Khaman Dhokla: The Fluffy & Tangy Gujarati Steamed Cake

 

Khaman Dhokla # The Fluffy & Tangy Gujarati Steamed Cake

Khaman Dhokla is a quintessential savory snack from the western Indian state of Gujarat. Light, spongy, and bursting with a tangy-sweet flavor, it's a healthy steamed cake made primarily from gram flour (besan). Once cooked, it's tempered with aromatic mustard seeds, curry leaves, and green chilies, then often garnished with fresh coriander and grated coconut. Khaman Dhokla is a popular breakfast item, a beloved tea-time snack, or a light meal, offering a delightful combination of textures and flavors that are both comforting and refreshing. Our recipe will guide you to create perfectly fluffy and moist dhoklas at home, without the need for traditional fermentation.

Preparation Time: 20 minutes

Cooking Time: 15-20 minutes (steaming) + 5 minutes (tempering)

Total Time: 40-45 minutes

Difficulty: Easy to Medium

Serves 2-3

INGREDIENTS

• For the Dhokla Batter

ü  Gram Flour (Besan): 1 cup (100g)

ü  Semolina (Sooji/Rava), fine: 1 tablespoon (optional, for softer texture)

ü  Sugar: 1 teaspoon

ü  Salt: 1/2 teaspoon (or to taste)

ü  Turmeric Powder: 1/4 teaspoon (for color)

ü  Ginger-Green Chili Paste: 1 teaspoon (or 1/2-inch ginger + 1 green chili, crushed)

ü  Lemon Juice: 1 tablespoon

ü  Water: 3/4 cup (180ml), approximately (adjust as needed)

ü  Eno Fruit Salt (Plain/Unflavored): 1 teaspoon (or 1/2 tsp baking soda + 1/2 tsp citric acid/tartaric acid)

• For the Tempering (Tadka)

ü  Oil: 1 tablespoon

ü  Mustard Seeds: 1 teaspoon

ü  Asafoetida (Hing): A tiny pinch

ü  Green Chilies: 1-2, slit lengthwise.

ü  Curry Leaves: 6-8

ü  Water: 2 tablespoons

ü  Sugar: 1 teaspoon

ü  Lemon Juice: 1 teaspoon

• For Garnishing (Optional)

ü  Fresh Coriander Leaves: 1 tablespoon, chopped.

ü  Fresh Grated Coconut: 1 tablespoon

Tools & Equipment

• Steamer setup (large pot with a stand/rack and lid, or an idli cooker/dedicated dhokla steamer)
• Round or square baking tin/plate (6–7-inch diameter)
• Large mixing bowl
• Whisk
• Small pan (for tempering)
• Knife
• Measuring spoons and cups

INSTRUCTIONS

1. Prepare the Steamer
• Grease your steaming tin/plate thoroughly with oil.
• Fill the steamer pot with 1-2 inches of water, place a stand/rack inside, and bring the water to a boil.
2. Prepare the Dhokla Batter
• In a large mixing bowl, combine gram flour, semolina (if using), sugar, salt, turmeric powder, ginger-green chili pastes, and lemon juice.
• Gradually add water while whisking continuously to form a smooth, lump-free batter of pouring consistency (it should be thick but pourable, like pancake batter).
• Cover the bowl and let the batter rest for 15-20 minutes. This allows the besan to hydrate and the semolina (if used) to swell.
3. Steam the Dhokla
• Just before steaming, add the Eno fruit salt (or baking soda + citric acid) to the batter.
• Pour 1 tablespoon of water over the Eno to activate it.
• Whisk gently and quickly for only about 10-15 seconds until the batter becomes frothy and light. Do not over-mix, or the air bubbles will escape.
• Immediately pour the batter into the greased steaming tin/plate.
• Carefully place the tin into the preheated steamer.
• Cover the steamer tightly and steam on medium-high heat for 15-20 minutes.
• To check for doneness, insert a toothpick or knife into the center. If it comes out clean, the dhokla is cooked.
• Turn off the heat and let the dhokla sit in the steamer for 5 minutes before removing.
• Remove the tin from the steamer and let it cool slightly for 5-10 minutes. This helps it release easily.
• Invert the dhokla onto a plate and cut it into desired squares or diamond shapes.
4. Prepare the Tempering (Tadka)
• In a small pan, heat 1 tablespoon of oil over medium heat.
• Add mustard seeds. Once they splutter, add asafoetida, slit green chilies, and curry leaves. Sauté for 30 seconds until aromatic.
• Carefully add 2 tablespoons of water, 1 teaspoon of sugar, and 1 teaspoon of lemon juice. Bring to a quick boil, stirring until the sugar dissolves.
5. Finish and Serve
• Pour the hot tempering mixture evenly over the cut dhokla pieces, ensuring each piece gets some of the tempering liquid.
• Garnish with fresh chopped coriander leaves and fresh grated coconut (if using).
• Serve warm with green chutney, tamarind chutney, or simply plain.

Macro Information (Approximate per serving - 1/2 of recipe)

v  Calories: 250-300 kcal

v  Protein: 10-12g

v  Fat: 8-10g

v  Carbohydrates: 35-40g

v  Fiber: 4-6g

Note: These are approximate values and can vary based on exact ingredient quantities, especially oil used in tempering.

Tips and Variations

• Eno Fruit Salt: Eno is crucial for instant fluffiness. Do not add it until just before steaming. If you don't have Eno, use the baking soda + citric acid combination.
• Batter Consistency: The batter should be thick but pourable. If it's too thick, the dhokla will be dense; if too thin, it won't rise properly.
• Don't Overmix: Once Eno is added, mix quickly and gently. Overmixing will cause the air bubbles to escape, resulting in a flat dhokla.
• Steaming Time: Avoid opening the steamer lid too early during steaming, as this can cause the dhokla to deflate.
• Cooling: Letting the dhokla cool slightly before cutting makes for cleaner pieces.
• Sooji (Semolina): Adding a little fine semolina gives a slightly coarser, yet still soft, texture to the dhokla. It's optional but recommended.
• Green Pea Dhokla: Add some mashed green peas to the batter for a variation.
• Corn Dhokla: Grate fresh corn and add it to the batter for a seasonal twist.
• Rava Dhokla: Use semolina as the primary flour instead of besan for a different texture (this recipe would vary considerably).
• Sprouted Moong Dal Dhokla: A healthier version using soaked and ground sprouted moong dal, which requires fermentation.

FQA

Q- My Dhokla is not fluffy/spongy. What went wrong?

A: Common reasons include: * Over-mixing the batter after adding Eno (losing air bubbles). * Steaming at too low or too high a heat. * Opening the steamer lid too early. * Expired Eno or baking soda. * Dough consistency being too thick or too thin.

Q- Can I use regular baking soda instead of Eno?

A: Yes, but you'll need an acid to activate it, typically citric acid (tartaric acid) or a good amount of lemon juice. For this recipe, if using 1/2 tsp baking soda, you'd typically pair it with 1/2 tsp citric acid powder for best results, added just before steaming.

Q- How do I store leftover Dhokla?

A: Store leftover dhokla in an airtight container in the refrigerator for 2-3 days. Reheat gently in a microwave or steamer until warm.

Q- Can I prepare the batter ahead of time?

A: You can prepare the basic batter (before adding Eno) a few hours in advance and refrigerate it. Add the Eno and steam just before serving for the best texture.