Sunday, May 27, 2012

Khaman Dhokla

Khaman Dhokla is a very popular savory snack of gujarath, made out of gram flour i.e chick pea flour. It is also called dhokra. It is very easy to make and can be made in a jiffy. So here is the recipe for the super soft and spongy dhokra.....

Ingredients :

Besan ( Kadalai mavu) / Chick pea flour - 1 Cup
Beaten Sour curd / Yogurt - 5 Table Spoon
Sooji / Rava / Semolina - 1 & 1/2 Table Spoon
Ginger - 1 inch Piece
Green chilies - 2 Nos
Water - 3/4 Cup
Eno fruit Salt - 1 & 1/2 Teaspoon or (Cooking Soda - 1/2 Teaspoon)
Lemon Juice - 1 Teaspoon
Sugar - 3 Teaspoon
Salt - 1 Teaspoon
Turmeric Powder - A generous pinch.

To Temper :

Oil - 1 Teaspoon
Mustard Seeds - 1 Teaspoon
Sesame Seeds - 1 Teaspoon
Coriander Leaves - 2 Table Spoon (Finely Chopped)
Green chilies - 2 (chopped)
Asafoetida - A Generous Pinch.
Water - 2 Table Spoon.

Method : 

Grind ginger and green chilies with little water to a smooth fine paste. Now in a mixing bowl, add besan, rava, curd, ginger chili paste, water, lemon juice, sugar, salt and mix it well, so that sugar dissolves, and no lumps are formed, then keep it aside.

Grease oil in plate, and when you are about to make dhokla, add eno fruit salt to it and pour 2 teaspoon of water over it, when the bubbles form, mix gently, and pour the batter immediately in to the greased plate, and steam it for 12 to 15 minutes. (insert a tooth pick in the middle if it comes out clean, its done) Allow it to cool for 5 minutes and invert to a plate and cut it in to squares or desired shapes.

Heat oil in a pan add mustard seeds, after it splutters, add sesame seeds, fry till it becomes slight golden brown in color, now add green chilies add asafoetida, and stir continuously for a one or 2 seconds and switch off the flame, now add 2 table spoons of water to it, and pour this over dhokla pieces. Garnish it with chopped fresh coriander leaves. Soft and spongy dhokla's are ready to be served with green chutney. You can call it chick pea savory cake too :-)

Notes :

Use a plate which is maximum 6 inch in diameter for the above measurement, if you use a bigger plate, then the dhokla will become flat.
After you temper, make sure you add water to it, please do not skip this ( It helps to eat dhokla's with ease (while swallowing)).
Make sure you add eno salt (with little water over it) only when you are about to make dhokla.
If you are using pressure cooker, make sure not to put the whistle.
Do not add more water.

Variation :

You can add 3/4 Cup of besan / Chick pea flour and 1/4 Cup of soy flour, to make it even more healthier.
You can add grated coconut as garnishing instead of sesame seeds.


  1. looks so soft. love the close up pic

  2. Looks yummy

  3. SO soft and delicious..perfectly done and well explained

  4. I like to grab one looks so soft.. Happy to follow you :)
    Participate and win prizes
    The Master Chef Contest

  5. yummy and fluffu them :)

  6. I love dhokla .....thanks for sharing this nice and healthy recipe.

  7. this has been in my to do list for sooo long's time to give it a try i guess, Ur post is sooo tempting...:).BTW will there be any change in the final product if i use baking soda instead of fruit salt..?

    1. Thanks Chitra, yes it will definitely have some slight difference in the texture...But not bad, so you can give it a try!!! just given as an option to try even if you don't have eno fruit salt....

  8. u have a beautiful blog Krupa..........first time here ...will follow u ..cheers !

  9. Tried your Khaman Dhokla receipe and it was excellent. Thank you so much.

    1. Thanks for the feedback :-) Glad u liked it. Please do try the other recipes as well :-)


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