Khaman Dhokla, Soft Gujarati Khaman Dhokla
by Tarla Dalal
khaman dhokla | Gujarati khaman dhokla | steamed, soft khaman dhokla | with amazing 20 images.
The Khaman Dhokla is an all-time favourite Gujarati street food that is served with peppy green chutney at tea time. It has an exquisite texture and appetizing flavour.
Khaman dhokla, a famous snack sold in every street of Gujarat, it is no longer restricted to that region -- it is readily available in every part of the country. Khaman Dhokla is a soft and fluffy steamed snack from the Gujarati repertoire. This all-time favourite khaman dhokla is enjoyed as a starter, as a tea-time snack, or even for breakfast. Basically, something you can have any time you are hungry.
Making khaman dhokla is not at all a task, the recipe is very simple and luscious. To make khaman dhokla, combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with approx. ¾ cup of water in a deep bowl and mix well using a whisk to get a smooth batter. Just before steaming, add the fruit salt and mix lightly.Pour the mixture immediately to a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside. Heat the oil in a small non-stick pan and add the mustard seeds.When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds. Add ½ cup of water and mix well. Pour the tempering over the prepared dhoklas and spread it evenly. Wait for 5 minutes so that the water is absorbed completely.Cut into pieces, garnish with coriander and coconut. Serve the Gujarati khaman dhokla immediately with green chutney.
People love these yummy steamed, soft khaman dhoklas as a breakfast, snack or as a farsan (savoury accompaniment.
We made khaman dhokla in a jiffy using besan, but it can also be made by soaking and grinding chana dal. These versatile dhoklas can be steamed in a traditional dhokla steamer or in a microwave oven like Green Peas Dhokla, Quick Microwave Khaman Dhokla, Makai Na Dhokla and Microwave Mug Dhokla.
These Khaman Dhoklas can be used to make variants like Amiri Khaman, Rasawala Dhokla and Pav Bhaji Dhokla.
Enjoy khaman dhokla | Gujarati khaman dhokla | steamed, soft khaman dhokla | with detailed step by step photos and video below.
Khaman Dhokla, Soft Gujarati Khaman Dhokla recipe - How to make Khaman Dhokla, Soft Gujarati Khaman Dhokla
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Khaman Dhokla
1 1/2 cups besan (bengal gram flour)
1 1/2 tbsp semolina (rava / sooji)
4 tsp sugar
1 tsp ginger-green chilli paste
1 tsp lemon juice
salt to taste
1 tsp fruit salt
3 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
a pinch of asafoetida (hing)
2 to 3 curry leaves (kadi patta)
1 tsp chopped green chillies
For The Garnish
2 tbsp finely chopped coriander (dhania)
1 tbsp freshly grated coconut , optional
For Serving With Khaman Dhokla
green chutney
For khaman dhokla
- For khaman dhokla
- To make {span class="bold1"}khaman dhokla{/span}, combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with approx. ¾ cup of water in a deep bowl and mix well using a whisk to get a smooth batter.
- Just before steaming, add the fruit salt and mix lightly.
- Pour the mixture immediately to a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise.
- Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside.
- Heat the oil in a small non-stick pan and add the mustard seeds.
- When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds.
- Add ½ cup of water and mix well.
- Pour the tempering over the prepared dhoklas and spread it evenly. Wait for 5 minutes so that the water is absorbed completely.
- Cut into pieces, garnish with coriander and coconut serve the {span class="bold1"}khaman dhokla{/span} immediately with green chutney.
For the khaman dhokla batter
-
To make khaman dhokla batter, take 1 1/2 cups of besan or gram flour in a large mixing bowl. Besan or chickpea flour gives you a good dose of several nutrients, read 10 Super Health Benefits of Besan to know more.
- Now add the semolina. Many people add a pinch of turmeric powder to this which will give the dhokla a beautiful yellow color. Since we are using fruit salt in the recipe, use very little turmeric powder as more haldi will react with the fruit salt and result in red spots in the dhokla. If you want you can avoid turmeric powder altogether like us.
- Now add the sugar to the bowl.
- Now add the ginger-green chilli paste.
- Now add the lemon juice and salt. As this is a sweet and slightly sour dhokla, we add lemon juice. Alternately you can add citric acid (nimbu ka phool).
- Now add approx. ¾ cup of water to the bowl.
- Mix well using a whisk to get a smooth batter. The batter will have to mix very well as the sugar needs to dissolve properly. To get soft and fluffy khaman dhokla, beat the batter well before adding the fruit salt. The more you beat the batter, more air is incorporated resulting in soft-spongy khaman.
Directions for steaming khaman dhokla in a steamer
- Heat the water in the steamer. It should be bubbling. Ensure that the steamer is properly heated before placing the thali otherwise dhokla will take more time to cook resulting into hard Khaman.
- Grease 175 mm. (7") diameter thali with a little oil.
- Just before steaming, add the fruit salt. This will react with the lemon juice to give a fluffy batter. This recipe makes 1 thali (approximately 15 dhokla pieces). If you want, you can make in large quantity. Ensure that you prepare batter without adding fruit salt and divide and add it just before steaming.
-
Pour 1 tsp water over the fruit salt to activate it. Do not let the Khaman Dhokla batter sit for too long after adding the fruit salt.
-
Gently mix the fruit salt in the batter till just mixed. The Khaman Dhokla batter will look like this - airy and fluffy.
- Pour the mixture immediately to the greased thali.
-
Spread the Khaman Dhokla batter evenly by rotating the thali clockwise.
-
Place in the steamer and steam in a steamer for 10 to 12 minutes or till the Khaman dhoklas are cooked. You can also cook khaman dhokla in a microwave. Check out this recipe for Quick Microwave khaman dhokla.
-
Insert a knife or a toothpick to check if the dhoklas are cooked properly.
For the tempering of Khaman dhokla
- Heat the oil in a small non-stick pan and add the mustard seeds.
- When the seeds crackle, add the sesame seeds to the pan.
- Then add the asafoetida and curry leaves.
- Now add the green chillies. Sauté on a medium flame for 30 seconds.
- Remove from the flame, add ½ cup of water and mix well.
- Pour the tempering over the prepared dhoklas and spread it evenly. Make sure the dhoklas are warm when you pour the tempering or else they will not soak the water in.
-
Let the Khaman Dhoklas sit for 10-15 minutes till soft and spongy before serving.
-
Cut Khaman Dhokla into even pieces.
-
Garnish with coriander.
- Serve the Khaman dhokla with green chutney and imli chutney.
- Other non-fried Gujarati snacks that you might love to try Amiri Khaman, Green peas panki, Rice khichu.
| Energy | 81 cal |
| Protein | 3.6 g |
| Carbohydrates | 12.1 g |
| Fiber | 2.6 g |
| Fat | 2 g |
| Cholesterol | 0 mg |
| Vitamin A | 30.5 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 0.6 mg |
| Folic Acid | 25.3 mcg |
| Calcium | 11.2 mg |
| Iron | 0.9 mg |
| Magnesium | 22.8 mg |
| Phosphorus | 56.4 mg |
| Sodium | 12.3 mg |
| Potassium | 121.5 mg |
| Zinc | 0.3 mg |
Being gujju I loved our gujarati food... N yr always my most favourite... Prepared this khanan.. n came out so good.. yummy tasty n spongy.. Thank you.
Hi.. can I use the same amount of baking soda instead of eno fruit salt?
Hi Tarla Dalal, Love your recipes. They are so perfect, anyone can replicate the dishes. However, I made instant Khaman dhokla in a microwave oven following your recipe. Came out very tasty, but not that spongy. Could you please give me some more tips to make the dhokla fluffy? Thanks and regards S Sen
Madam your fan here,your recipes are simple and tasty.
I prepared khaman Dhokla and it was too yuummm. I made spongy but not popped up as per my expectation.
Hi, Could you please tell me how many dhoklas would count per serving?
I just love ur recipes n always try one or the other recipe ??
Can I use eno instead of fruit salt?
good I''m excited
Are these measurements in Indian terms or US measurements? Cup sizes in India and US are different. Kindly let me know about what measurement system is followed on the website.