Khaman Dhokla is a popular Gujarati snack prepared with chick pea flour. It is spiced up with ginger and green chillies and tempered with sesame seeds, coconut and green chillies!
Khaman Dhokla
Khaman Dhokla or Besan Dhokla is one of the popular Gujarati snack or tiffin or appetizer – yet another simple recipe that can be prepared in a jiffy. As the name suggest, it is prepared with besan or chick pea flour. These steamed snacks (yayyy non-fried) are spiced up with ginger and green chillies and also tempered with sesame seeds, coconut and green chillies. The batter needs to be fermented for the Dhokla to rise and to get the spongy texture. But to speed up the process, we use yogurt and fruit eno salt.
Different Types of Dhoklas
Before sharing the recipe, let you share some of the interesting blogging marathon themes that we had in the past. I joined this group around 2014 august and two main themes that were floating for a long time was “Different types of Dhoklas” and “Tame the Yeast”. I didn’t even dare to pick these themes but I was so surprised and amazed by the recipes that the fellow bloggers came up with.
They were posting varieties of instant Dhoklas and needless to say about breads. I learnt a lot and I pushed myself to bake only after joining this group. I am super glad and happy to be part this wonderful group.
Any More Dhokla Recipes?
Now you may ask if I am going to post any new Dhokla recipe. Nahhh… It’s is the super simple basic Khaman Dhokla recipe. I often wonder how I miss to post some simple recipes and Dhokla comes under the category. Under Gujarati special, I have Undhiyu, Tometa nu shaak, Dabeli and even doodhi muthiyas, but no Dhokla. Finallyyyy I am posting the Dhokla recipe.
Let me do the remaining talking about Guajarati recipes tomorrow. Yes one more recipe coming up. So now back to Dhokla. I adapted this recipe from rajashri foods but modified the ingredients slightly as per our preference.
Khaman Dhokla Recipe
Ingredients:
- Besan – 1 cup
- Water – ¾ cup + 1 tbsp
- Citric Acid – ¼ tsp
- Sugar – 2 tsps
- Ginger – 1 inch piece
- Green chili – 1
- Eno – a generous pinch
- Turmeric – ¼ tsp
- Salt – ¾ tsp
- Pinch of baking soda
- 1 tsp of oil
- Cilantro – 1 tbsp
For Tadka
- Oil – 2 tsps
- Mustard Seeds – 1 tsp
- White Sesame Seeds – 2 tsps
- Green Chilli Slit – 2
- Curry leaves – 4 to leaves leaves
- Hing – 1 tsp
- Grated Coconut – 3 tbsps
- Chopped Cilantro – 1 tbsp
Prep-Work:
- Seive the besan flour.
- Grind cilantro, ginger and green chilly coarsely without by adding 1 tbsp of water.
Steps:
- In a wide bowl, take the sieved besan flour and add the turmeric powder, ginger-cilantro-chili paste, citric acid, sugar, salt, baking soda.
- Now add the water slowly and mix it well.
- The batter should be slightly thinner than dosa batter consistency.
- Let the batter sit for 30 minutes.
- When it is about 20 minutes, we can prepare the steaming set up.
- I don’t have Dhokla steamer and this is how I steam it.
- In a wide flat pan (with lid), I added about 1 cup of water and let it boil. Once the bubble starts to form, add small plate or like stainless steel coaster like below.
- Meanwhile, grease a wide plate or bowl with 1 tsp of oil that will go inside you flat pan.
- At this stage add the eno fruit salt and stir vigorously. The batter should rise nicely. Now pour this batter to the greased plate and place that inside the pan and cover it with the lid.
- Let it steam for about 20 to 22 minutes. Remove the lid and insert a tooth pick and if it comes out clean, then the Dhokla is done.
- Turn off the heat and let it cool for 5 minutes. With a knife, go around the edges so that we can separate the Dhokla easily.
- Now turn it upside down in a plate and overturn it again so that the base goes down.
Tadka:
- Heat a small pan or kadai and add oil.
- Once the oil is hot, add the mustard seeds, sesame seeds, hing, slit green chillies, and curry leaves and coconut. Sauté for couple of minutes and spread this tadka on top of the Dhokla.
- Then garnish it cilantro and chop the Dhokla into small squares or into your favorite shapes and serve it with green chutney and sweet chutney.
Notes:
- Sieving the besan flour is very important. It helps in preventing lumps formation.
- Instead of grinding the green chilly, ginger and cilantro and you finely chop them and add them in the mix.
- Citric acid is optional.
- Adjust the spices as per your preference.
Enjoying Khaman Dhokla? You will love these, too:
Have you made this recipe?
By the way, if you’ve made this khaman dhokla recipe, please share your photos with me on Pinterest, Facebook, Instagram, YouTube or Twitter – I will be delighted to see your results!
Khaman Dhokla
Ingredients
- 1 cup Besan
- ¾ cup Water + 1 tbsp
- ¼ tsp Citric Acid
- 2 tsps Sugar
- 1 Ginger 1-inch in size
- 1 Green Chili
- 1 pinch Eno generous
- ¼ tsp Turmeric
- ¾ tsp Salt
- Pinch of baking soda
- 1 tsp of oil
- 1 tbsp Cilantro
For Tadka
- 2 tsps Oil
- 1 tsp Mustard Seeds
- 2 tsps White Sesame Seeds
- 2 Green Chilli Slit
- 4 Curry leaves
- 1 tsp Hing
- 3 tbsps Grated Coconut
- 1 tbsp Chopped Cilantro
Instructions
Prep-Work
- Seive the besan flour.
- Grind cilantro, ginger and green chilly coarsely without by adding 1 tbsp of water.
Steps
- In a wide bowl, take the sieved besan flour and add the turmeric powder, ginger-cilantro-chili paste, citric acid, sugar, salt, baking soda.
- Now add the water slowly and mix it well.
- The batter should be slightly thinner than dosa batter consistency.
- Let the batter sit for 30 minutes.
- When it is about 20 minutes, we can prepare the steaming set up.
- I don’t have Dhokla steamer and this is how I steam it.
- In a wide flat pan (with lid), I added about 1 cup of water and let it heat. Once the bubble starts to form, add small plate or like stainless steel coaster like below.
- Meanwhile, grease a wide plate or bowl with 1 tsp of oil that will go inside you flat pan.
- At this stage add the eno fruit salt and stir vigorously. The batter should rise nicely. Now pour this batter to the greased plate and place that inside the pan and cover it with the lid.
- Let it steam for about 20 to 22 minutes. Remove the lid and insert a tooth pick and if it comes out clean, then the Dhokla is done.
- Turn off the heat and let it cool for 5 minutes. With a knife, go around the edges so that we can separate the Dhokla easily.
- Now turn it upside down in a plate and overturn it again so that the base goes down.
Tadka
- Heat a small pan or kadai and add oil.
- Once the oil is hot, add the mustard seeds, sesame seeds, hing, slit green chillies, and curry leaves and coconut. Sauté for couple of minutes and spread this tadka on top of the Dhokla.
- Then garnish it cilantro and chop the Dhokla into small squares or into your favorite shapes and serve it with green chutney and sweet chutney.
Notes
- Seiving the besan flour is very important. It helps in preventing lumps
- formation.Instead of grinding the green chilly, ginger and cilantro and you finely chop them and add them in the mix.
- Citric acid is optional.Adjust the spices as per your preference.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68.
my favorite snack!! i top it with so much sesame seeds for the crunch!!! :) Looks yumm!!!
Thanks :-)
Yummy and spongy dhoklas!
:-) Thanks Sowmya.
Soft and fluffy looking dhoklas Vidhya. Lovely clicks.
Thanks a lot Pavani.
Perfectly fluffed dhoklas. Your step by step pictures help those who are new to dhokla making.
Thanks :-) Glad you liked the step by step pics. :-)
Such pretty dhoklas!! :)
:-) Thankooo
Lovely and spongy khaman dhokla.Loving it.
Thanks :-)
love the spongy dhoklas. Those holes in the dhoklas are a sight to see.
Oh yeah very true. :-)
Love Dhokra. My mom always makes them and I haven’t tried yet!
Please do try Salma. Thanks much.
Dhoklas look soft and fluffy! Love it.
Thanks a lot
So soft and spongy looking shilpas.Looka so amazing.
Thanks Sapana
How airy and spongy they are, Dhokla looks ultimate and beautiful Vidhya, fantastic dish.
Thanks a lot Priya
Who doesn’t love Khaman Dhokla? Yours look super soft and spongy. Now I am hungry! :)
Come over Anu.. :-) Thanks much
Perfect dhoklas!!
Thanks Anu.
Spongy, tasty , yummy ! Perfectly made ??
Thanks :-)
Nice and spongy dhokla …. should try sometime soon …..
Thanks Alboni. Please do try.
Dhokla has turned out perfect with a nice spongy texture. Looks so tempting..
Thanks a lot Gayathri
My wife’s favorite it is. If you are ever around Akshardham Temple in New Jersey, do visit their cafeteria and try the Dhokla there…absolutely amazing it is!
oh wow.. thanks for the info. Sure will give it a try.
Even I was amazed at the variety of dhoklas our fellow bloggers posted. Your dhokla is soft, moist and spongy!
I know right.. so many varieties.. between thanks usha
Dhoklas look soft and fluffy. Perfect!!
Thanks a lot Preethi.
What a good coincidence eh?! :) I too posted Dhokla today :) Love the picture where Vandu is taking the Dhokla in his hand :)
oh wow.. same pinch then. Thanks CH.