Khaman Dhokla is a popular Indian savory snack made from fermented chickpea flour. It is soft, spongy, and light, making it the perfect choice for breakfast or as a snack. Often sold in local markets and breakfast joints, the market-style Khaman Dhokla has a signature softness and delicate texture that is irresistible. With this easy recipe, you can recreate that soft and fluffy texture at home, bringing the flavors of the market straight to your kitchen.
Ingredients:
For the Khaman Dhokla:
- 1 cup chickpea flour (besan)
- 1/4 cup rice flour (optional for extra softness)
- 1 tablespoon sugar
- 1/2 teaspoon salt (adjust to taste)
- 1 teaspoon ginger-green chili paste
- 1 teaspoon lemon juice
- 1 teaspoon fruit salt (or ENO fruit salt)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon baking soda
- 1 tablespoon oil (for greasing and mixing)
- 1/2 cup water (adjust for batter consistency)
For the Tempering:
- 2 tablespoons oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon sesame seeds
- 1-2 green chilies, slit
- A pinch of asafoetida (hing)
- 1 tablespoon chopped coriander leaves
- 1 tablespoon grated coconut (optional, for garnish)
Instructions:
- Prepare the Batter:
- In a large mixing bowl, add the chickpea flour (besan), rice flour, turmeric powder, sugar, salt, and ginger-green chili paste.
- Gradually add water to the dry ingredients and whisk it to make a smooth batter. The batter should have a flowing consistency, not too thick or runny.
- Add lemon juice and mix it well.
- Add the fruit salt (ENO) to the batter and quickly stir gently to incorporate. You’ll notice the batter becoming airy and fluffy. Do not overmix, as this will deflate the bubbles.
- Grease and Prepare the Steaming Pan:
- Grease a round or square steaming tray or a shallow cake pan with a little oil.
- Pour the prepared batter into the pan, leveling it evenly.
- Steam the Khaman Dhokla:
- Fill a steamer or a large pot with water and bring it to a boil. Once the water is boiling, place the steaming tray inside the steamer, cover it with a lid, and steam the batter for about 15-20 minutes on medium heat.
- Check the doneness by inserting a toothpick or knife into the dhokla; if it comes out clean, it’s ready.
- Once done, remove the tray from the steamer and allow it to cool for 5-10 minutes.
- Tempering:
- In a small pan, heat 2 tablespoons of oil.
- Add mustard seeds and let them splutter. Then, add sesame seeds, slit green chilies, and a pinch of asafoetida (hing).
- After the mustard seeds crackle, pour this tempering over the steamed Khaman Dhokla.
- Serve and Garnish:
- Cut the Khaman Dhokla into square or diamond-shaped pieces.
- Garnish with freshly chopped coriander leaves and, if desired, some grated coconut for extra flavor.
- Serve hot with green chutney, tamarind chutney, or any dip of your choice.
Tips for the Softest Khaman Dhokla:
- Batter Consistency: Make sure the batter has the right consistency. It should be smooth and slightly thick, but not too runny.
- Fruit Salt: The secret to fluffy and soft dhokla is the use of fruit salt (ENO), which aerates the batter and helps it rise. If you don’t have fruit salt, baking soda can be used as an alternative, but fruit salt gives a better texture.
- Steaming: Steaming is the key to getting the perfect soft and spongy texture. Ensure the water in the steamer is boiling before you start steaming.
- Rice Flour: Adding rice flour makes the dhokla softer, so it’s recommended if you want that market-style softness.
Conclusion:
Khaman Dhokla is a versatile dish that can be enjoyed not only for breakfast but also as a snack or a light meal. With this recipe, you can now make soft, spongy Khaman Dhokla just like you would find in the markets. Perfectly paired with chutneys and garnished with tempering, it’s a delightful treat that’s sure to please everyone!
