Khaman dhokla is a popular and traditional Gujarati snack, known for its soft, spongy texture and Tangy-sweet flavor. Made primarily from fermented grams of flour (besan), this dish is delicious and healthy, being low in Calories and rich in protein. Anyway, we get readymade khaman dhokla in most of the shops but the thing about homemade khaman dhokla is a bit different.

In Today’s blog, I will tell you how to make fluffy and healthy Khaman at home just like the available in the market. Before making the recipe, let us know about this recipe.

About Khaman Dhokla

Khaman Dhokla is a steamed Indian savory snack that is extremely popular in the western state of Gujrat. It is made with gram flour (besan) and leavened with leaving agents like baking soda and eno. The batter, Which is a mixture of Gram flour, yogurt, and spices, is allowed to ferment for a few hours before being steamed to perfection, giving the Dhokla its characteristic fluffiness.

The cook tempers mustard seed, green chilies, and curry leaves pouring the aromatic and slightly spicy steamed cake. Often garnished with freshly grated coconut and chopped coriander leaves, Khaman Dhokla is typically served with a side of green chutney or sweet tamarind chutney, enhancing its flavourful experience.

 The vibrant yellow squares of a dhokla are a staple in Gujarati households, enjoyed not just as a snack but also as a breakfast item or a light meal. it is popularity has spread beyond Gujrat, making it a beloved dish across India and among the Indian communities worldwide. The balance of taste, texture, and nutritional value makes Khaman a delightful and guilt-free indulgence.

Along with this, we also need to take care of our health like Which diet is good and what are the high protein foods for fat loss. So, let’s start to make this yummy recipe!

1. Gram Flour (Besan)

• What It Is: Gram Flour, also known as besan. This is a flour made from ground chickpeas. It’s a staple in Indian cooking and is commonly used in a variety of dishes like pakoras, chillas, and sweets.
• Role In Dhokla: Besan is the main ingredient in khaman dhokla. It provides the base for the batter, giving the dhokla its characteristic texture and flavor. When steamed, besan turns into a soft and spongy cake.

2. Semolina (Rava/Sooji)

• What It Is: Semolina is a coarse flour made from durum wheat. It’s commonly used in pasta, bread, and desserts like halwa.
• Role In This Recipe: In this recipe, semolina is added to give structure and a slightly grainy texture, which helps make the dhokla soft yet firm enough to hold its shape.

3. Sugar

• What It Is: Sugar is a common sweetener made from sugarcane or beets.
• Role In Dhokla: Sugar balances the tanginess of lemon and the spiciness of the ginger-chili paste, giving the dhokla a slightly sweet and savory taste.

4. Turmeric Powder

• What It Is: Turmeric is a bright yellow spice made from the root of the Curcuma longa plant. It’s widely used in Indian cooking for its color and health benefits.
• Role In Dhokla: Turmeric adds a vibrant yellow color to the dhokla and imparts a subtle earthy flavor.

5. Fruit Salt (Eno) or Baking Soda

• What It Is: Fruit salt, commonly known as Eno, is a combination of sodium bicarbonate (baking soda), citric acid, and other compounds. Baking soda is a leavening agent that releases carbon dioxide when mixed with an acid.
• Role In This Recipe: Eno or baking soda acts as a leaving agent, causing the batter to rise and making the dhokla soft and fluffy.

6. Curry Leaves

• What It Is: Curry leaves are aromatic leaves commonly used in South Indian and Gujarati cooking. They have a unique flavor that enhances the taste of many dishes.
• Role In This Recipe: Curry leaves are added to the tempering to infuse the oil with their distinct, aromatic flavor, which is then absorbed by the dhokla.

You’ll Need For Khaman Dhokla:

Khaman Dhokla Batter

• Gram flour(besan): 1 cup
• Semolina (sooji)(optional, for extra sponginess): 1 tablespoon
• Ginger-green chili paste: 1 teaspoon
• lemon juice: 1 teaspoon
• Sugar: 1 teaspoon
• Salt (or to taste): 1 teaspoon
• Turmeric powder: ¼ teaspoon
• Asafoetida (hing): ¼ teaspoon
• ½  teaspoon fruit salt (Eno) or ¼ teaspoon baking soda
• Water: ¾ cup
• 1 tablespoon oil

Also, try this:

• Dahi Vada Recipe
• Pani Puri Recipe
• Tandoori Roti Recipe

For The Temepring

• 1 tablespoon oil
• Mustard seeds: 1 teaspoon
• Sesame seeds (optional): 1 teaspoon
• 2-3 green chilies, salt
• 8-10 curry leaves
• Sugar: ½ teaspoon
• Water: ½ cup
• Lemon juice: 1 tablespoon

For The Garnishing

• Grated coconut (optional)
• Chopped coriander leaves
• Sev

Instructions For Making Khaman Dhokla:

Prepare The Batter

• In a mixing bowl add 1 cup of besan (gram flour), 1 tbs semolina(sooji), ¼  turmeric powder, ¼ asafoetida (hing), salt to taste, and 1 tsp sugar.
• Add the 1 tsp ginger-green chili paste, 1 tsp lemon juice, and oil.
• Now gradually add water to the mixture, and stir continuously to avoid lumps. Make sure that the batter consistency is smooth and slightly thick, like that of a pancake batter.
• Let the batter rest for about 10-15 minutes.

Prepare The Steaming Equipment

• Firstly, heat water in a steamer or large pot with a lid.
• Grease a steaming plate or a cake tin with oil.

Add The Leaving Agent

• Now add the fruit salt (Eno) or baking soda to the batter before steaming.
• Add the fruit salt (Eno) or baking soda to the batter before steaming.

Steam The Khaman Dhokla

• When you are ready to steam the batter, it’s important to work quickly and efficiently. Begin by pouring the batter into the greased plate or tin, making sure to spread it evenly to ensure even cooking.
• Once the batter is on the plate, carefully place the plate in the steamer. Make sure to cover the steamer to trap the steam and allow the batter to cook properly.
• Steam the batter for 15-20 minutes on medium heat. This will ensure that the batter cooks through while retaining its moisture and fluffiness.
• After the allotted time, carefully check for doneness by inserting a toothpick or knife into the center of the batter. If the toothpick or knife comes out clean, with no batter sticking to it, the dish is ready.

Prepare The Tempering

• Heat oil in a small pan and once it’s hot, add 1 tsp mustard seeds and let them crackle. Then, add 1 tsp sesame seeds (if using), 3 slit green chilies, and curry leaves. Saute for a few seconds until the flavors are released.
• After that, add water, sugar, and lemon juice. Let everything simmer together for about a minute, and then turn off the heat.
• Heat oil in a small pan and once it’s hot, add 1 tsp mustard seeds and let them crackle. Then, add 1 tsp sesame seeds (if using), 3 slit green chilies, and curry leaves. Saute for a few seconds until the flavors are released.
• After that, add water, sugar, and lemon juice. Let everything simmer together for about a minute, and then turn off the heat.

Assemble The Khaman Dhokla

• Once the dhokla is done, remove it from the steamer and let it cool slightly.
• Now, cut it into squares or diamonds as you like to cut.
• Pour the tempering evenly over the dhokla, ensuring it soaks into the pieces.

Garnish And Serve

• Garnish with freshly grated coconut, sev, and chopped coriander leaves.
• Serve warm or at room temperature with green chutney or sweet tamarind chutney.

Enjoy your delicious Khaman Dhokla at home!

note:

• Gluten-free: Khaman dhokla is naturally gluten-free if you skip the semolina, making it a great option for those with gluten intolerance.
• Storage: Dhokla can be stored in an airtight container in the refrigerator for up to 2 days. Reheat it in a steamer or microwave before serving.
• Color: If you want a brighter yellow color, add a pinch of turmeric powder or a few drops of yellow food color.
• Serving Suggestions: Khaman dhokla pairs well with green chutney powder, sweet tamarind chutney, or even ketchup for a quick snack.

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