- Submitted by Dahlia
(Gujarathi Besan Dhokla, Soft and Spongy Dhoklas)
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Khaman Dhokla is a traditional Gujarati dish made with chickpea flour(besan) in which the besan is traditionally mixed with sour curd and allowed to ferment. It is then spiced with green chillies, steamed, cut into small pieces and finally an aromatic season is added. This requires little planning ahead. For working ladies who do not have the time to let the batter ferment, there is a solution. This recipe that I am sharing today is an instant version of dhokla in which we use baking soda which makes the dhoklas light and spongey. We also add citric acid or lemon juice that gives the sour taste instantly. The same recipe can be used to make rava dhokla(sooji dhokla) made with semolina. It is usually served with green chutney and had as a snack or a complete meal.
Recipe for Khaman Dhokla
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4-6
Ingredients
- Gram flour(Besan) - 2 cups
- Sugar - 2 - 3 tbsp
- Oil - 2 tbsp
- Citric acid - 3/4 tsp (or Lemon Juice - 2 tsp)
- Soda-bi-carb (Baking Soda) - 3/4 tsp
- Salt - 1 tsp
- Turmeric Powder - 1/4 tsp
- Green Chilies - 3 (finely chopped)
- Ginger - 1/2 " piece (finely chopped)
- Asafoetida - a pinch
- Water - about 1 cup
For Seasoning
- Oil - 2 tbsp
- Cumin seeds - 1/4 tsp
- Mustard seeds - 1/2 tsp
- Sesame seeds - 1/4 tsp
- Asafoetida - a pinch
- Curry leaves - 5-6
- Green Chilies - 3 (slit)
- Water - 1/2 cup
- Sugar - 1 tbsp
- Salt - 1/2 tsp
- Lemon Juice - 1 tsp
For Garnishing
- Cilantro - handful (finely chopped)
- Grated coconut - 2-3 tbsp
- Sev - 3 tbsp
Method
- Mix all the dry ingredients in a bowl - besan, citric acid, salt, sugar, asafoetida, turmeric, finely chopped green chilies and grated ginger.
- Add 1/2 cup water and mx everything without any lumps.
- Add another 1/2 cup water and oil. Add more water if needed. It should be enough to make a thick batter (like idli batter).
- Whisk it well with a hand blender or electric mixer. We need to incorporate air into the batter to make it light and fluffy.
- Let the batter rest for about 10 minutes.
- Now mix in the baking soda. You can see that almost immediately it reacts with the citric acid and lot of air bubbles are formed.
- Pour the batter into a greased cake tin or any deep dish. If you have a dhokla stand, use it.
- Steam it for 20 - 25 minutes on medium-high flame. Insert a knife or toothpick in the middle and it should come out clean.
- Switch off and let it rest for 5 minutes. Cut it into square pieces.
- In the meantime prepare the tempering. Heat 2 tbsp oil, add jeera (cumin seeds), rai (mustard seeds), til (sesame seeds), hing (asafoetida), slit green chilies and karipatta(curry leaves).
- When it splutters add 1/2 cup water, salt, sugar and lemon juice. When the water gets heated up, switch off.
- Pour this water slowly on dhokla pieces. The seasoned water gets absorbed by the dhokla making it juicy.
- Garnish with fresh coriander leaves, fresh grated coconut and sev.
Detailed Steps to make Khaman Dhokla
Take all the dry ingredients - besan, citric acid, salt, sugar, asafoetida, turmeric, finely chopped green chilies and grated ginger in a bowl. I like to pass the besan through a sieve to remove any lumps.
Add 1/2 cup water and mix everything without any lumps.
Add another 1/2 cup water and oil. Add more water if needed. It should be enough to make a thick batter (like idli batter).
Mix it well with a hand whisk to incorporate air into the batter. Let the batter rest for about 10 minutes.
Now mix in the baking soda. You can see that almost immediately it reacts with the citric acid and lot of air bubbles are formed.
For cooking, you can use a dhokla stand with a steamer. If you do not have one, you can use any high edge pan or cake tin inside a big vessel.
Pour the batter into a greased cake tin or any dish you use. Place it inside the bigger vessel. You could even use a pressure pan and the vessel that come inside.
Cover with a lid and steam for 20 - 25 minutes on medium-high flame. Insert a knife or toothpick in the middle and it should come out clean.
Switch off and let it rest for 5 minutes. Run a knife along the edges and turn it upside down onto a plate.
In the meantime prepare the tempering. Heat 2 tbsp oil, add jeera (cumin seeds), rai (mustard seeds), til (sesame seeds), hing (asafoetida), slit green chilies and karipatta(curry leaves).
When it splutters add 1/2 cup water, salt, sugar and lemon juice. When the water gets heated up, switch off.
Pour this water slowly on dhokla pieces. The seasoned water gets absorbed by the dhokla making it juicy.
Cut into squares.
Garnish with fresh coriander leaves, fresh grated coconut and sev.
Serving Khaman Dhokla
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