Dhokla is one of my favorite recipe. khaman Dhokla is a soft and spongy Gujarati snack. It has a slightly sweet and tangy taste. Khaman Dhokla is not only tasty but is healthy and nutritious too as it made by steaming instead of frying. Also Besan (Gram Flour) which is it’s the main ingredient, has fewer calories and more proteins as compared to wheat flour.
Dhokla is the signature recipe of Gujarat state,india. Dhoklas tastes BEST at room temperature with green chutney and tea.I consider Dhokla+tea+green chutney as a complete package. I have also used sugar water and Curry leaves Tadka to give an exotic flavor and sweetness. It is VERY easy recipe if your measurements are perfect.
To make a perfect batter for dhoklas, citric acid is generally used but the lemon juice has the same property I prefer to use fresh lemon juice in the recipe. Actually, My first choice is lemon juice always 🙂 and yes, chickpea flour is the main ingredient :). Semolina is used to make the batter light as well as to give sponge to the recipe because besan is a sticky flour and it gets quite heavy when wet which reducing the rising power of the recipe. so always use a little amount of sooji/semolina to maintain the consistency.
These delicious dhoklas contain a very lower amount of gluten. Since the sooji /semolina is used, this recipe cannot be claimed as complete “gluten-free” recipe.
Overall, this recipe very easy to prepare. one can have this recipe for breakfast or even in evening snacks.We gujjus include dhoklas in our festival thali as well to make a complete meal.
Reasons to love khaman dhokla
- can be prepared in 30 mins
- no fermentation is required
- they are light and fluffy
- perfect breakfast recipe
- you can extend the recipe with veggies of your choice for the healthier option
- No oil is used except in tempering/tadka which is totally avoidable
- a steamed recipe is always better than a deep fried or shallow fried recipes and this is a Steamed recipe.
- no fancy ingredients required
How to make khaman dhokla? stepwise photos:
making khaman dhokla batter:
So, first take a large mixing bowl and add water in it. Also, add salt to your taste and sugar as well.
Now, add lemon juice and mix the ingredients really well. Your sugar should be dissolved 90% in the water.
now, add semolins/sooji and mix.
finally, add besan/chickpea flour and mix well. Whisk the batter for 10 mins and make sure to avoid any lumps.
keep the batter aside for 10 to 15 mins if possible but it is optional.
meanwhile, grease a steamer pan with 1/4 to 1/2 tsp oil.
Now, add oil and baking soda in the batter and whisk the batter for 5 mins continuously. the batter should be thick yet flowing. the batter would froth and become bubbly, so you have to be quick. a quick tip is that if the batter become thin, then add 1 to 2 tbsp more sooji or rava or besan.
also bring to a boil 2 to 3 cups of water in a steamer pan or electric cooker or pressure cooker.the amount of water to be added depends on the size of the steamer or pressure cooker.
now, pour the batter in the greased pan. the dhokla batter ready to be steamed.
steaming method for making khaman dhokla recipe:
place the pan in a steamer or electric rice cooker or pressure cooker. the water should already be boiling or hot when you place the pan with the dhokla batter. when using pressure cooker, remove the vent weight/whistle from the lid and cover the cooker tightly with its lid.
steam for 15 to 20 minutes in an electric cooker. if using a pan or pressure cooker,steam for 12 to 15 minutes on a medium to high flame. here the khaman is ready after 17 minutes.
to check the doneness, insert a toothpick and if it comes out clean, the dhokla is done. if the toothpick has the batter on it, then you need to steam for some more time.
when the khaman become warm, with a butter knife gently slid along the edges. keep a plate or tray on top of the pan. invert the pan. if greased well, the khaman will easily get inverted on the plate.
slice the khaman and keep aside.
tempering for khaman dhokla:
in a small pan, heat oil. add mustard seeds and allow them to crackle.when the mustard seeds are crackling, add the cumin seeds (optional), 8 to 10 curry leaves and green chili (optional).
add water. be careful while adding water as the mixture sizzles. add 2 tsp sugar. also add sesame seeds.
stir and allow the tempering mixture to come to a boil.
then pour this tempering mixture evenly on the khaman dhokla.
garnish with 2 tbsp chopped coriander seeds and 2 tbsp grated coconut.
serve khaman dhokla straight away or you can store them in an air tight box and then serve later.
SIMILAR RECIPES
khaman dhokla recipe
Ingredients
for dhokla batter
- 1 cup chickpea flour/besan
- 1 tablespoon sooji/semolina
- salt to taste
- 1 teaspoon sugar
- 1 cup water
- 1 tablespoon lemon juice
- ½ teaspoon oil
- ½ teaspoon baking soda
for tempering
- 2 teaspoon oil
- ¼ teaspoon mustard seeds
- a pinch cumin seeds
- 2 small green chilies
- ½ teaspoon white sesame
- 8 to 10 curry leaves
- ¼ to ⅓ cup water
- 2 teaspoon sugar
other
- steamer
- 2 cups water, to steam dhokla
- ½ tablespoon grated coconut, for garnishing
- fresh corinder, for garnishing
Instructions
making khaman dhokla batter:
- So, first take a large mixing bowl and add water in it. Also, add salt to your taste and sugar as well.
- Now, add lemon juice and mix the ingredients really well. Your sugar should be dissolve 90% in the water.
- now, add semolins/sooji and mix.
- finally, add besan/chickpea flour and mix well. Whisk the batter for 10 mins and make sure to avoid any lumps.
- keep the batter aside for 10 to 15 mins if possible but it is optional.
- meanwhile, grease a steamer pan with 1/4 to 1/2 tsp oil.
- Now, add oil and baking soda in the batter and whisk the batter for 5 mins continuously. the batter should be thick yet flowing. the batter would froth and become bubbly, so you have to be quick. a quick tip is that if the batter become thin, then add 1 to 2 tbsp more sooji or rava or besan.
- also bring to a boil 2 to 3 cups of water in a steamer pan or electric cooker or pressure cooker.the amount of water to be added depends on the size of the steamer or pressure cooker.
- now, pour the batter in the greased pan. the dhokla batter ready to be steamed.
steaming method for making khaman dhokla recipe:
- place the pan in a steamer or electric rice cooker or pressure cooker. the water should already be boiling or hot when you place the pan with the dhokla batter. when using pressure cooker, remove the vent weight/whistle from the lid and cover the cooker tightly with its lid.
- steam for 15 to 20 minutes in an electric cooker. if using a pan or pressure cooker,steam for 12 to 15 minutes on a medium to high flame. here the khaman is ready after 17 minutes.
- to check the doneness, insert a toothpick and if it comes out clean, the dhokla is done. if the toothpick has the batter on it, then you need to steam for some more time.
- when the khaman become warm, with a butter knife gently slid along the edges. keep a plate or tray on top of the pan. invert the pan. if greased well, the khaman will easily get inverted on the plate.
- slice the khaman and keep aside.
tempering for khaman dhokla:
- in a small pan, heat oil. add mustard seeds and allow them to crackle.when the mustard seeds are crackling, add the cumin seeds (optional), 8 to 10 curry leaves and green chili (optional).
- add water. be careful while adding water as the mixture sizzles. add 2 tsp sugar. also add sesame seeds.
- stir and allow the tempering mixture to come to a boil.
- then pour this tempering mixture evenly on the khaman dhokla.
- garnish with 2 tbsp chopped coriander seeds and 2 tbsp grated coconut.
- serve khaman dhokla straight away or you can store them in an air tight box and then serve later.
Video
Notes
- if serving khaman dhokla later, then don’t add coconut. you can also refrigerate them and while serving, just sprinkle some water and heat them in a microwave for few seconds.
- for making khaman dhokla gluten-free, skip the asafoetida and semolina.
- the ingredient which we use to leaven the khaman dhokla batter is baking soda and lemon juice. baking soda gives the soapy aroma if used in excess so be sure about the quantity.
have a good day ahead!
We are used to the steaming method as that is used often in Japanese breads. Looks moist and yet hearty.
Yumm yumm.. my favourite Dhokla and the recipe so simple and looks great.. need to try today itself 🙂
Thanks Dex dear 🙂