Khaman Dhokla is a favourite vegan snack/breakfast dish of mine. It is a Gujarati dish.
Khaman Dhokla, that succulent, sweet, sour, spicy melt-in-the-mouth delicacy has always been a favourite of mine.
Easy recipe and really worth making at home.
You May Also Like
Roasted Makhana Snack , Easy Namak Paare Snack, Beetroot Tikki Recipe and Punjabi Samosa Recipe
It is not difficult but you have to keep in mind a few tips and tricks. So here goes:
Makes a plateful of dhokla.
Here is my khaman dhokla recipe:
Step-by-step Pictures
Sieve gram flour into a bowl or large pan.
This helps remove any hard bits.
Now make a paste by adding in warm water slowly. Keep whisking till it is a smooth, slightly runny batter.
Now add the sugar, salt, turmeric powder, ginger-chilly paste and lemon juice and mix well.
Keep aside for about 15 minutes.
Before mixing in the fruit salt, keep a greased shallow plate or container ready. Just use oil to grease it.
I used my pressure cooker container. Now take about 2-3 inches water in your cooker/steaming container and bring it to a rolling boil.
Reduce the heat and now get ready to add the fruit salt.
This must be done quickly. Add the fruit salt along with 1 tsp. water.
You will see it froth instantly. Immediately mix it into the batter quickly by only mixing in one direction.
You will see your batter become lighter, fluffier and almost double in size.
This is the only time that the batter will fluff up. Don't leave it around waiting. Immediately pour the batter into the greased pan.
Tap the container gently to level the batter and then put it in the steamer for steaming.
Let it steam for about 20 minutes.
Check by inserting a knife in the centre to make sure it is cooked. If the knife comes out clean, your dhokla is cooked.
Take it out. Let it cool down a bit and scrape the sides with a knife which will help loosen the dhokla.
Now release it on another plate.
After pouring the season, cut the dhokla into squares and serve hot.
Here's the recipe card:
Khaman Dhokla Recipe | How to Make Khaman Dhokla
Ingredients
- 1.5 cups besan gram flour
- 1 tbsp. sooji semolina optional
- 1 tbsp. green chilli - ginger paste Used 1 inch piece ginger and 2 green chillies
- 1 tbsp. Lemon juice
- 1 pinch turmeric powder
- 2 tsp. Eno fruit salt or ½ tsp. baking soda
- 1.5 tsp. Sugar
- Salt to taste
- 1 cup warm water
For the seasoning:
- 1 sprig curry leaves
- 1 tsp. mustard seeds
- 2 pinches asafoetida
- 3-4 green chillies split
- 1 tbsp. oil
- 1 tbsp. sugar
- 2 tsp. sesame seeds
- Some water
Garnish
- cilantro chopped
- Grated fresh coconut optional
Instructions
- Sieve gram flour into a bowl or large pan. Add sooji to it along with ginger chilli paste, turmeric powder, lemon juice, salt and sugar. Now make a paste by adding in warm water slowly. Keep whisking till it is a smooth, slightly runny batter.
- Before mixing in the fruit salt or baking soda, keep a greased shallow plate or container ready. Just use oil to grease it. I used my pressure cooker container. Now take about 2-3 inches water in your cooker/steaming container and bring it to a rolling boil. Reduce the heat and now get ready to add the fruit salt or baking soda.This must be done quickly. Add the fruit salt or soda along with 1 tsp. water. You will see it froth instantly. Immediately mix it into the batter quickly by only mixing in one direction. You will see your batter become lighter, fluffier and almost double in size.
- This is the only time that the batter will fluff up. Don't leave it around waiting. Immediately pour the batter into the greased pan. Tap the container gently to level the batter and then put it in the steamer for steaming.
- Let it steam for about 15 minutes. Check by inserting a toothipick in the centre to make sure it is cooked. If it comes out clean, your dhokla is cooked.
- Take it out. Let it cool down a bit and scrape the sides with a knife which will help loosen the dhokla. Now release it on another plate.
- Meanwhile, prepare the seasoning. Heat oil in a tadka (seasoning) pan. Put in the mustard seeds. Allow them to sputter. Now add the asafoetida, curry leaves, green chillies and sesame seeds. Cook for 30 seconds. Switch off the gas and then add half cup of water along with 2 tbsp. sugar to the seasoning prepared. Dissolve the sugar. Now pour this gently all over your dhokla. Your dhokla will absorb this water and become super succulent. Cut it into pieces of your choice and serve after garnishing with chopped cilantro leaves and grated coconut.
- Your spongy, moist dhokla is now ready to eat. Serve it hot with chutney. It is filling and delicious. Try it and let me know.
Video
Notes
- You can increase the quantity of fruit salt if you want your dhokla even more spongy. But it does leave an aftertaste.
- You could use baking soda instead of Eno salt. Either way, mix quickly and put the fluffy batter for steaming.
- Use very little turmeric powder or avoid it especially when using baking soda. Baking soda reacts with turmeric powder and gives it a red colour.
- You put water in the seasoning so that the dhokla absorbs it and becomes moist. Else, your dhokla will feel very dry when consuming.
- As mentioned above, remember to add the fruit salt or baking soda and immediately put the dhokla for steaming else it will lose its aeration and become flat.
Nutrition
Please leave a star * rating if you liked the recipe.
Shilpa Garg says
I can count the number of times I have made dhokla at home. It has been ready-made packs usually and have made it from scratch last 2 times and I liked that better. I will try out your recipe and thanks for the tips.
Rachna says
Yes l prefer the from scratch method as well. Hope you like this recipe.
Beat About The Book says
I only recently started liking dhokla. But it's a low fat snack and that endears it to me :-).
Rachna says
Yes many Gujarati snacks are healthy and whole grain. Have you heard of muthia? That is very nice as well.
Soumya Prasad says
I make dhoklas often for dinner at home. But I use the ready made mixture for it as it comes out really well. When I tried to make it at home, the taste of the eno was so prominent that it was off putting! Maybe I got the measurements wrong. Will try your recipe and check. Thank you 🙂
Rachna says
I prefer the one l made from scratch to the ready made ones. I think it is all about proportion. Try this. I think it will work for you.
Rachna says
And use only regular Eno. No flavours. ☺️
Rekha says
One of my favourite foods. Never tried it. Bookmarking this recipe to try out some day when the cooking bug hits me.
Rachna says
I think the girls will like it. At least my kids do it maybe because l like it so much. ☺️
Alok Singhal says
Saru's absolutely favorite it is! I guess adding the right proportion of everything at the right time is what matters the most for most of the Indian recipes.
Rachna says
Oh that's true, Alok. Proportion is very important especially in dishes where we stream things like idli, dhokla etc. This is a relatively simple recipe. Just follow the tips and the recipe. When l try out a recipe for the first time, I follow it to the T. Then l make changes to adapt to my taste.
Shailaja Vishwanath says
Sounds exactly like my mom's recipe! This is one of my favourite foods. Yum! The pictures look appetising!
Rachna says
That's lovely to know. Your mom makes dhokla. Now that I didn't know. So happy to see that you cooked it last evening. 🙂 Isn't it just a lovely snack?
Rajlakshmi says
I want this... Right now... Saw it on Shailaja timeline too... I will have to google what fruit salt is though. Love this recipe. ??
Rachna says
Thanks Raj. Good old Eno which is a quick fix for acidity in India.
Dagny says
Those dhoklas look absolutely delicious! Will surely try this. You make it look pretty simple. 🙂
Rachna says
It is actually not difficult at all. Just a few tricks, all of which I have shared, that give you a perfect plateful.
Pooja shetty says
Thank you so much for ds recipe.. My family loved it...
Rachna says
Thank you Pooja. I am glad you liked the recipe.
Nabanita says
Will make S make this for me. Is there anything we can use instead of the Eno salt?
Rachna says
You could use baking soda. It will need some time for fermentation.