Gujarati cuisine is 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 mixed 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 any time of the day. The secret of its sponginess and no requirement of 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 the 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 complex flavorsome taste, but a khaman also tastes equally great.
- 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
- 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
- 2 tbsp coconut (grated)
- 2 tbsp coriander (finely chopped)
Directions For Khaman Dhokla:
Batter and steaming –
firstly, in a large mixing bowl sieve 1 cup besan and 1 tbsp rava.
add ginger paste, chilies, turmeric, sugar, pinch hing, salt, and lemon juice.
- Add 1 cup water (or more or less as needed) and 1 tablespoon oil to make a thick yet smooth-flowing batter.
additionally, add ½ tsp of eno fruit salt. you can alternatively use a pinch of baking soda.
- 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.
- Next immediately bring 2 to 2.5 cups of water to a boil in a steamer pan.
- Grease a steamer pan with 2 to 3 teaspoons oil.
- Pour the prepared batter into the greased pan. fill it up to 1/2-inch thickness.
- Gently shake so that the batter evens out in the pan.
- Place the pan in the 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.
- 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 it for another minute or so.
- Take out the pan from the steamer and let it cool for a few minutes.
- 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.
- Then quickly invert the pan. If greased well, the khaman will easily slide out onto the plate.
- Cut fluffy khaman dhokla into small squares using a knife.
- First heat 2 tablespoons of oil in a small pan.
- Add mustard seeds and allow them to crackle.
- While mustard is crackling, add curry leaves, cumin seeds, and green chili.
- Stir and then add sesame seeds.
- Fry the sesame seeds for some seconds Next carefully add ⅓ cup of water.
- Then add 2 teaspoons of sugar.
- Stir and allow the tempering mixture to come to a boil.
- Remove from the heat and immediately pour this tempering mixture evenly on the khaman dhokla.
garnish the dhokla with 2 tbsp chopped coriander leaves and 2 tbsp fresh grated coconut.
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 the best Dhokla Recipe
- 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.
- 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.
- 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.
- Steam batter over medium flame to make them spongy. Do not steam it on a high flame otherwise, it will not cook from inside.
- additionally, adding sugar to tempering is optional.
How do I ferment the Dhokla batter?
To ferment the Dhokla batter, mix chickpea flour, semolina, yogurt, and water thoroughly. Cover the mixture and let it sit in a warm place for about 6-8 hours or overnight. Fermentation helps in making the Dhokla soft and fluffy.
Can I skip fermenting the batter?
While fermenting the batter is traditional and recommended for the best texture and flavor, you can make instant Dhokla using baking soda or Eno fruit salt as a leavening agent instead of fermenting the batter. This will yield a quicker version of Dhokla.
How do I steam Dhokla?
After preparing the batter, pour it into greased Dhokla plates or a shallow dish. Steam the batter in a steamer or a large pot with a steaming rack for about 15-20 minutes until a toothpick inserted into the center comes out clean.
What is the tempering for Dhokla?
Tempering is a crucial step in enhancing the flavor of Dhokla. Heat oil in a pan, add mustard seeds, curry leaves, and green chilies. Once the mustard seeds splutter, pour this tempering over the steamed Dhokla.
Can I customize the toppings for Dhokla?
Yes, you can customize the toppings according to your preference. Some common toppings include grated coconut, chopped cilantro, sesame seeds, or a sprinkle of red chili powder
Mastering the art of making Khaman Dhokla requires precision and patience, but the end result is undoubtedly worth it. Whether you’re a novice in the kitchen or a seasoned chef, this recipe guarantees a plateful of happiness with every bite. So, roll up your sleeves, gather your ingredients, and embark on a flavorful journey to create the perfect Khaman Dhokla!
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