Khaman is one of Gujarat’s most loved snacks, but did you know it was originally popularised in the Surat and Saurashtra regions? Unlike white dhokla, khaman skips rice and fermentation altogether. It’s fluffy, lemony, and slightly sweet, thanks to yoghurt and a simple tadka. If you’ve only ever had packaged versions, this homemade one will taste like a bite straight out of a local farsan shop in Ahmedabad.
Grease an aluminium baking tin or thali with a few drops of oil and set aside. This prevents the batter from sticking and helps with easy removal later.
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Step 2: Make The Batter
In a large bowl, mix gram flour, salt, yoghurt, and ginger-green chilli paste. Add water slowly while whisking until smooth and lump-free.
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Step 3: Add Fruit Salt
Just before steaming, add fruit salt and 1 tablespoon of water over it. Mix gently until the batter becomes light and frothy.
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Step 4: Steam The Dhokla
Pour the batter into the greased tin. Steam it in a pre-heated steamer for 10–15 minutes or until a knife inserted comes out clean. Let it cool slightly before cutting into squares.
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Step 5: Make The Tempering
Heat oil in a small pan. Add mustard seeds and let them splutter. Add hing, sesame seeds, curry leaves, and green chillies. Stir for 30 seconds. Add ¼ cup water and sugar. Bring to a boil.
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Step 6: Assemble And Serve
Pour the tempering evenly over the warm dhokla. Let it sit for 5 minutes to absorb the flavours. Garnish with chopped coriander leaves and serve with green chutney.
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Indian
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