Khaman Dhokla Recipe | How to Make Khaman Dhokla

This is a step-by-step recipe of how to make instant khaman dhokla at home using either Eno or baking soda. I promise you that it is tasty and healthy as well.

Course Breakfast | Snack

Cuisine Gujarati, Indian

Keyword How to Make Khaman Dhokla, khaman dhokla, khaman dhokla recipe

recipe Khaman Dhokla Recipe

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 274kcal

Author Rachna Parmar

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