Khaman is a famous Gujarati snack, known as Khaman Dhokla all over other regions. Khaman and Dhokla are two different snacks. Dhokla is made from fermented rice and lentil, usually white in color (some do add Turmeric), and Khaman is made from gram flour. Both are steamed and then topped with tempering made of spices, curry leaves, and water which again plays an important role in keeping them soft and spongy. Looking for how to make dhokla at home that is soft and spongy - then your search is over. I have shared the tips and tricks and trust me even if you are making this for the first time you will succeed as this is an easy no-fail khaman dhokla recipe.This besan dhokla recipe is a very simple recipe and can be made in just 20 minutes with all the ingredients available at home. Eno is not used in this recipe instead, this khaman dhokla is prepared with citric acid and baking soda.
Prep Time5 minutesmins
Cook Time25 minutesmins
Resting time10 minutesmins
Total Time40 minutesmins
Course: Snack
Cuisine: Indian
Keyword: Gujarati khaman dhokla recipe, How to make Khaman Dhokla, Khaman Dhokla, Khaman Dhokla Recipe, khaman dhokla recipe in hindi
Servings: 6people
Equipment
Streamer
Ingredients
Khaman Dhokla Preparation
125gramsGram Flour
1 cup or 200 ml Water
2tspSugar
½tsp Citric Acid
½tsp Salt
1tsp Oil
pinch Turmeric Powder
1tbsp Green chili paste
1tbspGinger paste
½tsp Baking soda
2tspWater to activate soda
some Fresh coriander
For Tempering
4tbspOil
2tsp Mustard seeds
3 to 4Green Chili
fewCurry leaves
¼tsp Asafoetida
1tsp Sugar
¾cup Water
Instructions
Khaman Dhokla Preparation
Place a sieve over a mixing bowl and add 125 grams of gram flour.
Sift the gram flour.
Add 1 cup or 200 ml water, ½ tsp citric acid, 2 tsp sugar, ½ tsp salt, and 1 tsp oil in another mixing bowl.
Whisk in one direction until all the ingredients combine well.
The ingredients have blended well in the water.
Add a pinch of turmeric powder, and mix it well.
Gradually add the gram flour and whisk in one direction.
Add 1 tbsp green chili paste and 1 tbsp ginger paste; Mix until well combined.
The batter should be pouring consistency.
Take a karahi and add enough water to it. Place a ring in the karahi.
Grease a box with oil and place it over the ring.Tip* - You can use a plate to steam the khaman.
Cover the karahi with a plate and let it steam for 5 minutes.
After 5 minutes, add ½ tsp baking soda to the gram flour mixture. Add 2 tsp water over the baking soda to activate.Tip* - Wait to add baking soda to the mixture until the streamer is ready for streaming.
Gently whisk in one direction. The gram flour will slowly rise, and the batter will be light and fluffy.Tip* - Be a little quick to whisk the mixture.
Immediately transfer the mixture into a steamer box.Tip* -This step must be done very quickly, or baking soda will start to activate.
Cover and steam for 20 minutes.
After 20 minutes, insert a toothpick or a knife to check if the dhokla is steamed correctly. If the toothpick or a knife comes out clean, dhokla is ready. Else boil for a few more minutes.
Allow the dhokla to cool down completely.
Tempering Preparation
In a pan, add 4 tbsp oil.
Once the oil is hot, add 2 tsp mustard seeds, and let them crackle.
Add 3 to 4 chopped or slit green chilies, a few curry leaves, ¼ tsp asafoetida, and saute for a minute. Add ¾ cup water and 1 tsp sugar. Boil till the sugar dissolves. Cool the prepared mixture.
Transfer the dhokla mixture to a serving plate. Cut them into required pieces.
Pour the prepared tempering over the dhokla. Garnish it with some fresh coriander and grated fresh coconut(optional).
Soft and spongy, khaman dhokla is ready.
Enjoy it with green mint chutney and a cup of hot chai.