Khaman Dhokla is a beloved snack from Gujarat, India, known for its spongy texture, subtle flavors, and vibrant yellow color. Often enjoyed as a breakfast dish or a tea-time snack, this steamed delicacy is made from a fermented gram flour batter and is a favorite in many households. If you’re craving the soft, melt-in-your-mouth Khaman Dhokla like you get at the market, here’s a simple recipe to recreate it at home.
Ingredients:
For the batter:
- 1 cup gram flour (besan)
- 1/2 cup yogurt (curd)
- 1/2 cup water (adjust for batter consistency)
- 1 teaspoon ginger-green chili paste
- 1 tablespoon sugar
- 1/2 teaspoon salt (adjust to taste)
- 1 teaspoon fruit salt or eno fruit salt
- 1 teaspoon baking soda (optional, to make it fluffier)
- 1 tablespoon oil (for greasing)
For tempering:
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon asafoetida (hing)
- 1-2 green chilies, slit
- A few curry leaves
- 1 tablespoon sugar (for a sweet flavor)
- 1/2 cup water
For garnishing:
- Fresh coriander leaves, chopped
- Grated coconut (optional)
- A pinch of black salt (optional)
Instructions:
1. Prepare the batter:
- In a mixing bowl, combine 1 cup of gram flour, 1/2 cup of yogurt, 1 teaspoon of ginger-green chili paste, 1 tablespoon of sugar, and 1/2 teaspoon of salt. Add water little by little and whisk to make a smooth batter.
- Make sure the batter is lump-free and has a thick yet pourable consistency. If it’s too thick, you can add a little more water.
2. Activate the fruit salt:
- Just before steaming, add 1 teaspoon of fruit salt or eno to the batter. This will give the dhokla its characteristic fluffiness.
- Mix gently but thoroughly. You will see the batter begin to rise and become airy.
3. Prepare the steamer:
- Grease a round or square cake pan or dhokla steaming tray with oil.
- Heat the steamer with water for about 5-10 minutes before placing the batter in it.
4. Steam the Dhokla:
- Pour the batter into the greased pan and tap the pan lightly to remove any air bubbles.
- Place the pan in the preheated steamer, cover, and steam for about 15-20 minutes or until a toothpick inserted into the dhokla comes out clean. Keep the flame on medium heat.
- Once cooked, remove the pan from the steamer and allow it to cool for a few minutes.
5. Prepare the tempering:
- In a small pan, heat 1 tablespoon of oil. Add 1 teaspoon of mustard seeds and let them splutter.
- Add a pinch of asafoetida, 1-2 slit green chilies, and a few curry leaves. Sauté for a minute.
- Add 1 tablespoon of sugar and 1/2 cup of water. Stir until the sugar dissolves. Allow the syrup to simmer for a minute.
6. Assemble the Khaman Dhokla:
- Once the Dhokla has cooled slightly, cut it into squares or diamonds.
- Pour the tempering mixture over the steamed Dhokla. The sweet and spicy tempering will infuse the dhokla with great flavor.
7. Garnish and Serve:
- Garnish with freshly chopped coriander leaves and optionally, some grated coconut.
- Serve immediately with green chutney or sweet tamarind chutney.
Tips to Make Market-like Soft Khaman Dhokla:
- The key to soft Khaman Dhokla is the right consistency of the batter and the use of eno fruit salt. Don’t over-mix after adding the eno, as it will deflate the air pockets.
- Ensure that the water in the steamer is boiling before you place the batter for steaming. This ensures proper steaming.
- For a more traditional flavor, you can also add a pinch of turmeric to the batter, which will give it the characteristic yellow color.
- Use fresh curd to maintain the softness of the Dhokla.
Conclusion:
Making Khaman Dhokla at home is simpler than it seems, and with this recipe, you can recreate the market-style soft and spongy dhokla that’s sure to impress your family and friends. Perfect for breakfast, tea-time, or any occasion, this delicious dish can be enjoyed fresh and warm with your favorite chutneys. Enjoy the flavors of Gujarat in your own kitchen!
