📝 About This Recipe
Hailing from the vibrant state of Gujarat, India, Khaman Dhokla is a masterpiece of fermented snack-making, celebrated for its spongy texture and perfect balance of sweet, savory, and spicy notes. This recipe utilizes the traditional method of soaking and grinding Chana Dal, followed by a slow fermentation process that develops a complex tang and an incredibly airy crumb. Topped with a mustard-seed tempering and fresh cilantro, it is a wholesome, protein-rich delight that embodies the soul of Indian street food.
🥗 Ingredients
The Fermented Batter
- 1.5 cups Chana Dal (Split Bengal Gram) (washed and soaked for 4-6 hours)
- 2 tablespoons Rice (Short grain or Sona Masuri) (soaked with the dal for texture)
- 1/2 cup Sour Yogurt (Dahi) (whisked, helps jumpstart fermentation)
- 1/4 teaspoon Turmeric Powder (for a vibrant golden hue)
- 1 tablespoon Ginger-Green Chili Paste (freshly pounded)
- 1 teaspoon Salt (adjust to taste)
- 1 tablespoon Peanut Oil (added to batter for moisture)
- 1 teaspoon Fruit Salt (Eno) or Baking Soda (unflavored; added just before steaming)
The Tempering (Tadka)
- 2 tablespoons Peanut Oil
- 1 teaspoon Mustard Seeds (black or brown)
- 1 teaspoon Sesame Seeds (white)
- 1/4 teaspoon Asafoetida (Hing) (adds a savory depth)
- 10-12 pieces Curry Leaves (fresh)
- 3-4 pieces Green Chilies (slit lengthwise)
- 1/3 cup Water (to create the soaking liquid)
- 2 teaspoons Sugar (to balance the salt and spice)
- 1 tablespoon Lemon Juice (freshly squeezed)
Garnish
- 2 tablespoons Fresh Cilantro (finely chopped)
- 2 tablespoons Fresh Coconut (grated)
👨🍳 Instructions
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1
Rinse the chana dal and rice thoroughly under cold water until the water runs clear. Soak them together in plenty of water for at least 5-6 hours.
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2
Drain the soaking water. Transfer the dal and rice to a blender. Add the sour yogurt and a very small amount of water (about 2-3 tablespoons). Blend into a smooth, thick paste. The consistency should be like thick pancake batter.
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3
Transfer the batter to a large ceramic or glass bowl. Cover and place in a warm, dark spot to ferment for 8-10 hours (or overnight). The batter should look slightly bubbly and have a faint fermented aroma.
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4
Once fermented, add the ginger-chili paste, turmeric powder, salt, and 1 tablespoon of oil to the batter. Mix gently in one direction to incorporate air.
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5
Prepare your steamer by adding 2 inches of water to the base and bringing it to a boil. Grease a 7-8 inch round cake tin or dhokla plate with a little oil.
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6
Just before steaming, add the fruit salt (Eno) to the batter. Sprinkle a teaspoon of water over it to activate. Whisk quickly for 30 seconds; the batter will double in volume and become frothy.
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7
Immediately pour the frothy 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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8
Check for doneness by inserting a toothpick; it should come out clean. Remove the tin from the steamer and let it cool for 5 minutes before unmolding.
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9
For the tempering, heat 2 tablespoons of oil in a small pan. Add mustard seeds and let them crackle. Add sesame seeds, hing, curry leaves, and slit green chilies.
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10
Carefully pour 1/3 cup of water into the tempering pan, followed by sugar and lemon juice. Bring to a simmer until the sugar dissolves, then turn off the heat.
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11
Cut the cooled dhokla into squares or diamonds while still in the tin. Pour the warm tempering liquid evenly over the dhokla, ensuring it seeps into the cuts.
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12
Garnish generously with chopped cilantro and grated fresh coconut. Allow it to sit for 10 minutes to absorb the flavors before serving.
💡 Chef's Tips
For the best fermentation, place the batter in an oven with the light turned on if you live in a cold climate. Always whisk the batter in one direction; this traps air bubbles which are essential for that signature spongy texture. Do not over-mix the batter after adding the fruit salt, or the bubbles will collapse and the dhokla will be dense. Ensure the water in the steamer is already boiling before you place the batter inside to ensure an immediate rise. Using 'sour' yogurt is key; if your yogurt is fresh, leave it out at room temperature for a few hours before using.
🍽️ Serving Suggestions
Serve warm with spicy Green Mint-Coriander Chutney and Sweet Tamarind Chutney. Pair with a hot cup of Masala Chai for the ultimate afternoon tea experience. Serve alongside 'Kadhi', a tempered yogurt gravy, for a traditional Gujarati meal. Enjoy as a light breakfast with a side of fried salted green chilies. Top with a sprinkle of red chili powder or black pepper for an extra kick of heat.