Monday, September 30, 2013

Khaman Dhokla

"Khaman Dhokla" is a very popular Gujarati snack, its basically a savory steamed cake which has a mild sweet and sour taste. Traditionally it is made by grinding soaked chana dal which is allowed to ferment for 6-8 hours, to get the desired sourness and make it spongy.
I would like to share with you a recipe using Besan or Bengal gram flour to make the traditional khaman dhokla in a few simple and easy steps.


For the Dhokla

Besan  / Bengal Gram Flour - 1 cup
Suji / Semolina - 2 tablespoon
Sour Curd - 1/2 cup
Baking Soda - 1/2 teaspoon
Lemon Juice -1 teaspoon
Fruit Salt / Eno - 1 1/4 teaspoon
Turmeric - 1/4 teaspoon
Ginger and green chilli paste - 1 teaspoon
Water -1/2 cup
Salt to taste
Oil for greasing

For Tempering

Oil - 1 tablespoon 
Mustard seeds - 1/2 teaspoon
Urad Dal - 1/4 th teaspoon
Green Chillies - 2 slit
Curry leaves - 6-8
Asafoetida - a pinch
Sugar - 1 1/2 teaspoon
Water - 1/4 cup

Chopped Green Coriander for garnish.


For the Dhokla

Combine all the dry ingredients except the fruit salt in a bowl and mix well. To this add the curd, lemon juice, ginger chilli paste, water and make a thick batter. if required add more water and let it rest for some time. 
Heat the steamer, grease a thali, add the fruit salt along with a tablespoon of water and mix gently, the batter will rise instantly so you need to be quick and immediately pour the ready mix into the greased thali. Steam for 12-15 minutes. insert a knife or toothpick into dhokla and check if it comes out clean. If it does, then it is ready otherwise cook 2-3 minutes more. Keep aside and let it cool. Cut the khaman dhokla in to desired shape with a knife.

"Khaman Dhokla"
For the Tempering

Heat 1 tablespoon of oil in a small pan add mustard seeds and asafoteida once it begins to crackle add the urad dal, curry leaves and green chillies, saute them for a few seconds. Add 1/4 cup of water and sugar and bring it to a boil, let it cook for a minute on high flame. Tempering is ready, pour it over the dhoklas and ensure it is evenly distributed so each dhokla is coated with the tempering.

Garnish with green coriander and serve warm along with tea or coffee


  • If you do not have a thali of a dhokla steamer you could use a baking dish and steam it in a rice cooker.  
  • Do not keep the batter for long after adding the fruit salt as it will not turn out spongy
  • Steam the batter over medium flame to make soft dhoklas.

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