Khaman Dhokla is a soft and spongy steamed snack made from gram flour, popular in Indian cuisine. This recipe is a delightful combination of tangy, sweet, and savory flavors, topped with a flavorful tadka. It's a perfect snack or breakfast option that is light yet satisfying.
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Strain gram flour in a large bowl to avoid lumps.
Gradually add water, salt, lemon juice, and oil. Whisk it well.
Let the batter rest for 15 minutes.
Add the fruit salt and whisk it until the batter becomes light and fluffy.
Grease the tin mould and transfer the batter into it.
Steam it for 15-20 minutes over a high flame.
In a hot tadka pan, add ghee, cumin, asafoetida, rai, curry leaves, and green chili.
Once slightly roasted, add water, sugar, and lemon. Stir until the water boils.
Let the tadka cool down slightly.
Pour the tadka all over the dhokla.
Allow the dhokla to soak the tadka completely.
Serve the juicy and spongy Khaman Dhokla.
Ensure the batter is lump-free for a smooth texture.
Do not overmix after adding fruit salt to retain the fluffiness.
Use a steamer with a tight lid to maintain consistent steam.
Let the tadka cool slightly before pouring to avoid overcooking the dhokla.
Can I use baking soda instead of fruit salt?
Yes, you can use baking soda as a substitute for fruit salt, but the texture may vary slightly.
How do I know if the dhokla is cooked?
Insert a toothpick into the dhokla; if it comes out clean, it is cooked.
Can I make this recipe without a steamer?
Yes, you can use a large pot with a lid and a trivet to steam the dhokla.
How long can I store Khaman Dhokla?
You can store it in an airtight container in the refrigerator for up to 2 days.
Can I skip the tadka?
The tadka adds flavor and moisture, but you can skip it if you prefer a plain dhokla.
Hi, I am an engineer + MBA with passion for cooking & video creation. I am so excited to share my love of Indian cuisine with you. I love to experiment and create new recipes which are healthy and tasty at the same time. You will find many Kid's and office tiffin ideas here. Growing up, my family always cooked traditional Indian dishes at home, and I have always been fascinated by the rich flavors and diversity of Indian food.
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