Khaman Dhokla
User Reviews
5
Khaman Dhokla
Description
Khaman Dhokla combines chickpea flour and semolina into a smooth batter seasoned with green chili, ginger, lemon juice, salt, and sugar for balanced taste. When the baking soda and lemon juice mixture is added to the batter just before steaming, it causes the dhokla to rise and become airy. This batter is steamed in a greased pan until fully cooked, yielding a soft, tender crumb with moistness locked in by pouring water over it after steaming. The tempering of mustard seeds, curry leaves, asafoetida, and green chili is poured on top to provide a subtle pungency and a fragrant finish.
This dish is often served cut into squares, making it suitable as a snack or part of a meal. It’s usually kept in a sealed container to preserve freshness and can be lightly refreshed in the microwave if it dries out. The use of chickpea flour gives it a dense yet fluffy texture typical of dhokla.
Using a heat-resistant bowl that fits inside the steamer is essential. Adding water to the batter should be done carefully depending on the chickpea flour quality to maintain a smooth consistency. The baking soda and lemon juice should be mixed into the batter only when the steamer water is boiling to ensure proper rising. Avoid overfilling the pan as the mixture expands during steaming. Leftovers can be stored cooled in a cool place or refrigerator. Reheating with a sprinkle of water helps restore moisture.
Ingredients
For the dhokla
- 140 grams chickpea flour 1½ cup
- 1 tablespoon fine semolina flour
- 230 milliliters water 1 cup
- 1 teaspoon lemon juice
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 medium green chilli minced
- 1 inch ginger minced
- ¾ teaspoon baking soda
- 1 teaspoon lemon juice
- 3 tablespoons water
For the tempering
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon mustard seeds
- 3 curry leaves
- ⅛ teaspoon asafoetida
- 1 medium green chilli cut in half
- 1 tablespoon cilantro chopped, fresh, or coriander
Instructions
- To make the dhokla
- Prepare the steamer by bringing the water to a boil.
- Meanwhile, sift the chickpea flour into a heat resistant bowl*.
- Add the semolina, salt, sugar, 1 teaspoon lemon juice, 1 cup water, green chilli, ginger and mix till it becomes a smooth batter (add a little more water if required).
- When the water is boiling in the steamer, add the baking soda and lemon juice to the mixture.
- Mix and immediately pour into a greased 8-inch pan. Place the dish in the steamer immediately. Cover and steam for 15 minutes.
- Check that the dhokla is cooked through by inserting a clean knife through it and if it comes out clean, it is ready. If not, steam for another 2-3 minutes.
- Remove from the steamer, pour the 3 tablespoons water over the dhokla and set aside to prepare the tempering.
To make the tempering
- In a small saucepan, heat the oil on medium heat and add the mustard seeds. Once they start to crackle, add the curry leaves, asafoetida and green chilli and fry for 30 seconds.
- Pour and spread over the dhokla. Garnish with chopped coriander.
- Cut the dhokla into squares and serve warm with a coriander chutney.
Notes
- Use a heat-resistant bowl that fits your steamer to prepare the batter for steaming.
- To make this dish gluten free, omit the semolina flour.
- Add water gradually to achieve a smooth batter as chickpea flour varies in absorption.
- Ensure the steamer water is boiling before adding baking soda and lemon juice to activate the rising effect immediately.
- Do not fill the steaming dish fully since the batter rises during cooking.
- Store leftover dhokla in a sealed container in a cool area or refrigerate to preserve freshness.
- If dhokla dries out after storage, sprinkle a little water on top and microwave for about 15 seconds to restore moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Calories | 157kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 597mg | 25% |
| Potassium | 284mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 14mg | 16% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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