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khaman dhokla
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Khaman Dhokla Recipe | How to Make Khaman Dhokla
This is a step-by-step recipe of how to make khaman dhokla at home using either Eno or baking soda. I promise you that it is tasty and healthy as well.
Course Breakfast | Snack
Cuisine Gujarati, Indian
Keyword How to Make Khaman Dhokla, khaman dhokla, khaman dhokla recipe
recipe Khaman Dhokla Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 314 kcal
Author Rachna Parmar
Ingredients
1.5 cups besan gram flour
2 tbsp. sooji semolina
1 tbsp. green chilli – ginger paste Used 1 inch piece ginger and 2 green chillies
1 tbsp. Lemon juice
1/4 tsp. turmeric powder
2 tsp. Eno fruit salt or 1/2 tsp. baking soda
2 tsp. Sugar
1 tbsp. oil
Salt to taste
1 cup warm water
For the seasoning:
1 sprig curry leaves
1 tsp. mustard seeds
2 pinches asafoetida
3-4 split green chillies
1 tbsp. oil
1 tbsp. sugar
2 tsp. sesame seeds
Some water
Garnish
Chopped coriander leaves
Grated fresh coconut
Instructions
Sieve gram flour into a bowl or large pan. Add sooji to it along with ginger chilli paste, turmeric powder, lemon juice, salt and sugar. Now make a paste by adding in warm water slowly. Keep whisking till it is a smooth, slightly runny batter.
Keep aside for about 15 minutes.
Before mixing in the fruit salt, keep a greased shallow plate or container ready. Just use oil to grease it. I used my pressure cooker container. Now take about 2-3 inches water in your cooker/steaming container and bring it to a rolling boil. Reduce the heat and now get ready to add the fruit salt or baking soda.
This must be done quickly. Add the fruit salt or soda along with 1 tsp. water. You will see it froth instantly. Immediately mix it into the batter quickly by only mixing in one direction. You will see your batter become lighter, fluffier and almost double in size.
This is the only time that the batter will fluff up. Don’t leave it around waiting. Immediately pour the batter into the greased pan. Tap the container gently to level the batter and then put it in the steamer for steaming.
Let it steam for about 18-20 minutes. Check by inserting a toothipick in the centre to make sure it is cooked. If the knife comes out clean, your dhokla is cooked.
Take it out. Let it cool down a bit and scrape the sides with a knife which will help loosen the dhokla. Now release it on another plate.
Meanwhile, prepare the seasoning. Heat oil in a tadka (seasoning) pan. Put in the mustard seeds and sesame seeds. Allow them to sputter. Now add the asafoetida, curry leaves and green chillies and cook for 30 seconds. Switch off the gas and then add 3 tbsp.of water along with 2 tbsp. sugar to the seasoning prepared. Dissolve the sugar. Now pour this gently all over your dhokla. Your dhokla will absorb this water and become super succulent. Cut it into pieces of your choice and serve after garnishing with coriander leaves and grated coconut.
Your spongy, moist dhokla is now ready to eat. Serve it hot with chutney. It is filling and delicious. Try it and let me know.
Recipe Notes
You can increase the quantity of fruit salt if you want your dhokla even more spongy. But it does leave an aftertaste.
You could use baking soda instead of Eno salt. Either way, mix quickly and put the fluffy batter for steaming.
You put water in the seasoning so that the dhokla absorbs it and becomes moist. Else, your dhokla will feel very dry when consuming.
As mentioned above, remember to add the fruit salt and immediately put the dhokla for steaming else it will lose its aeration and become flat.
Some people use soda bicarb instead of Eno for the fluffiness. I have not used it till now.