Khaman Dhokla

Manisha Mishra
by Manisha Mishra
15 Servings
30 min

Khaman Dhokla is a popular Indian steamed savory snack made with gram flour (besan) , leavening agents and tempered with mustard seeds, curry leaves, green chilies . It is best enjoyed with chutney and a cup of chai! Khaman Dhokla is extremely popular in the western state of Gujarat. It's not only popular in Gujarat but all across the country. This instant version of the traditional Khaman is vegan, protein-rich, and gluten free! This delicious cake from Gujarati cuisine is lightly sweet, tangy, and perfect for breakfast or a snack with a side of spicy green chutney and tangy tamarind chutney.

My husband enjoy this delicious dhokla with a side of cilantro chutney and a cup of masala chai.

I grew up eating this healthy snack and now I'm preparing this often for my daughter's snack box. I remember my mom serve Khaman Dhokla during tea parties, birthday parties or any special occasions. 

Even now whenever my mom had her friends over for Tea , she would order samosa and khaman Dhokla from the nearby sweet shops. 

Follow this easy Khaman Dhokla comment below, I would love to read your thoughts!!!!

Recipe details
  • 15  Servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients
For Dhokla Batter
  • 2 cup Gram flour 
  • 2 tbsp Semolina
  • 1/3 cup Curd 
  • 2 tsp Ginger paste 
  • 1/4 tsp Turmeric powder
  • Salt to taste 
  • 1 tsp Sugar
  • 1 tsp Lemon juice 
  • 1 tbsp Oil 
  • 2 tsp Fruit salt 
For Tempering
  • 2 tbsp Oil 
  • 1 tsp Mustard seeds 
  • 2-3 Green chillies
  • 1 sprig Curry leaves
  • 1 tsp Asafetida
  • 1 tsp Sugar
  • 1 tbsp Coriander leaves
  • Salt to taste 
  • 1/2 cup water
For Garnish
  • 1 tbsp Fresh Coriander leaves, chopped
  • 1 tbsp Pomegranate seeds (optional) 
Instructions
For Dhokla Batter
In a mixing bowl, add gram flour, semolina, curd, ginger paste, turmeric powder, salt to taste, sugar, lemon juice, water as required and whisk it.
Mix the dhokla mixture properly into smooth batter. Make sure that there are no lumps.
Additionally, add 1 tbsp oil, fruit salt and mix them well. Pour the batter into a greased square mould. 
Immediately steam the dhokla batter.
For Steaming
Pour a glass of water into a 3 or 5 liter capacity pressure cooker and heat it for 4-5 minutes.
Place a small stand in the pressure cooker and place the prepared dhokla mould on the stand.
Close the pressure cooker lid and remove the whistle. Cook it over medium flame for 15 minutes. 
After 15 minutes open the lid and insert the toothpick to check whether dhokla is cooked or not. If it's not cooked then cook it more for 5 minutes.
Now cool the dhokla for 5 minutes and then unmolded it.
Further, cut the dhokla to the desired shape.
For Tempering
In a pan heat oil, add mustard seeds, curry leaves, asafetida, green chilli let it splutter.
Add salt to taste, sugar and coriander leaves mix well.
Pour the tadka on the steam dhokla.
Garnish the dhokla with 2 tbsp chopped coriander leaves and some pomegranate seeds.
Finally, serve khaman dhokla with green chutney and tamarind chutney.
Tips
  • If gram flour mixture is either too thick or thin then Dhokla will not become spongy.
  • After adding fruit salt to the mixture, don't keep stirring it for a long time as the air bubbles will escape dhokla will not become fluffy. 
  • Once you add fruit salt to the mixture, don't keep the mixture outside for more time. Steam immediately.
  • You can garnish with some fresh grated coconut as well. 
Manisha Mishra
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