Classic Khaman Dhokla
Traditional dish · Indian
A steamed savory cake made from fermented gram flour batter, known for its spongy texture and tangy-sweet flavor. This is the quintessential Dhokla experience.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Gram flour (Besan)1.5 cups
- Semolina (Sooji/Rava)0.5 cup
- Yogurt0.5 cup
- Water1 cup
- Ginger-garlic paste1 tbsp
- Green chili paste1 tsp
- Turmeric powder0.5 tsp
- Lemon juice2 tbsp
- Sugar1 tbsp
- Saltto taste
- Eno Fruit Salt1 tsp
- Oil2 tbsp
- Mustard seeds1 tsp
- Curry leaves10-12
- Asafoetida (Hing)a pinch
- Water (for tempering)0.25 cup
- Fresh cilantrofor garnish
Steps
- 1
In a bowl, mix gram flour, semolina, yogurt, ginger-garlic paste, green chili paste, turmeric powder, lemon juice, sugar, salt, and 1 cup of water to form a smooth, thick batter. Let it ferment for at least 20 minutes.
- 2
Grease a steamer or a deep plate with oil. Heat water in a steamer or pot.
- 3
Just before steaming, add Eno fruit salt to the batter and mix gently until it becomes frothy. Pour the batter immediately into the greased plate.
- 4
Steam for 15-20 minutes on medium heat, or until a toothpick inserted comes out clean.
- 5
Let the dhokla cool slightly, then cut into diamond shapes.
- 6
Prepare the tempering: Heat oil in a small pan. Add mustard seeds, let them splutter. Add curry leaves and asafoetida. Pour this tempering over the dhokla.
- 7
Add 0.25 cup of water to the tempering pan and let it simmer for a minute. Pour this over the dhokla for extra moisture.
- 8
Garnish with fresh cilantro and serve warm.
