Khaman dhokla (Gujarati: ઢોકળા) is a vegetarian food item that originates from the Indian state of Gujarat. It is a savory steamed cake made from fermented batter derived from rice and chickpea splits. Dhokla is soft and fluffy, mildly tangy-sweet and a great snack anytime of the day. It can be eaten for breakfast, as a main course or as a side dish.
Every time my husband and I would bring the ready to eat dhokla’s available in Indian stores, I would say, I should try making it at home sometime. I was talking to my mom when I mentioned it to her about buying the dhokla maker next time I’m in India. Guess what!!! In my next parcel – I received the idly- dhokla maker. I adored this combo. Love the size of the cooker. I must say it is perfect size for two people and can easily serve unto 6 people. Mom’s are the simply the best!!
The first time I made dhokla using a ready made mix, it did’t turn out good. Next time I decided to try making it from scratch and it came out real good!
As you read below, I have cooked it using steaming technique in the dhokla maker. Since my dhokla maker had both idly & dhokla plates, I tried making dhokla in idly plates/pan.
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
- 5 cups besan/gram flour
- 1 tbsp rava or semolina (optional)
- 3 tsp ginger-green chilies paste, 1 inch ginger + 3 or 4 green chilies crushed in a mortar-pestle
- 2 to 3 pinches of turmeric powder
- a generous pinch of asafoetida
- 5-2 tsp eno or fruit salt or ½ to ¾ tsp baking soda
- 1 tsp salt or as required
- 1 tsp lime juice
- 1 cup water or add as required- the amount of water required depends on the quality of gram flour, so add as required to make a thick yet flowing batter.
- 2 tbsp oil
- ⅓ cup water
- 1 tsp mustard seeds
- 1 sprig curry leaves, about 8 to 10 curry leaves
- 2-3 green chili (optional)
- 1 tsp lime juice
- 2 tsp sugar
- 2 tbsp chopped coriander
- 2 tbsp grated coconut
Step to Khaman mini dhokla recipe:
- You may grease a steamer pan with ¼ tsp oil or use olive/vegetable oil spray. I like to spray a little oil and spread using your finger.
- Take 1.5 cups besan/gram flour in a mixing bowl.
- Add 2 to 3 pinches of turmeric powder, a pinch of asafetida, 1 tsp lime juice and 3 tsp ginger-green chilies paste (I like to add three-four green chillies and 1inch ginger to the mixer and make a paste) and salt as per taste. Tip: avoid adding too much of turmeric powder as then the fruit salt or baking soda reacts with the turmeric powder and makes it red in color, thereby giving reddish specks or tones in the dhokla.
- Add 1 cup water or as required to make thick yet flowing mixture.
- Add 1 tbsp rava or sooji. This is entirely optional.
- Mix them together to a smooth thick batter without any lumps.Tip: The batter should be thick yet flowing. If the batter become thin, add 1 to 2 tbsp sooji/rava or besan.
- Take 2 to 3 cups of water in a steamer pan or electric cooker or pressure cooker and bring it to boil. The amount of water to be added depends on the size of the steamer or pressure cooker.
- To leaven he dhokla mix commonly used fruit salt ENO is used, which is comprised of 60% baking soda and 40% citric acid. Add 1.5 tsp eno or fruit salt. Some people prefer the alkaline taste and can add upto 2tsp of fruit salt. You may use baking soda too, however baking soda gives the soapy aroma if used in excess. If yoy are adding baking soda, then add from ½ tsp to ¾ tsp. Tip: Both Eno and baking soda react with turmeric powder and gives a reddish tinge or spots in dhokla. So just add little turmeric powder or skip it completely.
- Begin to stir the eno with the batter briskly and quickly. The fruit salt should be mixed evenly with the batter or else you get uneven texture in the dhokla.
- The batter would become frothy and bubbly, so you have to be quick.
- Pour the batter in the greased pan. Gently shake so that the batter evens out in the pan.
- Place the pan in a steamer or electric rice cooker or pressure cooker. The water should already be boiling or hot when you place the pan with the dhokla batter. When using pressure cooker, remove the vent weight/whistle from the lid and cover the cooker tightly with its lid.
- Steam for 12 to 15 minutes on a medium to high flame.
- To check, insert a toothpick/greased knife and if it comes out clean, the dhokla is done. Tip: If the toothpick has the batter on it, then you need to steam for some more time.
- Remove the dhokla in a plate. If the pan is greased well, the khaman can be removed easily on the plate.
- If you have used a dhokla pan, slice the khaman and keep aside. If you have prepared it using idly pan, no need for slicing.
Tempering the khaman mini dhokla:
- Take a small pan, heat 2 tbsp oil.
- Add 1 tsp mustard seeds and allow them to crackle.
- When the mustard seeds are crackling, add 8 to 10 curry leaves and to 1 -3 green chiliies (optional).
- Then add ⅓ cup water. Be careful while adding water as the mixture sizzles.
- Add 2 tsp sugar.
- Stir and allow the tempering mixture to come to a boil.
- Pour this tempering mixture evenly on the khaman dhokla.
- Garnish using 2 tbsp chopped coriander seeds and 2 tbsp grated coconut.
- You can serve with coriander chutney/ tamarind chutney/ enjoy as it is.
Hope you like my recipe. Please try and share your comments.