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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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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
  • tbsp Lime juice
  • pinch Hing or Asafoetida
  • tbsp Semolina or Sooji
  • 2 tsp Eno or any other fruit salt
  • Salt to taste
  • Sugar to taste
  • tsp Mustard seeds
  • 10-15 Curry leaves
  • 3 Green Chilis finely chopped
  • 2 tbsp Coriander leaves finely chopped
  • 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