When it comes to breakfast or a quick and delicious snack for unexpected guests, Khaman Dhokla is often the first dish that comes to mind. Light, fluffy, soft, and incredibly moreish, it’s the kind of recipe
that, once tried, becomes a regular in your kitchen. Here is an easy and foolproof halwai-style Khaman Dhokla recipe that anyone can master on the first attempt.
Ingredients
- 1.5 cups Gram flour (besan)
- 1.5 cups Water
- 2 teaspoons Sugar
- 1 teaspoon Lemon juice or citric acid
- A pinch of Turmeric
- Salt to taste
- A pinch Asafoetida (hing)
- 3 teaspoons Oil
- 1 tablespoon Baking soda
Step By Step Recipe
Step 1: Prepare the Batter
In a mixing bowl, take 1.5 cups of water and add sugar, lemon juice, turmeric, salt, and a pinch of asafoetida. Mix everything well. Then add three teaspoons of oil and stir again. Now gradually add the gram flour while whisking continuously to prevent lumps. Sieve the mixture if needed; however, a good whisk usually does the trick. Once mixed, cover the batter and let it rest for 10 minutes. This resting time helps the batter become smooth and improves the final texture of the dhokla.
Step 2: Get the Steamer Ready
While the batter rests, pour three glasses of water into a deep pan or steaming vessel and bring it to a boil. Make sure the steam starts forming properly before you place the batter inside.
Step 3: Add Baking Soda and Steam
After 10 minutes, add baking soda to the batter and mix it in quickly. You’ll see the batter rise and light bubbles forming, this is what gives dhokla its signature sponginess. Grease a tin or steel container with oil, pour the batter into it, and place it in the hot steamer. Cover it tightly with a lid and steam for 25 minutes.
Step 4: Tadka and Serving
After 25 minutes, check the dhokla with a toothpick, if it comes out clean, it’s ready. Let it cool for 20–30 minutes so it sets well. Meanwhile, prepare a tadka (tempering): heat some oil, add mustard seeds, curry leaves, and slit green chillies. Pour this flavourful tadka over the cooled dhokla after cutting it into squares.
Now serve it with green chutney or tamarind chutney and enjoy the compliments that follow!
