Khaman Dhokla Recipe - Soft, Fluffy Gujarati Snack
Learn to make soft, fluffy khaman dhokla at home with this authentic Gujarati recipe. Perfect spongy texture every time with simple ingredients and easy steps
Ingredients
For the Batter
- 1 cup besan gram flour
- ½ cup water
- ¼ cup yogurt thick, fresh
- 1 tbsp oil
- 1 tsp ginger and green chili paste
- ½ tsp turmeric powder
- 1 tsp sugar
- ¾ tsp salt
- 1 tsp Eno fruit salt
For the Tadka
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 8 to 10 curry leaves
- 2 green chilies slit
- 2 tbsp water
- 1 tbsp sugar
- 2 tbsp grated coconut
- Fresh coriander leaves chopped
Instructions
- Grease a 7 inch or 8 inch round plate or thali with oil and keep it ready. Fill your steamer or a large pot with water and bring it to a boil.
- In a mixing bowl, add besan, yogurt, water, oil, ginger-green chili paste, turmeric, sugar, and salt. Whisk everything together until you get a smooth, lump-free batter. The consistency should be like a flowing pancake batter.
- Once your steamer water is boiling vigorously, add the Eno fruit salt to the batter. Mix gently in one direction for 10 seconds. You will see the batter become frothy and light.
- Immediately pour the batter into your greased plate. Tap it gently on the counter to remove any air bubbles.
- Place the plate in the steamer, cover with a lid, and steam on medium heat for 15 to 18 minutes. Do not open the lid during this time.
- Check if the dhokla is done by inserting a toothpick in the center. It should come out clean. If not, steam for another 2 minutes.
- Remove the plate from the steamer and let it cool for 5 minutes. Run a knife along the edges and cut the dhokla into square or diamond pieces.
- For the tadka, heat oil in a small pan. Add mustard seeds and let them splutter. Add sesame seeds, curry leaves, and slit green chilies. Saute for 10 seconds.
- Add water and sugar to the tadka. Mix well and let it come to a light boil. Pour this tempering evenly over the cut dhokla pieces.
- Garnish with chopped coriander leaves and grated coconut. Serve warm or at room temperature with green chutney.
Notes
Equipment needed - A steamer, idli stand, or pressure cooker without the weight works perfectly for steaming dhokla. Make sure your steaming vessel is large enough to hold your plate with some space around it for steam circulation.
Make ahead - You can prepare the batter up to 30 minutes in advance, but add Eno only when ready to steam. Steamed dhokla stays fresh at room temperature for 6 to 8 hours and in the refrigerator for up to 2 days.
Reheating - Microwave for 20 to 30 seconds or steam for 2 minutes to bring back the soft texture. Do not overheat as it will dry out.
Batter consistency - If your batter seems too thick, add water one tablespoon at a time. If too thin, add a tablespoon of besan.
No Eno substitute - You can use 3/4 teaspoon baking soda mixed with 1/2 teaspoon citric acid as a substitute, but Eno gives more reliable results for beginners.
Color variation - Some people add a tiny pinch of orange or yellow food color for a brighter appearance, but this is optional.
Leftover dhokla - Cut into small cubes, shallow fry until crispy, and toss with chaat masala for a crunchy snack called dhokla fry.