Khaman Dhokla Recipe: A Light and Fluffy Gujarati Snack

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Khaman Dhokla is a popular and spongy snack from the western Indian state of Gujarat. It’s made from gram flour (besan) and steamed to perfection. Here’s how to make soft and flavorful Khaman Dhokla:

Ingredients:

For the Dhokla Batter:

  • 1 cup gram flour (besan)
  • 2 tablespoons semolina (sooji)
  • 1/4 cup yogurt (curd)
  • 1/2 cup water
  • 1/2 teaspoon ginger-green chili paste (adjust to taste)
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon lemon juice
  • 1 teaspoon sugar
  • Salt to taste
  • 1/2 teaspoon fruit salt (eno)
  • 2 tablespoons vegetable oil

For the Tempering:

  • 2 tablespoons vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 2-3 green chilies, slit
  • 8-10 curry leaves
  • 1/4 cup water
  • 2 tablespoons sugar
  • 2 tablespoons lemon juice
  • Fresh coriander leaves for garnish

Instructions:

1. Preparing the Dhokla Batter:

  1. In a mixing bowl, combine gram flour, semolina, yogurt, and water. Mix well to form a smooth batter without lumps.
  2. Add ginger-green chili paste, turmeric powder, lemon juice, sugar, and salt. Mix everything thoroughly.
  3. Allow the batter to rest for 15-20 minutes. This resting time helps in the fermentation process.

2. Preparing the Steamer:

  1. Grease a shallow, microwave-safe, or steaming dish with oil. Ensure that it fits inside your steamer.
  2. Boil water in your steamer.

3. Adding Fruit Salt:

  1. Just before steaming, add fruit salt (eno) to the batter.
  2. Mix gently in one direction until it becomes frothy. You’ll notice the batter expanding.

4. Steaming the Dhokla:

  1. Pour the frothy batter into the greased dish. Shake it gently to level the batter.
  2. Place the dish in the steamer.
  3. Cover and steam the dhokla on medium-high heat for about 15-20 minutes or until a toothpick inserted into the center comes out clean.

5. Preparing the Tempering:

  1. In a small pan, heat 2 tablespoons of oil over medium heat.
  2. Add mustard seeds and cumin seeds. Let them splutter.
  3. Add green chilies and curry leaves. Sauté for a minute until the chilies become slightly crisp.
  4. Add 1/4 cup of water and sugar. Stir until the sugar dissolves.
  5. Add lemon juice and simmer for another minute.

6. Pouring the Tempering:

  1. Once the dhokla is steamed and cooled slightly, evenly pour the prepared tempering mixture over it.
  2. Let the dhokla absorb the tempering for a few minutes.

7. Garnishing and Cutting:

  1. Garnish the Khaman Dhokla with fresh coriander leaves.
  2. Cut it into squares or diamonds.

8. Serving:

  1. Serve the Khaman Dhokla warm or at room temperature with green chutney or tamarind chutney.

Tips:

  • Be quick when adding fruit salt to the batter, as it starts to react immediately.
  • You can customize the tempering by adding grated coconut or sesame seeds for extra flavor.
  • To check if the dhokla is done, insert a toothpick or knife into the center; it should come out clean.

Enjoy your homemade Khaman Dhokla, a delightful Gujarati snack that’s light, spongy, and full of flavour!

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