Khaman Dhokla is a Gujarati dish that is delicious to eat. It is a beautifully fluffy and melt-in-the-mouth cake, that is savory along with a hint of edge to it.

The dish is very simple to make yet holds an amazing flavor profile. It is prepared out of besan, a minimum number of spices, and a few herbs. All these blend together to form a masterpiece.

Take a few chutneys and dip the spongy dhokla to soak up all the yumminess. To eat Khaman, you don’t have to go to Gujarat. Wear your apron and get into your kitchen. Simply make this at home and relish its goodness.

Let us look through the list of all the ingredients and the process to make it.

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Khaman Dhokla Recipe Gujrati Style

Madhushree Dutta

Recipe for making tasty and soft Khaman Dhokla at home. Simple ingredients and instructions to make delicious Gujarati Khaman Dhokla easily.

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Prep Time 15

Cook Time 30

Total Time 45

Course Breakfast, Snack

Cuisine Gujrati, Indian

Servings 4 servings

Equipment

1 Kadhai
1 Induction Cooktop
1 Pressure Cooker

Ingredients

2 cups Besan or Gram Flour
2 pinches of Turmeric powder
1 tsp Ginger paste
1 tsp Green Chili Paste
1½ tbsp Lime juice
1½ pinch Hing or Asafoetida
1½ tbsp Semolina or Sooji
2 tsp Eno or any other fruit salt
Salt to taste
Sugar to taste
1½ tsp Mustard seeds
10-15 Curry leaves
3 Green Chilis finely chopped
2 tbsp Coriander leaves finely chopped
1½ tsp Sesame seeds
3 tbsp Grated Coconut optional
Oil
Water

Instructions

Prepare the Batter

For the batter, take a large mixing bowl.
To the bowl, add the besan or gram flour, 1 ½ tbsp of oil, ginger paste, turmeric powder, asafoetida, lime juice, green chili pastes, semolina, salt to taste, and sugar to taste.
Mix all the ingredients nicely and then start adding water in small quantities.
Keep on stirring and add water if needed.
When the mixture becomes a thick batter, add the Eno or any other fruit salt.
Whisk the mixture nicely. You will see that the Eno makes the batter fluffy. Add a bit more water if needed. The batter should be smooth and lump-free.
If you feel that the batter has become very thin add some more besan to balance the consistency. Make sure that the batter is thick yet flows smoothly and is not sticky at all.

Make the Khaman Dhokla

Now, take a steamer pan or any other container where you want to steam the dhokla.
Grease the pan with oil and then pour the batter into it.
Next, pour water into the steamer and let it come to a boil.
Tap the pan containing the batter and then place it into the steamer.
Cover the lid with a kitchen towel from inside and then cover the steamer (Optional). This actually helps in the absorption of the steam from accumulating on the lid and making the Khaman soggy.
Steam the dhokla for about 15 -20 minutes and keep the flame on medium.
Check whether the dhokla is done by inserting a wooden skewer or a toothpick. If the skewer has no batter on it, that means it is done.
When done, take it out of the flame and keep it aside to cool down.
After the Khaman dhokla cools down, gently run a butter knife through the edges of the pan to loosen it. Then place a plate on top of the pan and flip it.
Tap the bottom of the pan and gently take the pan up. The entire dhokla will easily come out of it. Keep the dhokla aside.

Temper the Dhokla

For tempering, take around 2 ½-3 tbsp oil in a small pan.
Heat it until it smokes a little and then add the mustard seeds into it.
Let them splatter and then put in the curry leaves. Add the finely chopped green chilis as well.
Stir them well.
When they start to give out fragrance, add the white sesame seeds.
Keep the flame on medium and fry the sesame seeds for about a few seconds. We do not want the seeds to become brown.
Now, turn off the flame and add a bit more than 1/3 cup of water.
To this, add around 2 tsp of sugar (or to taste).
Put it on flame again and combine them well. Let the sugar dissolve in completely.
When the sugar dissolves, immediately remove it from the flame and pour it on the Khaman dhokla. Do this evenly.
Next, slice the dhokla into squares or diamonds.
Garnish it with grated coconut (if using) and finely chopped coriander leaves.

Keyword Homemade Recipes, Veg Recipes

And that is it! The spongy and juicy Khaman Dhokla is ready to be served.

Pair it with mint chutney or papaya chutney and enjoy the delicate flavors. If you don’t feel like eating instantly, store it in an air-tight container and eat it later.

Savor the dhokla during any time of the day as it is light yet filling along with an amazing subtly spicy taste. Share and cherish every moment, with the dhokla made at home.

Happy cooking!

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