If you're a fan of Indian cuisine, you won't want to miss out on the delicious and fluffy Khaman Dhokla. Originating from the western state of Gujarat, this vegetarian snack is a popular favourite throughout India. Made from gram flour, semolina, and a blend of aromatic spices, khaman dhokla is a light and healthy snack perfect for any day.
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Bring water to a boil in a large pot or a steamer on medium to high heat.
Grease the idli plates of the stand with oil and set aside.
Add gram flour (besan), semolina (suji), ginger, turmeric, sugar, salt, oil, and water to a mixing bowl. Mix the ingredients thoroughly until a smooth batter forms. Beat the batter in one direction for 2-3 minutes to incorporate air.
Add fruit salt, and 1 tbsp of water to the batter and quickly mix to combine. Avoid over-whisking.
Immediately pour the batter into the idli plates.
Cover the idli stand in the pot or steamer with a lid.
Steam the dhokla for approximately 15 minutes or until it is fully cooked. Check the doneness of the dhokla by inserting a knife or a toothpick in the centre. If it comes out clean, the dhokla is ready.
Once cooked, remove the dhokla from the idli stand and let it cool for a few minutes.
Heat oil in a pan. Add mustard seeds and let them crackle.
Add curry leaves, green chillies, salt, water, sugar and lemon juice to the pan. Stir for a minute.
Pour the tempering over the dhokla.
Serve hot with tamarind or green chutney.
The yield of this recipe will vary depending on the size of your idli stand and how thick you pour the batter. You can expect to make around 12-15 pieces of dhokla using a standard idli stand. This quantity can serve 3-4 people as a snack or appetizer.
The amount of water needed for batter may vary depending on the flour's texture, whether fine or coarse.
Ensure the water is boiling before placing the dhokla batter plates.
If you don't have an idli stand, use a cake pan or a baking dish for the batter and steam.
If you don't have fruit salt, you can substitute baking soda with lemon juice.
How do I make Khaman Dhokla fluffy and light?
To achieve a fluffy and light texture in Khaman Dhokla, it's essential to beat the batter in one direction for 2-3 minutes to incorporate air. Additionally, adding fruit salt (Eno) just before steaming is crucial, as it helps the batter rise during cooking.
Can I make Khaman Dhokla gluten-free?
Yes, you can make Khaman Dhokla gluten-free by substituting gram flour (besan) with a gluten-free flour blend. However, ensure that the semolina (suji) is also gluten-free, as traditional semolina is made from wheat.
What are some good storage tips for leftover Khaman Dhokla?
To store leftover Khaman Dhokla, let it cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It can be refrigerated for up to 3 days. To reheat, steam it for a few minutes or microwave it with a splash of water to keep it moist.
What can I serve with Khaman Dhokla for a complete meal?
Khaman Dhokla pairs wonderfully with tamarind chutney or green chutney for dipping. You can also serve it alongside a fresh salad or yogurt to create a balanced meal. For a more substantial dish, consider serving it with a side of spiced potatoes or a vegetable curry.
What can I use instead of fruit salt (Eno) in Khaman Dhokla?
If you don't have fruit salt (Eno) on hand, you can substitute it with baking powder. Use about 1 teaspoon of baking powder for every tablespoon of fruit salt. However, keep in mind that the texture may vary slightly, and it's best to add it just before steaming.
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