📝 About This Recipe
Originating from the vibrant state of Gujarat, Khaman Dhokla is a beloved South Asian snack celebrated for its sponge-like texture and perfect balance of sweet, savory, and spicy flavors. This golden-hued delight is made from fermented gram flour (besan) and tempered with aromatic curry leaves and mustard seeds. It is a light, protein-packed masterpiece that melts in your mouth, making it the quintessential choice for a healthy breakfast or a sophisticated high-tea treat.
🥗 Ingredients
The Batter
- 1.5 cups Gram Flour (Besan) (sifted for a lump-free texture)
- 1 tablespoon Semolina (Suji/Rava) (adds a subtle structure)
- 1 tablespoon Ginger-Green Chili Paste (freshly ground)
- 1/4 teaspoon Turmeric Powder (for a vibrant yellow color)
- 1/2 teaspoon Citric Acid (or 1.5 tbsp lemon juice)
- 1 tablespoon Sugar (granulated)
- 1 teaspoon Salt (or to taste)
- 1 cup Water (added gradually)
- 1 teaspoon Fruit Salt (Eno) (regular flavor, no additives)
- 1 tablespoon Oil (vegetable or sunflower oil)
The Tempering (Tadka)
- 2 tablespoons Oil (for tempering)
- 1 teaspoon Mustard Seeds (Rai)
- 1 teaspoon Sesame Seeds (white seeds)
- 10-12 pieces Curry Leaves (fresh)
- 3-4 pieces Green Chilies (slit lengthwise)
- 1/4 teaspoon Asafoetida (Hing) (optional but recommended)
- 1/3 cup Water (to create the syrup)
- 2 teaspoons Sugar (for the tempering liquid)
Garnish
- 2 tablespoons Fresh Cilantro (finely chopped)
- 2 tablespoons Fresh Coconut (grated)
👨🍳 Instructions
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1
Prepare your steamer by adding 2-3 cups of water and bringing it to a boil. Grease a 7-inch round cake tin or dhokla plate with a teaspoon of oil to prevent sticking.
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2
In a large mixing bowl, sift the gram flour (besan) to ensure there are no lumps, which is crucial for a smooth batter.
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3
Add the semolina, sugar, salt, turmeric powder, citric acid, and ginger-green chili paste to the flour. Mix well.
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4
Slowly pour in the water while whisking continuously to form a smooth, pourable batter. The consistency should be similar to pancake batter.
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5
Stir in one tablespoon of oil; this helps in making the dhokla moist and prevents it from becoming dry in the throat.
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6
Just before steaming, add the fruit salt (Eno). Pour a teaspoon of water over the Eno to activate it—it will start bubbling immediately.
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7
Gently whisk the batter for 30 seconds. You will notice the batter becoming pale, frothy, and doubling in volume. Do not over-mix, or the air bubbles will escape.
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8
Immediately pour the frothy batter into the greased tin. Place the tin in the steamer and cover with a tight-fitting lid.
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9
Steam on high heat for 15-20 minutes. To check for doneness, insert a toothpick; it should come out clean.
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10
Remove the tin from the steamer and let it cool for 5 minutes. This resting period allows the structure to set so it doesn't crumble when sliced.
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11
While the dhokla cools, prepare the tempering. Heat 2 tablespoons of oil in a small pan. Add mustard seeds and let them crackle.
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12
Add sesame seeds, curry leaves, slit green chilies, and hing. Sauté for 30 seconds until fragrant.
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13
Carefully add 1/3 cup of water and 2 teaspoons of sugar to the tempering pan. Bring to a boil, then turn off the heat.
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14
Run a knife around the edges of the dhokla and invert it onto a plate. Cut into neat squares or diamonds.
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15
Slowly drizzle the warm tempering liquid over the dhokla pieces, allowing the sponge to soak up the moisture. Garnish with chopped cilantro and grated coconut.
💡 Chef's Tips
Always sift the besan to ensure the lightest possible texture without dense flour pockets. Be careful with the turmeric; adding too much can react with the fruit salt and create unsightly red spots. Ensure the steamer water is already boiling before adding the batter; the sudden heat is what triggers the rise. If the dhokla feels dry, increase the amount of water in the tempering liquid to allow more absorption. Use a neutral oil like sunflower or canola to avoid overpowering the delicate flavors of the gram flour.
🍽️ Serving Suggestions
Serve warm with a side of spicy Green Cilantro Chutney and sweet Tamarind Chutney. Pair with a hot cup of Masala Chai for the perfect afternoon tea experience. Serve alongside 'Kadhi', a yogurt-based gravy, for a traditional Gujarati meal. Enjoy as a light breakfast with a side of fried salted green chilies. Pack into tiffins for a healthy, protein-rich office or school lunch.