Khaman Dhokla Recipe

Summary Not available

  • 1 cup besan )
  • 1 semolina )
  • teaspoon turmeric
  • 1 teaspoon sugar
  • teaspoon salt
  • 1 juice )
  • 1 tablespoon oil
  • 5 ginger paste
  • 1 chilli )
  • 5 cup water
  • )
  • )
  • 1 water )
  • 1 tablespoon oil
  • mustard seeds
  • hing )
  • 1 sprig curry leaves
  • 2 chilies )
  • 1 sugar )
  • salt )
  • 5 as needed (read notes)))
  1. Pour water to a bowl

  2. Add ginger paste, green chilli paste, salt, sugar, oil and lemon juice or citric acid

  3. Mix all the ingredients and stir well until the sugar dissolves

  4. Keep this aside

  5. Place a sieve over a large mixing bowl

  6. Add besan and turmeric to it

  7. Sieve them well

  8. To the same bowl, add semolina & give a good mix

  9. Pour the spiced water we made at step 2

  10. Mix well with a whisk to a lump-free batter

  11. Batter will be thick at this stage

  12. Pour more water (about 4 to 5 tbsps) as needed to make a free flowing yet slightly thick batter

  13. The quantity of water to use depends on the texture of flour as well

  14. Beat the batter very well in one direction (clock-wise or anti-clock wise) with your whisk for exactly 50 to 60 seconds

  15. Batter has to be neither too thick nor too runny

  16. To check the consistency of the dhokla batter, dip a spoon

  17. It has to be thick enough to coat the back of the spoon yet should not be of a ribbon consistency

  18. (Check the step-by-step pictures)

  19. Keep this aside and prepare the steamer

  20. Steaming dhokla Pour 2½ to 3½ cups water to a pot or a steamer

  21. Place a steel rack or a ring or a long legged trivet

  22. Cover and bring the water to a rolling boil

  23. (I pour about 4 cups as I use a large pot) Meanwhile grease a 5 inch pan or container with ½ to 1 teaspoon oil

  24. Grease the sides as well

  25. When you see the water in the steamer is about to come to a boil, then add eno (fruit salt) and pour 1 tablespoon water to the dhokla batter

  26. You will see the eno activates and froths up

  27. Quickly mix everything well to incorporate it

  28. As you mix, the khaman dhokla batter begins to thicken and turns light

  29. Run the whisk around the bowl including the sides to mix it evenly

  30. Immediately pour this to the greased pan

  31. Even out the top with the whisk

  32. Quickly place it in the steamer and cover it

  33. Steam it for 20 mins on a moderately high flame

  34. It has to be steamed constantly for 20 mins

  35. Once done, a knife inserted in the center should come out clean

  36. Turn off the stove and leave it covered in the pot for another 5 mins

  37. Tempering Khaman dhokla Pour oil to a tadka pan and heat it

  38. Add mustard seeds

  39. When they begin to crackle, add curry leaves and sliced green chilies

  40. Saute for awhile until the curry leaves turn crisp

  41. Add hing, sugar and salt

  42. Pour water

  43. Bring it to a rolling boil and turn off

  44. Stir a few times to dissolve the sugar

  45. Cover this and leave it to cool down a bit

  46. Remove the dhokla pan from the steamer and cool it completely

  47. After it cools down, using a knife to loosen the sides if needed

  48. Keep a plate over the pan and invert the dhokla to the plate

  49. Ensure the dhokla has cooled completely before removing it

  50. Cut to squares

  51. Spread the spices all over the khaman dhokla

  52. First pour half cup of the tempering water and wait for a while

  53. Then pour the rest

  54. All of the water will be absorbed by the dhokla

  55. Cool completely

  56. Sprinkle toasted sesame seeds along with fresh coconut & fine chopped coriander leaves

  57. Serve dhokla with green chutney or red garlic chutney

No extra notes


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