khaman dhokla recipe
Learn to make Gujarati Khaman dhokla recipe with step by step photos.
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.
