Dhokla Recipe

Khaman, also known as khaman dhokla in other Indian states, is a popular delicacy from the Gujarati cuisine. It is light, spongy and includes a hint of great savory flavor from a simple combination of gram flour (besan), spices, and herbs. Gram flour is ground skinned black chickpeas. Khaman is a healthy savory-sweet snack that happens to be vegan. Plus, it can be gluten-free too, if you skip semolina and asafoetida in the batter. Khaman is also known as yellow dhokla as it has a yellow color or besan dhokla. It is also known as instant khaman.I prepare khaman dhokla recipe with the steaming method either in an Instant pot or in a pan. They’re perfect to enjoy for a hearty and satisfying breakfast or an afternoon or evening snack.

Leavening Ingredients

Ingredients:

  • 1 cup Gram Flour (Besan/Chickpea Flour)
  • 1 tablespoon Semolina (rava/sooji), optional
  • 1½ teaspoons Lemon juice
  • 1 teaspoon crushed Green Chilli-Ginger (or paste)
  • 1/4 cup Curd (plain yogurt)
  • 3/4 cup Water
  • 1/2 teaspoon Salt, or to taste
  • 1 teaspoon Eno Fruit Salt
  • 1 teaspoon Oil (for greasing)
  • 2 tablespoons Oil
  • 1/2 teaspoon Mustard Seeds
  • 1 pinch Asafoetida (hing)
  • 1/2 teaspoon Cumin Seeds (optional)
  • 1 teaspoon Sesame Seeds (til)
  • 10-15 Curry Leaves
  • 4 Green Chillies, slit lengthwise and cut into halves
  • 1/3 cup Water
  • 1 tablespoon Sugar
  • 2 tablespoons chopped Coriander Leaves
  • 2 tablespoons grated Fresh Coconut

Batter and Khaman Dhokla:

Step 1

1.Take all ingredients to prepare batter. Pour approx. 2-3 cups water in steamer at bottom and heat it over medium flame. Make sure that steamer is at least 4-5 minutes heated before placing the plates (filled with batter) in it. Grease 2 small plates or thalis (4-5 inch diameter) using 1-teaspoon oil.

Step 2

2.Take 1 cup gram flour, 1 tablespoon semolina(sooji/rava), 1½ teaspoons lemon juice, 1 teaspoons green chilli-ginger paste, 1/4 cup curd, 3/4 cup water and salt in a bowl. Mix them properly into smooth batter. Make sure that there are no lumps.

Step 3

3.Add 1 teaspoon fruit salt in batter and stir in one direction for approx. 1 minute. You will notice its size would increase to almost double.

Step 4

4.Now, pour batter immediately into each greased plate and fill it upto 1/2-inch thickness.

Step 5

5.Place plates in steamer and steam for 10-12 minutes over medium flame.

Step 6

6.After 10-12 minutes, insert a knife or toothpick into dhokla and check if it comes out clean. If it does, then it is ready otherwise cook 2-3 minutes more.

Step 7

7.Takeout plates from steamer and let them cool for few minutes. Cut fluffy khaman dhokla into small squares using knife.

Tempering

Step 8

1.Heat 2 tablespoons oil in a small pan or tempering pan. Add1/2 teaspoon mustard seeds and a pinch of asafoetida (hing). When seeds begin to crackle, add 1/2 teaspoon cumin seeds, 1 teaspoon sesame seeds, 10-15 curry leaves and 4 green chillies. Sauté them for few seconds.

Step 9

2.Add 1/3 cup water and 1 tablespoon sugar and bring it to a boil; let it cook for a minute over high flame. Tempering(tadka) is ready, pour it over dhoklas and toss gently until each dhokla is coated well with tempering.

Step 10

3.Garnish with 2 tablespoons chopped coriander leaves and 2 tablespoons grated coconut. Serve with green coriander chutney.