Khaman Dhokla recipe
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Khaman dhokla
Khaman dhokla is a steamed snack recipe made with gram flour and spices. khaman dhokla is a popular restaurant dish.
Instant besan dhokla
besan dhokla is a soft & spongy dish without being dry or crumbly. It is slightly sweet and savory
Can I skip the sieving
I would recommend sieving as it helps for lump-free batter
Can I skip eno
Fruit salt (ENO) or baking soda is a must-add leavening agent, makes the batter fluffy, and helps to raise the batter to a beautiful cake while steaming. Eno doesn't have an after taste so I prefer using it. You can also use baking soda but reduce the quantity.
Lemon juice or citric acid
Citric acid works best but it is not a common ingredient in many households so I prefer using lemon juice. If you are using citric acid add ¼ teaspoon to 1 tablespoon of lemon juice
Ingredients
dhokla batter
1 + ½ cup besan flour
required salt
1 tablespoon rava
¼ teaspoon turmeric powder
1 tablespoon sugar
¼ teaspoon asafoetida
1 teaspoon grated ginger
½ tablespoon + 1 tablespoon lemon juice
1 tablespoon flavorless oil
warm water 1 cup
½ tablespoon eno
temper
2 tablespoon peanut oil
1 teaspoon mustard seeds
green chilli
1 teaspoon sesame seeds
curry leaves few
1 teaspoon cumin seeds
6 tablespoon water
1 tablespoon sugar
pinch of salt
how to make khaman dhokla with step-by-step pictures
dhokla batter
- first sieve besan flour
- add rava, sugar, salt, ginger, turmeric powder, and asafoetida ; mix well
- furthermore add lemon juice, oil, and water; whisk well
- rest for 10 minutes
Prepare for steaming
- add enough water and heat idli pans
- Place parchment paper on two pans. Add little oil and grease
steam cook
- finally, add eno; mix well. Batter turns frothy
- Transfer and steam cook for 15 minutes
Temper
- add oil and heat
- when the oil turns hot add mustard seeds, cumin seeds, sesame seeds, green chilli, and curry leaves; splutter
- furthermore add water, sugar, and salt; mix well and bring to boil
- turn the stove when the sugar melts
Cut and add the tempering
- after the dhokla turns cool run a sharp knife around the dhokla
- invert and unmold
- remove the parchment paper
- cut the dhokla into your desired pieces
- add tempering
- Finally, sprinkle coriander leaves and serve
- Do the tempering for one more batch
Ingredients
dhokla batter
- 1 + ½ cup besan flour
- required salt
- 1 tablespoon rava
- ¼ teaspoon turmeric powder
- 1 tablespoon sugar
- ¼ teaspoon asafoetida
- 1 teaspoon grated ginger
- ½ tablespoon + 1 tablespoon lemon juice
- 1 tablespoon flavorless oil
- warm water 1 cup
- ½ tablespoon eno
temper
- 2 tablespoon peanut oil
- 1 teaspoon mustard seeds
- green chilli
- 1 teaspoon sesame seeds
- curry leaves few
- 1 teaspoon cumin seeds
- 6 tablespoon water
- 1 tablespoon sugar
- pinch of salt
Instructions
dhokla batter
- first sieve besan flour
- add rava, sugar, salt, ginger, turmeric powder, and asafoetida ; mix well
- furthermore add lemon juice, oil, and water; whisk well
- rest for 10 minutes
Prepare for steaming
- add enough water and heat idli pans
- Place parchment paper on two pans. Add little oil and grease
steam cook
- finally, add eno; mix well. Batter turns frothy
- Transfer and steam cook for 15 minutes
Temper
- add oil and heat
- when the oil turns hot add mustard seeds, cumin seeds, sesame seeds, green chilli, and curry leaves; splutter
- furthermore add water, sugar, and salt; mix well and bring to boil
- turn the stove when the sugar melts
Cut and add the tempering
- after the dhokla turns cool run a sharp knife around the dhokla
invert and unmold
- remove the parchment paper
- cut the dhokla into your desired pieces
add tempering
- Finally, sprinkle coriander leaves and serve
- Do the tempering for one more batch
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