Khaman Dhokla

Name: Khaman Dhokla
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 serving
Ingredients: ¾ cup gram flour/ besan flour/ chickpea flour; ¾ teaspoon citric acid; 2 teaspoons sugar; ½ salt; ¾ teaspoon bicarbonate of soda/ baking soda; A pinch of turmeric powder; A pinch of Asafoetida/ Hing; ¾ cup of water; 12 curry leaves; ¼ teaspoon mustard seeds; ¼ teaspoon sesame seeds; 2 green chillies; 2 teaspoons sugar; 2 tablespoons oil; ½ lemon juice; ¼ cup of water; a pinch of asafoetida; A handful of fresh coriander leaves

User Reviews

4.7

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
5
Calories
238 kcal
Course
Brunch
Cuisine
Pakistani

Khaman Dhokla

Liam Rios

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Khaman dhokla is a steamed savoury cake made of gram flour/ chickpea flour and is flavoured with spicy and lemony oil. It is a traditional Gujarati dish that is now popular among Pakistani and Indian cuisines.

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Ingredients

Servings

For khaman dhokla:

¾ cup gram flour/ besan flour/ chickpea flour.
¾ teaspoon citric acid.
2 teaspoons sugar.
½ salt.
¾ teaspoon bicarbonate of soda/ baking soda.
A pinch of turmeric powder.
A pinch of Asafoetida/ Hing.
¾ cup of water

For tarka/ tadka:

12 curry leaves.
¼ teaspoon mustard seeds.
¼ teaspoon sesame seeds.
2 green chillies diagonally sliced.
2 teaspoons sugar.
2 tablespoons oil.
½ lemon juice.
¼ cup of water.
a pinch of asafoetida optional
A handful of fresh coriander leaves chopped.

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Instructions

For Khaman Dhokla:

In a mixing bowl, put the gram flour, sugar, citric acid, salt, turmeric powder and Asafoetida. Give a stir until everything is mixed well.
Make a hole in the middle of the flour mixture, and add in ½ cup of water. Then mix the water and the dry ingredients as you press the spoon against the bowl to help dissolve the sugar and citric acid.
When everything is dissolved, mix in the last ¼ cup of water and stir it well until you get a smooth and thick batter. Set aside and leave it to rest for about 20 minutes.
Heat your steamer, grease the tin with a little bit of oil and put the tin in the steamer to heat up.
When your steamer is hot and ready, and your batter has rested for about 20 minutes, stir in the bicarbonate of soda in the dhokla mixture. Mix the batter carefully and quickly. Make sure all the baking soda has dissolved.
Put the batter in a hot tin and steam it for about 25-30 minutes at medium heat.

For tarka/ tadka:

Heat the oil with sugar, chilli slices, mustard seeds, sesame seeds, and curry leaves.
When the spices and herbs give aroma, add in the lemon juice and water. Leave to cook for a minute or two.

To assemble:

Using a skewer, pierce the steamed khaman dhokla several times.
Spoon the tarka over the dhokla one at a time until all liquid is absorbed.
Garnish the dhokla with coriander leaves.

Notes

Asafoetida that is also called Hing has quite a strong fragrance. I’m personally not very keen and have to be very careful in adding it to the mixture. A tiny of it is more than enough.
When you mix the batter, press the spoon against the bowl so that you can feel the sugar and citric acid granules. The aim is to make all these granules fully dissolved.
Put something heavy on top of the steamer lid, to make sure there is no steam coming out of the steamer. I use a stone mortar.

Nutrition Information

Show Details

Serving 1g Calories 238kcal (12%) Carbohydrates 29g (10%) Protein 10g (20%) Fat 10g (15%) Saturated Fat 1g (5%) Polyunsaturated Fat 8g Cholesterol 1mg (0%) Sodium 402mg (17%) Fiber 5g (20%) Sugar 9g (18%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 238 kcal

% Daily Value*

Serving	1g
Calories	238kcal	12%
Carbohydrates	29g	10%
Protein	10g	20%
Fat	10g	15%
Saturated Fat	1g	5%
Polyunsaturated Fat	8g	47%
Cholesterol	1mg	0%
Sodium	402mg	17%
Fiber	5g	20%
Sugar	9g	18%