Khaman Dhokla
Recipe: A Gujarati Classic You Will Love

Name: ~Khaman Dhokla~ Recipe: A Gujarati Classic You Will Love
Total time: 25 min
Yield: 1
Cuisine: Indian
Ingredients: 1 cup (125 gram Gram flour (besan); 1 tbsp Semolina (rava/sooji); ½ cup Water (adjust as needed); 1 tbsp Lemon juice; 1 tsp Green chilli-ginger paste; 1 tsp Sugar; 1 tbsp Oil; ⅓ tsp Salt, (adjust to taste); ¼ tsp Turmeric powder; ¾ tsp Fruit salt (Eno); 1 tbsp Oil, For Tempering; ¾ tsp Mustard seeds; 2, slit Green chillies; ⅛ tsp Hing (asafoetida); 10–12 Curry leaves; ½ cup Water; ¼ tsp Salt (adjust to taste); 1 to 2 tbsp Sugar (adjust to taste); 2 tbsp Fresh coriander leaves (finely chopped); 2 tbsp Fresh grated coconut (optional)

25 mins

Cooking Time

Easy

Difficulty

Ingredients

Diet

Khaman dhokla is a beloved snack from Gujarat that’s light, fluffy, and packed with zesty flavours. Steamed to perfection and topped with a fragrant tempering, it’s the ultimate treat for tea time or a fantastic starter for any gathering. A comfort food cherished across India, it’s nutritious, super easy to make, and goes perfectly with chutneys and a hot cup of chai.

Ingredients

UNITSIngredients

1 cup (125 gramGram flour (besan)

1 tbspSemolina (rava/sooji)

½ cupWater (adjust as needed)

1 tbspLemon juice

1 tspGreen chilli-ginger paste

1 tspSugar

1 tbspOil

⅓ tspSalt, (adjust to taste)

¼ tspTurmeric powder

¾ tspFruit salt (Eno)

1 tbspOil, For Tempering

¾ tspMustard seeds

2, slitGreen chillies

⅛ tspHing (asafoetida)

10–12Curry leaves

½ cupWater

¼ tspSalt (adjust to taste)

1 to 2 tbspSugar (adjust to taste)

2 tbspFresh coriander leaves (finely chopped)

2 tbspFresh grated coconut (optional)

Follow
Directions

Description - Step 1

Step 1: Prepare the batter

In a bowl, pour water and add salt, sugar, oil, chilli-ginger paste, and lemon juice. Stir well until the sugar dissolves and set it aside.
In another bowl, mix gram flour, semolina, and turmeric. Give it a good mix.
Now, pour the spiced water over the gram flour, semolina, and turmeric mixture.
Whisk until smooth and lump-free. Let it rest for 10 minutes.

Description - Step 3

Step 3: Prepare tempering

Start by heating some oil in a pan. Once it's hot, toss in the mustard seeds and let them pop and sizzle.
Next, add in the green chillies and curry leaves. Sauté for a while or until the curry leaves turn crisp.
Pour in some water and sprinkle in a bit of hing, salt, and sugar. Bring it to a rolling boil for about 2 minutes.
Once done, turn off the heat and cover the pan; let it cool down.