredients required for Khaman Dhokla

  1. 200 gms besan
  2. 1 tsp sugar
  3. Salt
  4. 1 tsp turmeric powder
  5. 1 tbsp oil
  6. 2 tbsp lemon juice
  7. 1 tsp mustard seeds
  8. Coriander leaves
  9. Curry leaves
  10. 2 green chilli

Cooking steps for Khaman Dhokla

  1. 1
    Take 200 gms of besan in a big mixing bowl. Do not forget to use fresh, lump-free flour as it contributes to a smooth batter, which is the key to a perfect Khaman Dhokla texture. Add 1Tsp sugar for flavour balancing, salt according to taste, and 1Tsp turmeric powder for an earthy colour.
  2. 2
    Now, mix all the above dry ingredients very well by whisking or using a spoon. Everything must be mixed very well so that sugar and spices are equally distributed in the flour.
  3. 3
    This step is crucial in this khaman dhokla recipe because its entire flavour profile is going to be established. A well-mixed dry ingredient base will always ensure that the point at which you take that first succulent bite of your recipe of khaman dhokla continues with that taste.
  4. 4
    Add 1 Tsp of Eno (fruit salt) to the mixture, followed by 2 Tsp of lemon juice. It makes the batter rise because of the reaction of Eno with the acidity in the lemon.
  5. 5
    Mix it well to form a batter. Stir vigorously in one direction until it becomes a smooth batter, just like pancake batter; it shouldn't be too thick but runny, too.
  6. 6
    Grease the dhokla steamer plate or a shallow, round dish with a few drops of oil so that once cooked, the dhokla can be removed nicely.
  7. 7
    Pour the batter prepared in the above step onto the greased steamer plate and spread it evenly to ensure uniform cooking. Use a spatula to smoothen the top of it.
  8. 8
    Place this plate in the steamer and steam the batter for about 15-20 minutes on a medium flame. The steamer, of course, needs to be heated up properly before putting the batter inside.
  9. 9
    After 15-20 minutes, test for the dhokla's readiness. Insert a knife or a toothpick at the centre; if clean, your dhokla is done. If not, steam for some more minutes.
  10. 10
    Take out the plate from the steamer once it is ready. Cool it for some minutes. Cooling will make it easy to break it into pieces without breaking.
  11. 11
    After cooling slightly, cut it into squares or diamond shapes using a sharp knife. Carefully that the fluffiness of the dhokla gets disturbed.
  12. 12
    In a small pan, add two tablespoons of oil on low-medium heat. When hot, add 1 Tsp of mustard seeds and let them crackle.
  13. 13
    Add a few curry leaves and 2 chopped green chillies to the pan. Let it fry for almost a minute because the spices can soak up the oil and give out the fragrance.
  14. 14
    Now, pour this tempering over the cut dhokla pieces. The sizzling of the oil in the dhokla pieces shall enhance their flavour.
  15. 15
    Garnish the dhokla with coriander leaves that have been chopped up for freshness and added colour. Khaman Dhokla can be served warm with green chutney or tamarind chutney for a wonderful snack or appetiser.

Shop Ingredients

Lemon Juice (2 Tbsp)
29
1
Besan (200 gms)
75
1
78
1
117
1
117
1
109
1
84
1
130
1
109
1
72
1
129
1
Turmeric Powder (1 Tsp)
65
1
113
1
220
1
Mustard Seeds (1 Tsp)
22
1
33
1
26
1
32
1
35
1
19
1
25
1
25
1
50
1
41
1
Salt
27
1
21
1
22
1
50
1
107
1
56
1
99
1
47
1
76
1
75
1
Oil (1 Tbsp)
175
1
172
1
161
1
137
1
148
1
150
1
291
1
141
1
730
1
241
1
Curry Leaves
42
1
40
1
Green Chilli (2)
25
1
Sugar (1 Tsp)
48
1
47
1
239
1
53
1
69
1
84
1
50
1
230
1
99
1
230
1

FAQs

What is the difference between Khaman Dhokla and regular Dhokla?

Khaman Dhokla and the common Dhokla are essentially steamed gram flour bites, but they differ in texture and preparation; Khaman Dhokla is softer, spongier and with slight sweetness added with sugar, while the common Dhokla may be firmer, more aggressively fermented, and may include rice and lentils in its fermented batter. The spices and seasonings may vary, providing a new flavour profile. Khaman Dhokla is mostly a snack or for breakfast, but Dhokla as such is mainly prepared during festivals and celebrations.

Can Khaman Dhokla be risen without Eno?

Yes, Khaman Dhokla can be made without Eno, but it would need a different recipe process. Traditionally, the leavening agent used for Khaman Dhokla is Eno. If you do not have Eno, add some baking soda, though the texture may be a little hard and less soggy. To use baking soda, mix the dry ingredients and add a tad bit of yoghurt to the batter to give it the necessary rise. Just remember to mix everything quickly and then steam it at once so that the best outcome comes out.

How do I store leftover Khaman Dhokla?

Leftover Khaman Dhokla can be stored in an airtight container in a refrigerator for 3-4 days. To keep it fresh, make sure you allow the dhokla to cool completely before storing it in the container. When you are ready to eat it, you can steam again for a few minutes, or just microwave for a few seconds. Khaman Dhokla can be frozen for long-term storage as well. Wrap each piece individually in plastic wrap, put them in a freezer-safe bag, and refrigerate when thawing time approaches for reheating.