Instant khaman dhokla recipe with detailed video. Khaman dhokla is a fluffy steamed savoury cake made up of gram flour (chickpea flour).
Traditionally it is made with ground bengal gram lentils, which are fermented overnight to develop a light sourness and steamed in flat wide platters the next morning. There are many variations available but this khaman dhokla is very popular.
These dhokla are gluten free and high in protein as gram flour contains huge quantity of protein. 100 grams of gram flour (besan) gives 22 grams of protein. As this khaman dhokla is steamed so no calories increases in cooking process. Sugar and oil in tadka can be changed accordingly as per taste.
I have had tried dhokla many times and it failed a lot of times till I tried the recipe I have written below. Some times it was not fluffy, sometimes breaks into crumbles. But this time I got that perfect market style Khaman dhokla which was soft, moist and juicy. I have few points to remember for making perfect dhokla recipe and I have tried to note them down here.
In this recipe, I have used the traditional dhokla flour. I do have tried to make dhokla with fine gram flour but as I told earlier, I was failed. If you have fine variety of flour, I would suggest that don’t attempt this recipe. I have had such epic failures that then didn’t tried for 6 months. 😉
Second thing is that I have not added chilli in preparing tadka directly, Instead I have fried chilli first and used as garnish of dhokla then prepared tadka in the same oil. I found that using chilli in tadka water makes dhokla bitter in taste which I didn’t like.
Another important point is that it should be just cooked right i.e. not undercooked or overcooked. Check it by inserting toothpick, if comes out clean it is cooked. Overcooking makes dhokla crumble.
Coming to recipe.
- 200 grams gram flour besan
- 2 teaspoons semolina sooji or rava
- 1/2 teaspoon salt
- 1/8 teaspoons turmeric powder
- 2 teaspoons sugar
- 2 teaspoons fruit Salt Eno-unflavoured
- 1 teaspoon oil
- Water as required
- 2-3 green chilli split
- 1 teaspoon mustard seeds
- A pinch of Asafoetida hing
- 3 teaspoons sugar
- 1 teaspoon lemon Juice
- 3-4 curry leaves
In a large mixing bowl add gram flour (besan), semolina (sooji or rava), salt, turmeric powder, sugar and oil. Combine it together.
Add water in the mixture above to make a lumpy batter. Let it rest for 15 minutes.
In the meanwhile, place a steamer on hob. If you don't have, read below to prepare diy steamer for dhokla.
"Find a tall pan with fitted cover. Place a stand(You can use any small bowl like steel bowl which does not melt or break at high tempratures. I have used a ceramic bowl). Switch on the burner on medium heat. Fill 25% of Pan with water and fill water in bowl placed inside.
In the batter prepared in second step add fruit salt(eno) on batter, add a tablespoon of water on fruit salt, mix it for 10-12 seconds. Pour the batter into the greased cake tin immediately after mixing it.
Note - Be quick after adding fruit salt.
Open the lid of the pan/steamer (it should be boiling hot) and place the batter tin inside the pan/steamer.
Put the lid and cook it for 15 t0 20 minutes on medium flame (do not open the lid of the pan in between).
Turn off the flame and let it cool down a bit.
Take out the dhokla from pan/tin.
Heat oil in a pan, add green chilli and saute for few seconds. Take them out. In the same oil add asafoetida, mustard seeds, curry leaves and sugar.
Add water and let it come to a boil. Then switch off the burner.
Once tadka cool down, pour the tadka on the dhokla.
Garnish with green chilli and coriander leaves, soft spongy dhokla is ready to serve, serve with green chutney and red chutney.