📝 About This Recipe
Originating from the vibrant state of Gujarat, India, Khaman Dhokla is a masterclass in balancing textures and flavors. These steamed savory cakes are crafted from protein-rich chickpea flour, resulting in a light, airy sponge that beautifully absorbs a sweet and tangy mustard-seed tempering. It is the perfect harmony of spicy, salty, and sweet—a snack that feels both indulgent and incredibly healthy.
🥗 Ingredients
The Batter
- 1.5 cups Besan (Chickpea Flour) (sifted for a smooth texture)
- 1 tablespoon Semolina (Rava/Sooji) (adds a subtle structural bite)
- 1 tablespoon Ginger-Green Chili Paste (freshly ground)
- 1/4 teaspoon Turmeric Powder (for a golden hue; do not over-add)
- 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 to reach pouring consistency)
- 1 tablespoon Oil (neutral oil like sunflower or vegetable)
- 1 teaspoon Fruit Salt (Eno) (regular unflavored version)
The Tempering (Tadka)
- 2 tablespoons Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Sesame Seeds (white)
- 10-12 pieces Curry Leaves (fresh)
- 3-4 pieces Green Chilies (slit lengthwise)
- 1 pinch Asafoetida (Hing)
- 1/2 cup Water
- 1 tablespoon Sugar
Garnish
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 tablespoon Fresh Coconut (grated)
👨🍳 Instructions
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1
Prepare your steamer by adding 2-3 inches 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, whisk together the sifted chickpea flour, semolina, sugar, salt, turmeric, and citric acid until well combined.
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3
Gradually add water to the dry ingredients, whisking continuously to ensure a smooth, lump-free batter. The consistency should be thick yet pourable, similar to pancake batter.
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4
Stir in the ginger-green chili paste and 1 tablespoon of oil. Whisk the batter vigorously for 2-3 minutes to incorporate air, which helps in achieving a fluffier texture.
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5
Just before steaming, add the fruit salt (Eno) to the batter. Gently fold it in; you will notice the batter becoming frothy and doubling in volume. Do not over-mix at this stage.
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6
Immediately pour the aerated batter into the greased tin. Place the tin in the steamer, cover with a lid, and steam on high heat for 15-20 minutes.
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7
Test the dhokla by inserting a toothpick into the center; if it comes out clean, it is cooked. Remove the tin from the steamer and let it cool for 5 minutes.
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8
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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9
Add the sesame seeds, curry leaves, slit green chilies, and asafoetida. Sauté for 30 seconds until fragrant.
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10
Carefully pour 1/2 cup of water and 1 tablespoon of sugar into the tempering pan. Bring to a boil, then turn off the heat. This sweet-savory liquid is the secret to a moist dhokla.
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11
Gently run a knife around the edges of the cooled dhokla and invert it onto a plate. Cut into uniform squares or diamonds.
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12
Slowly drizzle the warm tempering liquid over the cut dhokla pieces, ensuring the liquid seeps into the cracks and edges.
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13
Garnish generously with freshly chopped cilantro and grated coconut. Let it sit for 10 minutes to absorb the flavors before serving.
💡 Chef's Tips
Sifting the chickpea flour is non-negotiable; it prevents stubborn lumps and ensures a silky batter. Be careful with turmeric—too much can react with the fruit salt and create unsightly red spots on your dhokla. Always ensure your steamer is preheated and the water is boiling before adding the fruit salt to the batter. If you don't have fruit salt, you can substitute with 1/2 tsp baking soda, but fruit salt yields the most consistent 'sponge' texture. Let the dhokla rest after drizzling the tempering; this prevents it from being dry and crumbly.
🍽️ Serving Suggestions
Serve warm or at room temperature with a side of spicy Green Mint-Coriander Chutney. Pair with a hot cup of Masala Chai for the quintessential Indian afternoon tea experience. Serve alongside 'Kadhi', a tempered yogurt-based sauce, for a traditional Gujarati meal. Add a few pieces to a breakfast spread with fried green chilies and salty jalebis for a sweet-and-savory contrast.