Khaman Dhokla Recipe
Khaman Dhokla Recipe
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- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
Total Time
35-40 minutes
Servings: 2-4
Cuisine: Indian
Ingredients
For the Dhokla Batter:
- 1 cup Gram Flour (Besan)
- 1 tbsp Semolina (Rava/Suji)
- 1 tsp Ginger-Green Chili Paste
- 1 tsp Lemon Juice
- 1 tsp Eno Fruit Salt (or baking soda)
- 1/2 tsp Turmeric Powder
- 1 tsp Sugar
- 1/2 tsp Salt (or to taste)
- 1 cup Water
For Tempering:
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Sesame Seeds (optional)
- 2-3 Green Chilies (slit)
- A pinch of Asafoetida (Hing)
- 8-10 Curry Leaves
- 1 tbsp Sugar
- 2 tbsp Water
- 1 tsp Lemon Juice
- Fresh Coriander Leaves (for garnish)
- Grated Coconut (for garnish, optional)
DIRECTIONS
- Prepare the Batter: In a mixing bowl, combine gram flour, semolina, turmeric powder, salt, sugar, and ginger-green chili paste. Slowly add water while stirring to form a smooth, lump-free batter. The consistency should be similar to pancake batter. Add lemon juice and mix well. Let the batter rest for 15 minutes.
- Steam the Dhokla: Grease a round or square steaming tray or dish with oil. Heat water in a steamer and bring it to a boil. Just before steaming, add Eno fruit salt (or baking soda) to the batter and mix gently. The batter will become frothy. Pour the batter into the greased tray and place it in the steamer. Cover and steam for 15-20 minutes, or until a toothpick inserted comes out clean.
- Prepare Tempering: Heat oil in a small pan. Add mustard seeds and let them crackle. Add sesame seeds, slit green chilies, asafoetida, and curry leaves. Add 2 tablespoons of water, 1 tablespoon of sugar, and lemon juice to the tempering. Let it simmer for a minute and turn off the heat.
- Assemble the Dhokla: Once the dhokla is done steaming, remove it from the steamer and let it cool for 5 minutes. Cut the dhokla into square pieces and pour the prepared tempering evenly over the dhokla, allowing it to soak in.
- Garnish & Serve: Garnish with fresh coriander leaves and grated coconut. Serve with green chutney or tamarind chutney.
NOTES
Few Swaps:
- If you don’t have gram flour (besan), you can use chickpea flour.
- Instead of Eno fruit salt, you can use baking soda with a few drops of lemon juice.
- For a vegan option, replace yogurt with coconut yogurt.
- If you don’t have fresh ginger, use ginger paste or powder.
- Add a pinch of turmeric for extra color and flavor.
