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Gujarat · Snack

Khaman Dhokla

Traditional 4. Khaman Dhokla recipe

🧺 Ingredients

• Besan (gram flour): 200g (1.5 cups + 2 tbsp)
• Curd/yogurt (plain, full-fat): 150ml (⅔ cup)
• Water: 150ml (⅔ cup)
• Ginger: 15g, finely minced
• Green chili: 2, minced
• Turmeric powder: 2g (¼ tsp)
• Salt: 5g (1 tsp)
• Sugar: 5g (1 tsp)
• Lemon juice: 15ml (1 tbsp)
• Oil: 30ml (2 tbsp)
• Asafoetida (hing): pinch
• Baking powder: 5g (1 tsp)
• Fruit salt (Eno): 5g (1 tsp)
• Oil: 15ml (1 tbsp)
• Mustard seeds: 3g (½ tsp)
• Green chili: 1, slit
• Curry leaves: 8 leaves
• Asafoetida (hing): pinch
• Fresh coriander: 15g, chopped

👩‍🍳 How to make Khaman Dhokla

1. *Batter:*
2. In a bowl, mix besan, curd, water, ginger, green chili, turmeric, salt, sugar, lemon juice, and 30ml oil.
3. Stir well until smooth batter (like pancake batter, no lumps). If too thick, add water (10ml at a time).
4. Add asafoetida and baking powder. Mix well.
5. Let batter rest 10 minutes. It will thicken slightly.
6. *Prepare steamer:*
7. Fill a large pot with water (about 5cm depth). Insert steamer rack (or invert a plate).
8. Bring water to boil on high heat (3 minutes). Water should steam vigorously.
9. Grease a non-stick square pan (20cm × 20cm) or stainless steel container with oil.
10. *Final preparation:*
11. Just before steaming, add Eno (fruit salt) to batter. Stir gently—batter will froth and rise. This is essential for lightness.
12. The batter should look fluffy and increased in volume (30-40% more).
13. Immediately pour batter into greased pan.
14. Tap pan on counter 2-3 times to release air bubbles.
15. Place pan on steamer rack. Cover pot with lid.
16. Steam on high heat for 15-18 minutes. Dhokla is done when:
17. A skewer or toothpick inserted in center comes out clean
18. Dhokla springs back when lightly touched
19. Top is set and firm (not wet-looking)
20. Remove pan from steamer. Let cool 5 minutes.
21. *Tempering:*
22. While dhokla cools, heat 15ml oil in small pan on high heat (45 seconds) until shimmering.
23. Add mustard seeds. Wait for crackling (10 seconds)—majority should pop.
24. Add sliced green chili and curry leaves. Fry 5 seconds.
25. Add asafoetida. Fry 2 seconds.
26. Pour entire tempering over cooled dhokla. Spread evenly.
27. Add fresh coriander leaves.
28. Run knife around edges. Cut into squares (4cm × 4cm, or larger as preferred).
29. Remove with spatula.
30. Skewer test: Comes out clean, no wet batter
31. Springy: Top springs back when touched
32. Color: Light golden-yellow
33. Texture: Spongy, airy, light

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