How To Make Khaman Dhokla

By Subodh / March 11, 2015

Preparing some different snack item every day is a big problem. Home makers are often kept thinking what should they prepare for snacks or even breakfast. How about an item that is filling and has no harmful effects on the health at the same time? Try Khaman Dhokla sometime for your snack time or for your breakfast. Though the dish is Gujarati originally, but now it is popular all over the country. Commonly known as Khaman, it is a fluffy and soft snack, which has combined taste of being sweet and little tangy. With coriander or mint chutney, these dhoklas can make a great snack item. And the best part is that it is a vegetarian item. So our vegetarian friends can also try out the snack sometime.

Khaman Dhokla

Khaman Dhokla is simple to make, but takes some time. Here is a simple recipe of the amazing Gujarati snack.

Ingredients:

For the batter

  • Gram flour/besan – 1.5 cups
  • Oil – ¼ -1/2 tsp
  • Asafetida – 1 pinch
  • Turmeric powder – little
  • Green chili-ginger paste – 3tsp
  • Lime juice – 1tsp
  • Salt to taste
  • Semolina or Rava (optional) 1 tbsp
  • Eno Fruit Salt – 2tsp (baking soda can also be used)

For tempering

  • Oil – 2tbsp
  • Mustard seeds – 1tsp
  • Curry leaves – 8-10
  • Cumin seeds – 1tsp
  • Slit green chilies – 5-6
  • Sesame seeds – 2tsp
  • Little sugar
  • Water

Procedure of making Khaman dhokla:

  • Step 1 – Take a steamer pan and grease it with ¼-1/2 tsp oil and keep aside.
  • Step 2 – In another big bowl, take the besan/gram flour. To this, add pinches of turmeric powder, green chili-ginger paste, asafetida, lime juice and salt as per mentioned quantity. Mix these ingredients well together.
  • Step 3 – To the mixture, one cup of water is to be added to make the batter. Check the consistency of the batter – it should neither be thin or very thick and tight. Add water as per need to form the perfect batter.
  • Step 4 – If you want to add rava/sooji, you have to add at this point. Stir the batter well to make it thick and easy flowing. Ensure that there are no lumps in the same.
  • Step 5 – This is an important step and needs to be followed carefully. Add 2tsp of fruit salt to the batter at this stage. Adding this helps the batter in rising well. However, there might be slight alkaline taste in the dhokla for this. Many people use baking soda instead, but using that in excess might give a soapy flavor. This ingredient needs very careful administration for the perfect dhokla.
  • Step 6 – After adding the fruit salt, start stirring the batter briskly. Make sure that the fruit salt is spread evenly in the batter for uniform texture. You will notice that bubbles appear in the batter and it becomes fluffy and rises up.
  • Step 7 – Transfer the batter into the greased pan. Shake the pan so that the batter settles well in the pan. It is now ready to be steamed.
  • Step 8 – The pan is placed in the steamer and steamed for 15-20 minutes. Insert a toothpick inside to check whether it is done. If the toothpick has no batter sticking to it, it implies that the dhokla is ready. If it sticks, steam for some more time.
  • Step 9 – Since the pan is greased, the Khaman dhokla comes out easily on a plate after being steamed completed.

For tempering:

  • Step 1 – 2tbsp oil is heated in a small pan.
  • Step 2 – To the oil, 1tsp of mustard seeds is added and let to crackle.
  • Step 3 – Add cumin seeds, slit green chilies and curry leaves. After little stirring, add sesame seeds.
  • Step 4 – ½ cup of water is added to the mixture and then little sugar is added as well.
  • Step 5 – Let the mixture come to a boil and then pour the same on the Dhokla. The dhokla will absorb the flavors and the moisture and become soft and spongy.

Video

Serve with your favorite chutney.