Recipe of Khaman Dhokla

Kavya Cherakulam

Its a steam cake made with gram flour and the most important part is the tempering and then finally garnished with freshly chopped coriander leaves. There are variation in making the Dhokla, so some make using baking soda and baking powder, some add curd or buttermilk, some use Eno while making the Dhokla so there are many variations to it. Traditionally Dhokla's batter is made with soaked rice or chana dal and then fermented with butter milk but now people make instant dhokla by using Baking powder, ENO etc.

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Prep Time 10

Cook Time 45

Total Time 55

Course Breakfast, tea time snacks

Cuisine Gujarati, Gujrati

Servings 4 people

Calories 108 kcal

Equipment

Idly Steamer
Mixing Bowl
whisker
Cake Tin or Flat Plate

Ingredients

2 Cups Gram Flour (Besan)
5 tbsp Powdered Sugar
1.5 tsp Salt
1 tsp Citric Acid Instead you may use Lemon Juice
1 tsp Baking Soda
1.5 Cup Water
a pinch of asofoetida
2 tbsp Oil
Chopped Coriander Leaves

Tempering

2 tbsp Oil
1 tsp Mustard Seeds
4-5 Nos Green Chillies slit in two
Curry Leaves
2 tbsp Sugar
1/4 tsp Salt
1/2 Cup Water

Instructions

Ingredients
Take the gram flour in a mixing bowl, Make sure you seive with a strainer
Add powdered sugar, citric acid, salt, turmeric powder and a pinch of asofoetida to the flour
Mix everything thoroughly with a spoon for 1-2 mins, so its evenly mixed
Add little water, In all we would need 1.5 cups of water for 2 cups of gram flour but we need to add them in portions and not at a time
First we will add half cup water and mix it well with a whisker.
Add the next portion of water and whisk it continuously`
Add some more water and keep whisking continuously
Once a smooth batter is ready add 2 tbsp of Oil and whisk it again
Whisk it continuously for 5-6 minutes
Batter is ready, cover it with a lid and rest it for 30 minutes
After 30 mins, whisk again for a while
Now add 1 tsp baking soda and continuously whisk it for 2 mins till the batter gets fluffy
Now grease a flat plate or a cake tin and immediately pour the batter into it, fill only 3/4 part of the cake tin
Similarly grease a flat steam plate and pouring the remaining batter in it
Add some water in a Idly steamer and keep it on high flame and place a stand inside the Steamer to place the cake tin
Let keep the tempering ready while the Dhokla is getting steamed
Take a Kadhai and heat 1 tbsp of Oil, Once the Oil is hot add mustard seeds, and let it crackle
Add green chillies and curry leaves
Now add 1/2 cup of water a pinch of salt and 2 tbsp of Sugar and let it boil
Turn off the heat and let it cool completely, Please note we cannot pour hot tempering over the dhokla it has to be luke warm
After 30 mins, Check the Dhokla, use a knife or skewer stick to check if its cooked well.
If the stick or knife comes out clean its cooked well
Remove them aside and let it cool
Once its cool, Release them from the sides and turn it into a plate
Cut them into squares
Dhokla has come out very soft and fluffy
Pour the tempering over the Dhokla pieces and then garnish it with some chopped coriander leaves
Dhokla is ready to be served with green chutney

Video

Notes

Whisking is very important to get the softness and perfect Dhokla

Instead of Citric Acid use Lemon Juice

Mix the batter immediately after adding baking soda for a minute and them directly pour it in the grease Plate or Cake tin, do not let is rest

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