📝 About This Recipe
Hailing from the vibrant state of Gujarat, Khaman Dhokla is a savory, sun-colored steamed cake made from gram flour that embodies the perfect balance of sweet, spicy, and tangy flavors. This iconic snack is celebrated for its incredibly airy, melt-in-your-mouth texture and its aromatic tempering of mustard seeds and fresh curry leaves. Whether served as a nutritious breakfast or a light afternoon tea accompaniment, it is a masterpiece of Indian vegetarian coastal cuisine.
🥗 Ingredients
The Batter Base
- 1.5 cups Besan (Gram Flour) (fine quality, sifted to remove lumps)
- 1 tablespoon Semolina (Suji/Rava) (adds a subtle structural bite)
- 1/4 teaspoon Turmeric Powder (for that iconic yellow hue; do not over-add)
- 1 tablespoon Ginger-Green Chili Paste (freshly pounded for best flavor)
- 1/2 teaspoon Citric Acid (can substitute with 1.5 tbsp lemon juice)
- 1 tablespoon Sugar (to balance the acidity)
- 1 teaspoon Salt (or to taste)
- 1 cup Water (added gradually to reach pouring consistency)
- 1 tablespoon Vegetable Oil (ensures a moist internal crumb)
The Leavening Agent
- 1 teaspoon Eno Fruit Salt (regular/blue pack, added just before steaming)
The Tempering (Tadka)
- 2 tablespoons Vegetable Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Sesame Seeds (white variety)
- 1/4 teaspoon Hing (Asafoetida)
- 10-12 pieces Curry Leaves (fresh)
- 3-4 pieces Green Chilies (slit lengthwise)
- 1/2 cup Water (for the soaking syrup)
- 1 teaspoon Sugar (for the syrup)
For Garnish
- 2 tablespoons Fresh Cilantro (finely chopped)
- 2 tablespoons Fresh Coconut (grated)
👨🍳 Instructions
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1
Begin by sifting the besan (gram flour) into a large mixing bowl to ensure there are no lumps, which is crucial for a smooth, airy texture.
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2
Add the semolina, sugar, salt, turmeric, and citric acid to the flour. Stir in the ginger-chili paste and 1 tablespoon of oil.
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3
Slowly whisk in the water, a little at a time, until you achieve a smooth, lump-free batter with a consistency similar to pancake batter. Whisk vigorously for 2-3 minutes to incorporate air.
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4
Cover the batter and let it rest for 10 minutes. This allows the semolina to hydrate and the flavors to meld.
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5
While the batter rests, prepare your steamer. Add 2-3 inches of water to a large pot or steamer and bring it to a rolling boil. Grease a 6-7 inch round cake tin or dhokla plate with oil.
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6
Once the steamer is ready and the water is boiling, add the Eno fruit salt to the batter. Quickly pour a teaspoon of water over the Eno to activate it; it will begin to bubble and foam.
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7
Gently but quickly whisk the batter in one direction. You will see the batter double in volume and become pale and frothy. Do not over-mix, or you will lose the trapped air.
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8
Immediately pour the aerated batter into the greased tin. Place the tin in the steamer, cover with a tight lid, and steam on high heat for 15-20 minutes.
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9
Check for doneness by inserting a toothpick into the center; it should come out clean. Turn off the heat and let the dhokla sit in the steamer for 2-3 minutes before removing.
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10
While the dhokla cools slightly, prepare the tempering. Heat oil in a small pan, add mustard seeds, and let them crackle. Add the sesame seeds, hing, curry leaves, and slit green chilies.
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11
Add 1/2 cup of water and 1 teaspoon of sugar to the tempering pan. Bring to a boil and let the sugar dissolve. This creates a hydrating syrup that makes the dhokla juicy.
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12
Run a knife around the edges of the cooled dhokla and invert it onto a plate. Cut into neat squares or diamonds.
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13
Slowly pour the warm tempering liquid over the cut dhokla pieces, ensuring the liquid seeps into the cracks and edges.
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14
Garnish generously with freshly chopped cilantro and grated coconut. Let it rest for 5 minutes to absorb the flavors before serving.
💡 Chef's Tips
Always use fresh Eno fruit salt; if it's old, the dhokla will not rise and will become dense. Do not over-add turmeric, as it can react with the leavening agent and create unappetizing red spots. Ensure the steamer water is already boiling before adding the Eno to the batter; timing is everything for a high rise. Whisking the batter in only one direction helps maintain the air bubbles created by the chemical reaction. If you don't have a steamer, a large pot with a rack and a tight-fitting lid works perfectly.
🍽️ Serving Suggestions
Serve warm with spicy Green Mint-Coriander Chutney and sweet Tamarind Chutney. Pair with a hot cup of Masala Chai for the quintessential Indian afternoon tea experience. Serve alongside 'Fried Chillies' (lightly salted and sautéed) for an extra spicy kick. In Gujarat, it is often served with 'Kadhi' (a yogurt-based gravy) for a more filling meal. Store leftovers in an airtight container; they taste great cold or can be lightly re-steamed for 2 minutes.