Khaman Dhokla is a beloved Indian snack that hails from the western state of Gujrat. This delightful dish has found its way into the hearts and plates of people all over India and even beyond. Khaman Dhokla is a perfect embodiment of the diversity and richness of Indian cuisine, showcasing the balance of flavours and textures that are characteristic of this regional speciality.
Dhokla is made by soaking rice & chana dal. Then they are ground to a batter and left to ferment overnight to develop a flavour. It is then steamed and served warm. Khaman Dhokla is a subset of Dhokla. Khaman Dhokla is an instant and quick version which does not require any soaking, grinding or fermenting process. This is instead made with gram flour which is nothing but ground chana dal. The batter is made with gram flour and a leavening agent like fruit salt or baking soda which helps to leaven it. Then it is steamed and tempered with mustard seeds, green chili and curry leaves. Khaman Dhokla is lighter and fluffier texture, along with a distinctive tangy flavour. Khaman Dhokla pairs wonderfully with a cup of Indian masala tea. The sweetness and spice of the dhokla complement the rich flavours of the tea.
Khaman Dhokla has become an ambassador for the rich tapestry of Indian cuisine. Its vegan and gluten-free variations have made it even more accessible to different dietary preferences. The ease of making Khaman Dhokla also contributes to its international popularity. Khaman Dhokla has become a popular item in Indian grocery stores, where you can often find ready-made Khaman mix that simplifies the cooking process for those who are short on time.
Ingredients
2 cup Gram flour
1 tsp powdered Sugar
Salt to taste
1 tsp Lemon juice
1/3 cup Curd
2 tsp Ginger, grated
1 tbsp Turmeric water
¼ tsp Turmeric powder
1 tbsp Oil
2 tsp Fruit salt/ Eno
For Tempering:
2 tbsp oil
1 tsp Mustard seeds
1 sprig Curry leaves
1 tsp Asafoetida
7-8 Green chilies
½ cup water
Salt to taste
2 tsp Sugar
1 tbsp Coriander leaves
Preparation
Batter preparation:
In a mixing bowl, combine gram flour, salt, sugar, lemon juice, curd, grated ginger, turmeric and turmeric water gradually while whisking to form a lump-free, smooth batter.
In a separate bowl add oil and fruit salt/Eno, the gently fold it into the dhokla batter. Ensure through mixing.
Immediately transfer the prepared batter into a greased pan or plate,spreading it evenly.
Steaming:
Take a pot or pressure cooker and add 3-5 litres water. Heat it over medium flame for 6-8 minutes. Place a small stand or a small bowl inside the pot/pressure cooker to create a raised platform.
Position the greased batter pan on this stand, close the lid and steam it over medium flame for 15 minutes.
After 15 minutes to check for doneness, insert a toothpick or knife into the dhokla. If it doesn’t come out clean, steam for an additional 5 minutes.
For tempering:
In a pan heat oil. Add mustard seeds and let them splutter.
Toss in curry leave and a pinch of asafoetida and fry for 2-3 minutes until fragrant. Then add green chili, fry for additional 2-3 more minutes.
Now add water, salt, sugar stirring well.
Pour this flavourful tadka over the steamed dhokla to enhance its taste and aroma. Wait for 5 minutes so that the water is absorbed completely.
Cut into pieces, garnish with fried chili and curry leaves and serve Khaman Dhokla immediately.
Tips:
Whisk the dhokla batter well before adding fruit salt for soft and spongy dhokla.
Make sure the fruit salt or sodium bicarbonate is fresh. If it is not fresh, then you will get a weird smell.
After adding the Fruit salt to the batter, immediately steam, do not give standing time after mixing fruit salt.
If steaming in a pressure cooker then make sure to remove the whistle before closing the lid.
Always steam the dhokla over medium flame for a spongy dhokla. Do not steam it on high flame otherwise, it will not cook from inside.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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