Khaman Dhokla Recipe

        Easy Khaman Dhokla Recipe 

Khaman Dhokla is a popular savory. A snack that originated in the Indian state of Gujarat. It is a soft, fluffy, and mildly tangy steamed cake made primarily from gram flour (besan). Often enjoyed as breakfast, a snack, or even a light meal, Khaman Dhokla is known for its unique texture and vibrant yellow color.

Features of Khaman Dhokla:

1. Steamed Preparation: The batter is steamed rather than fried, making it a healthy snack option.

2. Light and Spongy: The addition of leavening agents like ENO or baking soda ensures its signature airy texture.

3. Flavorful Tempering: A tempering of mustard seeds, green chilies, curry leaves, and sesame seeds enhances its flavor and aroma.

4. Versatility: It can be eaten plain, with chutneys, or even as part of a chaat with yogurt and spices.

Ingredients & Nutritional Value:

Key Ingredients: Gram flour, lemon juice, and ENO are essential. It often incorporates sugar for a mild sweetness.

Health Benefits:

High in protein from gram flour.

Low in fat due to steaming.

Good for digestion, thanks to the use of ginger and lemon.

                        Variations:

Rava Dhokla: Made using semolina instead of gram flour.

Instant Dhokla: Uses a pre-mixed batter for quick preparation.

Layered Dhokla: Combines white dhokla (fermented rice and lentil) with Khaman for a unique presentation.

Khaman Dhokla’s light, tangy, and mildly sweet flavors make it a beloved dish across India and beyond!

Difference between Dhokla and Khaman

   In Delhi, the most common version of khaman is made with besan (gram flour).

While khaman is sometimes mistakenly called "dhokla," the two are actually different.

Dhokla is made from a fermented rice and lentil batter (similar to idli), whereas khaman is made with besan and uses leavening agents to make it fluffy and spongy.

Khaman doesn’t require a natural fermentation process like dhokla.

         

I grew up eating khaman because that's what we would get in Delhi, and I absolutely loved it. When I moved to the US, it wasn’t easy to find, and the ones available were always stale and dry, which I didn’t like at all.

So, I decided to teach myself how to make it. Over the years, I have tried many recipes for khaman dhokla batter, and the one I’m sharing today is the best one in my opinion. It makes soft and fluffy khaman with the perfect texture. If you've been searching for the perfect khaman dhokla recipe, you're in the right place.

Besan is such a versatile ingredient, and the cuisines of Rajasthan and Gujarat have used it in so many delicious ways. Today, let’s talk about one of these amazing dishes – the all-time popular Khaman Dhokla. And, I’m even going to share two interesting variations!

Ingredients:     

2 cup Gram flour

Salt to taste 

1 tsp Sugar, चीनी

1 tsp Lemon juice , नींबू का रस

⅓ cup Curd , दही

2 tsp Ginger paste , अदरक का पेस्ट

1 tbsp Turmeric water , हल्दी के पानी

¼ tsp Turmeric powder, हल्दी पाउडर

1 tbsp Oil , तेल

2 tsp Fruit salt , फ्रूट साल्ट

                 For tempering

2 tbsp Oil , तेल

1 tsp Mustard seeds , राइ

1 sprig Curry leaves , करी पत्ता

1 tsp Asafetida, हींग

2-3 Green chillies, हरी मिर्च

½ cup Coconut water, नारयल के पानी

Salt to taste , नमक स्वादअनुसार

1 tsp Sugar, चीनी

1 tbsp Coriander leaves, धनिया पता

            For Tam Tam Dhokla

1 tsp Sesame oil , तिल का तेल

1 tsp Mustard seeds, राइ

1 sprig Curry leaves , करी पत्ता

1 tsp Sesame seeds, तिल

2 tsp Red chilli powder, लाल मिर्च पाउडर

1 tbsp Lemon juice, नींबू का रस

Few Coriander leaves , धनिया पता

                   For khamani

1 cup Sides of Dhokla, crumb, ढोकला चुरा

1 tsp Sesame seeds , तिल

1 tbsp Tadka , तड़का

1 tsp Lemon juice, नींबू का रस

2 tbsp Coriander leaves , धनिया पता

Nylon Sev , नीलों सेव

Fresh Pomegranate seeds , अनार दाना

                       For Garnish

1 tablespoon Fresh Coriander leaves, chopped 

                         Process

In a mixing bowl, add gram flour, salt, sugar, lemon juice, curd, ginger paste, turmeric water, turmeric powder, and water as needed. Whisk everything together to make a smooth batter.

Make sure there are no lumps.

In another bowl, add oil and fruit salt, and mix well.

Then, add this mixture to the batter and stir everything together.

                    For Steaming

Pour a glass of water into a 3 or 5-liter capacity pressure cooker and heat it on medium flame for 4-5 minutes before placing the greased plates.

Place a small stand or a bowl in the pressure cooker and set the greased plates filled with batter on top of it.

Close the pressure cooker lid and take off the whistle. Cook on medium flame for 15 minutes.

After 15 minutes, open the lid and check if the dhokla is cooked by inserting a toothpick or knife.

If it’s not fully cooked, cook it for an additional 5 minutes.

                   For Tempering

Heat oil in a pan, add mustard seeds, curry leaves, asafetida, and green chili, and let it splutter.

Then add coconut water, salt, sugar, and coriander leaves, and mix well.

Pour this tempering over the steamed dhokla.

For Tam Tam Dhokla:

Heat sesame oil in a pan, add mustard seeds, curry leaves, and sesame seeds, and let them splutter.

Add red chili powder, lemon juice, coriander leaves, and dhokla, and toss it well.

For Sev Khamani

In a bowl, add crumbled dhokla, sesame seeds, tempering, lemon juice, and coriander leaves. Mix everything well.

Garnish with nylon sev, pomegranate seeds, and coriander leaves.