Khaman Dhokla Recipe (Soft & Fluffy) – Recipes Plaza

Gujarati cuisine recipes are known for its vegetarian recipes which are rich and flavorful. however, most of the recipes are limited or made with just besan flour or perhaps mixing with other flour. one such easy and simple snack recipe is khaman dhokla made with fermented batter and served as a side or main dish.

With this easy recipe of khaman dhokla, you can prepare soft and spongy instant dhokla in less than 20 minutes and you do not need to prepare batter 8 or 12 hours in advance.

This Khaman Dhokla recipe makes a wonderfully soft and fluffy, lightly sweet and savory cake that’s perfect to enjoy anytime of the day. The secret of its sponginess and no requirement of advance preparation lies in using popular Eno salt.

Difference between Dhokla and Khaman Dhokla

Dhokla is made with ground, fermented batter of rice and lentils like chana dal or urad dal. While khaman recipe is made instantly with gram flour. Khaman batter is not fermented unlike a dhokla batter.

In the taste department, fermentation gives dhokla a really complex flavorsome taste, but a khaman also tastes equally great.

Ingrediants

for batter:

  • 1 cup Gram Flour (Besan/Chickpea Flour)
  • 1 tablespoon Semolina (rava/sooji)
  • ½ tsp ginger paste
  • 2 chilli (finely chopped)
  • ¼ tsp turmeric
  • pinch hing / asafoetida
  • 1 tbsp lemon juice
  • 1 cup water
  • 1 tbsp oil
  • 1 tablespoon sugar or add according to taste
  • 1 teaspoon salt or add as per taste
  • ½ tsp eno fruit salt

 tempering:

  • 3 tsp oil
  • ½ tsp mustard
  • ½ tsp cumin / jeera
  • few curry leaves
  • 2 green chilli
  • 1 tsp sesame / til
  • ¼ cup water
  • 1 tablespoon Sugar

for garnishing:

  • 2 tbsp coconut (grated)
  • 2 tbsp coriander (finely chopped)

Directions For Khaman Dhokla:

Batter and steaming –

  1. firstly, in a large mixing bowl sieve 1 cup besan and 1 tbsp rava.
  2. add ginger paste, chillies , turmeric,  sugar, pinch hing, salt and lemon juice.
  3. Add 1 cup water (or more or less as needed) and 1 tablespoon oil to make a thick yet smooth flowing batter.
  4. additionally, add ½ tsp of eno fruit salt. you can alternatively use a pinch of baking soda.
  5.  Stir with a whisk to create a smooth, thick batter without any lumps. The batter should be thick yet flow easily off of the whisk.
  6. Next immediately bring 2 to 2.5 cups of water to a boil in a steamer pan .
  7. Grease a steamer pan with 2 to 3 teaspoons oil.
  8.  Pour the prepared batter into the greased pan. fill it upto 1/2-inch thickness.
  9. Gently shake so that the batter evens out in the pan.
  10. Place the pan in steamer. The water should already be boiling or hot when you place the pan with the khaman batter and steam for 10-12 minutes over medium flame.
  11. To check the doneness, insert a toothpick. It should come out clean if the khaman is done. If the toothpick has the batter on it, then you need to steam for another minutes or so.
  12. Takeout the pan from steamer and let them cool for few minutes.
  13. Gently slide a butter knife along the edges to release the khaman from the pan. Place a plate or tray on top of the pan.
  14. Then quickly invert the pan. If greased well, the khaman will easily slide out onto the plate.
  15.  Cut fluffy khaman dhokla into small squares using knife.

Tempering:

  1. First heat 2 tablespoons of oil in a small pan.
  2.  Add mustard seeds and allow them to crackle.
  3. While mustard are crackling, add curry leaves, cumin seeds and green chili.
  4. Stir and then add sesame seeds.
  5. Fry the sesame seeds for some seconds and Next carefully add ⅓ cup of water.
  6. Then add 2 teaspoons of sugar.
  7. Stir and allow the tempering mixture to come to a boil.
  8. Remove from the heat and immediately pour this tempering mixture evenly on the khaman dhokla.
  9. garnish the dhokla with 2 tbsp chopped coriander leaves and 2 tbsp fresh grated coconut.

Serving Suggestions

Serve the khaman dhokla straight away or you can store it in an airtight box and serve later after an hour. If enjoying khaman later after several hours, then don’t add coconut until ready to eat.

The sweet, savory, fluffy cakes pair great with our usual assortment of Indian chutneys like Papaya Chutney, Mint Chutney, or even Coriander Chutney.

We also like to pair it with Tamarind Chutney. You can also serve it as a healthy snack with your evening chai.

Tips to make best Dhokla Recipe

  1. Place a small trivet in a large steaming pan that has enough room to keep the pan with the batter. Pour 2 to 2.5 cups of water. Bring it to a boil.
  2. Place the batter pan as soon you mix with eno. Cover with a lid (not tight fitting) but one that has a vent or will allow some steam to pass through.
  3. Steam for 12 to 15 minutes on medium-high heat. The deeper the pan is in touch with the boiling water, the faster the steaming is. If it is away from the boiling water, the steaming will take a bit more time.
  4. Steam batter over medium flame to make them spongy. Do not steam it on high flame otherwise it will not cook from inside.
  5. additionally, adding sugar to tempering is optional.

Nutritions:

Calories 161kcal
Fat 7g
Carbohydrates 18g
Sodium 579mg
Potassium 236mg
Protein 6g
Vitamin A 21IU
Calcium 29mg
Zinc 1mg
Vitamin C 5mg

Follow us on instagram, facebook and youtube

Leave a Reply

Your email address will not be published. Required fields are marked *