Gujarati Khaman Dhokla
Updated: Oct 14, 2019
Yearning for a delicious and easy to digest snack ?? Then this Gujarati delicacy is the thing to go for!
So easy to prepare
Ingredients off the shelf
Ready in less than 30 minutes
Can be made ahead
Khaman Dhokla is a Gujarati recipe prepared with besan (chickpea flour), fruit salt and curry leaves. This vegetarian snack recipe is an ideal dish for occasions like get-togethers, potlucks and picnics. Khaman Dhokla is quite common in almost all Gujarati households and is usually enjoyed as breakfast and a light snack by pairing it with tea or coffee. Khaman Dhokla is soft and juicy and is sure to be loved by people of all age groups.
Can be made in different shapes and add ins like spinach or peas in the recipe tastes amazing. Mint coriander chutney and tamarind date chutney are normally served with this delicious snack.
The tempering is made using curry leaves, hing (asafoetida), mustard seeds and sesame seeds which adds a piquant aroma and flavour to this dish. While making this Dhokla recipe, just make sure that you put the fruit salt in just the right quantity as it will decide the fluffiness of the Dhokla.
Unlike other fried snacks, Khaman Dhokla is a steamed recipe which is sure to keep your calories in check without compromising on the taste. This vegetarian recipe makes for a perfect healthy snack option, which you can prepare at home using easily available ingredients. You can add your own twist by slicing the dhokla and adding green or red chutneys to the layers, assemble it together and garnish it with some fresh coconut and serve it with pan fried green chillies.
I bet your kids will love this colourful snack, which is a perfect balance of nutrition and taste. Try this Dhokla recipe and impress your family and friends with your culinary skills. What's more, if you are planning a special lunch/dinner and want to treat your guests with a nice Gujarati delight, then you can serve this Gujarati dhokla without putting in much of an effort along with a cup of Karak Chai.
Gujarati Khaman Dhokla
Serves: 5-6 persons
Cooking time: 30 minutes
Preparation time: 20 minutes
For the Batter:
1 cup gram flour (heaped)
¼ cup semolina
½ cup thick yogurt
3-4 teaspoons of lemon juice or juice of half a big size lime
2 teaspoons sugar
1 teaspoon salt
¼ teaspoon turmeric
¼ teaspoon hing or asafoetida (optional)
¾ cup water
2 tablespoons fruit salt
For the Tempering:
1 teaspoon ghee/oil
½ teaspoon mustard seeds
¼ teaspoon hing (asafoetida)
½ teaspoon sesame seeds (unpolished brown preferred)
3 teaspoons of sugar
2-3 Slit green chillies
½ cup of water
Curry leaves few
Coriander leaves and freshly scraped coconut to garnish.
Mix gram flour, semolina, water, sugar, lemon juice, ginger, green chillies, asafoetida (optional), turmeric, mix well and allow it to soak overnight.
Next morning add yogurt, salt, fruits salt and mix well (Drop a tablespoon of water to activate the fruit salt before mixing).
Heat a pan/steamer and allow the water to boil, bring it to a rolling boil.
Pour the batter in an 7.5''or 8 inch round metal container or 3 round plates with handles in the steamer.
Place the stand in the steamer in such a way that the container does not touch the water (keep an inverted plate or an 8''stand).
Steam for 15 -20 minutes till the dhokla is cooked through.
Allow it to cool till you make the tempering.
In pan heat ghee. Add sesame seeds, mustard seeds, curry leaves, hing, slit green chillies. Stir slightly to cook, though the green chillies should be perfectly green. Add sugar and water and allow it to simmer.
Now pour this tempering on the dhokla.
Allow the syrup to soak in.
Top it with coriander leaves and fresh coconut.
I have worked over this recipe many many times for you. Kindly stick to the measurements and I assure you, that you will get the fluffiest dhokla ever.
¼ cup of crushed peas, spinach puree (boiled) could also be added to the batter, though it takes away a bit of the fluff but adds in more nutrition and more taste.
Hing enhances the taste and helps in digestion but in case you don't have it, you could leave it out.
Soaking overnight allows the batter to bloom and make fluffy dhokla but its not mandatory at all.
Once the fruit salt is added give it a good mix for 30 seconds and put the batter for steaming immediately or else the fizz in the fruit salt escapes away.
Adding a teaspoon of water on the fruit salt before mixing activates it and gives a better fluff.