One of the most popular farsan recipes from the Gujarati cuisine is Khaman Dhokla. This Gujarati farsan is often associated with the terms like light, fluffy and spongy. So this khaman dhokla recipe will live up to the expectations of the textures and taste expected from khaman dhokla. Also, this recipe is instant.
Difference between Khaman and Dhokla
Khaman is sometimes called “dhokla”. However, dhokla is significantly different.
Khaman Dhokla is prepared using besan (gram flour) and leavening agents like citric acid and baking soda. A tempering is poured on it after it’s done. The main ingredient that goes into tempering is water. The addition of water makes it pillowy soft and spongy.
Dhokla batter is prepared with fermented rice and lentil batter, similar to idli. Then, dhokla pieces are added to the tempering prepared with oil, mustard seeds, and curry leaves.
Ingredients
The ingredients for the khaman dhokla recipe can be divided into 2 parts: batter and tempering.
Let us begin with khaman dhokla batter ingredients:
Besan: To make this khaman dhokla recipe, use a regular fine variety of besan. Always sift the besan before using it in the recipe.
Citric Acid: Do not skip this ingredient, as this is the main ingredient that will give the required texture to the khaman dhokla recipe.
Baking Soda: Do not replace baking soda with eno. Both citric acid and baking soda are added to make the khaman dhokla, soft and spongy.
Sugar & Salt: You’re probably asking why we put sugar in the dhokla batter. This is done to give the khaman dhokla the desired spongy texture. When pressed, the khaman dhokla should bounce back and keep its original shape. Because of sugar, this will be possible. In addition, sugar and salt will provide a good flavour balance to the recipe.
Hing: It gives a nice aroma and flavour to the recipe.
Oil: The addition of oil helps to achieve the texture of the dhokla and makes sure that dhokla becomes airy and light.
Water: We need a flowing batter. In total, we have added ¾ cup water to the khaman dhokla batter recipe.
Ingredients required for tempering:
oil
mustard seeds / rai
green chillies
salt
sugar
lemon juice
water
Tadka is prepared with the above-mentioned ingredients. Water is essential in the tadka because the khaman dhokla absorbs the water and becomes soft and spongy.
Pro Tips
- Before using the besan in the recipe, sift it. It will yield a lump-free batter and will result in a nice texture. Use the fine variety of besan
- Heat the steamer when you are resting the dhokla batter
- Add baking soda in the end, just before steaming the dhokla. After adding the baking soda, whisk until the batter is light and fluffy, then transfer to a greased plate and steam immediately. If you don’t steam it immediately, your dhoklas may not be spongy
Video
How to make Khaman Dhokla Recipe | Step-by-Step Pics
For the batter
In a large bowl sift besan and keep it aside.
In another bowl, combine ½ cup water, sugar and salt. Whisk well till sugar dissolves.
Now add hing and citric acid and whisk till it is dissolved.
Then add besan and mix, adding the remaining ¼ cup water. In total, we have used ¾ cup water. The batter should be of flowing consistency, yet it should not be too thin.
Cover and keep the batter for 10 minutes.
While the batter is resting, prepare your steamer. It must be ready before the final step so that the batter can be steamed immediately. Also, grease the plate with oil and keep it ready.
After 10 minutes, add oil and baking soda to the batter. Whisk well. You will notice that the batter will become light yellow in color and fluffy.
Immediately pour the batter onto the greased plate. Place it into the steamer and steam on a medium flame for 15 minutes.
Once done, check with a knife. If it comes out clean, khaman dhokla is ready.
Remove the khaman dhokla plate from the steamer and keep it for 10-15 minutes before demoulding. Once it becomes slightly cool, demould it. Flip it over and cut it into square pieces. Keep covered till you prepare the tempering.
For the tempering
In a pan, heat oil and add mustard seeds. Once the seeds crackle, add green chillies and water. Also, add salt and sugar and let it boil for 2-3 minutes. In the end, switch off the flame and add lemon juice.
Immediately pour the tempering over the khaman dhokla pieces. Make sure to spread it evenly. Let it sit for 10-15 minutes before serving so water is properly absorbed.
Serve with green chutney or mint and coriander chutney.
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Recipe Card
Khaman Dhokla Recipe
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Ingredients (1 cup = 240 ml)
For the batter
- ¾ cup water
- 1.5 tablespoon sugar
- ½ teaspoon salt
- pinch of hing / asafoetida
- 1 teaspoon citric acid
- 1.5 cups besan
- 1.5 tablespoon oil
- 1 teaspoon baking soda
For the tempering
- 1 tablespoon oil
- ½ teaspoon mustard seeds / rai
- 4-5 green chillies chopped
- ¼ teaspoon salt
- 2 teaspoon sugar
- 1 tablespoon lemon juice
- ½ cup water
Instructions
For the batter
- In a large bowl sift besan and keep it aside.
- In another bowl, combine ½ cup water, sugar and salt. Whisk well till sugar dissolves.
- Now add hing and citric acid and whisk till it is dissolved.
- Then add besan and mix adding the remaining ¼ cup water. In total, we have used ¾ cup water. The batter should be of flowing consistency, yet it should not be too thin.
- Cover and keep the batter for 10 minutes.
- While the batter is resting, prepare your steamer. It must be ready before the final step so that the batter can be steamed immediately. Also, grease the plate with oil and keep it ready.
- After 10 minutes, add oil and baking soda to the batter. Whisk well. You will notice that the batter will become light yellow in color and fluffy.
- Immediately pour the batter onto the greased plate. Place it into the steamer and steam on medium flame for 15 minutes. Once done, check with a knife. If it comes out clean, khaman dhokla is ready.
- Remove the khaman dhokla plate from the steamer and keep it for 10-15 minutes before demoulding. Once it becomes slightly cool, de-mould it. Flip it over and cut into square pieces. Keep covered till you prepare the tempering.
For the tempering
- In a pan, heat oil and add mustard seeds. Once the seeds crackle, add green chillies and water. Also, add salt and sugar and let it boil for 2-3 minutes. In the end, switch off the flame and add lemon juice.
- Immediately pour the tempering over the khaman dhokla pieces. Make sure to spread it evenly. Let it sit for 10-15 minutes before serving so water is properly absorbed.
- Serve with green chutley and khajur imli chutney.
Video
Notes
- Before using the besan in the recipe, sift it. It will yield a lump-free batter and will result in a nice texture. Use the fine variety of besan
- Heat the steamer when you are resting the dhokla batter
- Add baking soda in the end, just before steaming the dhokla. After adding the baking soda, whisk until the batter is light and fluffy, then transfer to a greased plate and steam immediately. If you don’t steam it immediately, your dhoklas may not be spongy.
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