Khaman Dhokla is an all-time favorite Gujarati snack recipe. It is a combination of sweet and sour flavors, making it a delightful snack that can also be enjoyed as a morning breakfast or served to sudden guests at home. In this recipe, I will share a quick and super easy method to make dhokla within 20-25 minutes. It is an easy and foolproof recipe for soft and spongy khaman dhokla, even if it’s your first attempt. Give it a try!
The key to making quick and easy khaman dhokla at home is as follows:
- Firstly, ensure that the dhokla batter has a medium thickness and a ribbon-like pouring consistency. Grind the dhokla batter well so that air particles incorporate into it, resulting in soft and spongy dhokla. You can use a hand whisk instead of a mixer jar.
- Khaman dhokla tastes great when it has a slightly sweet and sour flavor. Use lemon juice to provide the sourness to the dhokla batter. Alternatively, you can use limbu na phool (citric acid) as a substitute.
- For soft and fluffy dhokla, add Eno to the batter. If desired, you can replace Eno with baking soda. However, I recommend using very little turmeric as it can react with baking soda and cause pink spots to appear.
- Steam the dhokla in a cooker. If you don’t have a cooker, you can use a kadai or a steamer instead. Preheating the steamer or kadai helps in making the dhokla spongy.
- Enhance the flavor and taste of the cooked dhokla by spreading some tempering on top.
- Lastly, khaman dhokla tastes great when served hot with besan chutney.
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Khaman dhokla recipe | instant khaman dhokla | Gujarati khaman dhokla
Ingredients
For khaman dhokla
- 150 grm or 1.5 cup besan
- 1 tsp salt
- 2 tbsp sugar
- Pinch of turmeric powder
- Pinch of hing
- 2 green chilli
- 1 lemon juice
- 1 cup water
- 2 tbsp oil
- 1 packet lemon flavor Eno fruit salt
For dhokla tempering
- 2 tbsp oil
- 1 tsp mustard seeds
- 3-4 green chilli
- 8-10 curry leaves
- ยผ cup water
- 2 tbsp sugar
- Some coriander leaves
For besan chutney
- 4 tbsp besan
- ยผ tsp turmeric powder
- Salt to taste
- 1 tbsp lemon juice
- 2 tbsp sugar
- 1 tsp green chilli paste
- ยฝ tsp ginger paste
- 2.5 cup water
- 2 tbsp oil
- 1 tsp mustard seeds
- Pinch of hing
- 4-5 curry leaves
Instructions
To make khaman dhokla, follow these steps:
- In a mixer jar, add besan, salt, sugar, turmeric powder, hing, chopped green chili, lemon juice, and water. Grind it into a smooth paste.
- Transfer the ground batter into a mixing bowl and add oil to it. Mix well and whisk the batter for 2 minutes.
- Cover the batter and let it rest for 10 minutes.
- Now, add 1 packet of lemon-flavored Eno to the batter and mix well.
- Pour the batter into a greased steel plate.
- In a cooker, add 3-4 cups of water and place a stand in the center. Preheat the cooker for 5 minutes.
- Place the dhokla plate on the stand in the cooker. Cover the cooker with a lid, without the whistle, and steam the dhokla on medium-high flame for 15 minutes.
- Once the dhokla is properly steamed, allow it to cool down slightly.
- Cut the dhokla into square pieces.
- In a tadka pan, add oil, mustard seeds, slit green chilies, and curry leaves. Sautรฉ them.
- Add 1/4 cup of water and sugar to the tadka. Stir continuously until the sugar is completely dissolved.
- Pour the tadka mixture over the dhokla pieces. Mix well.
- Garnish with coriander leaves and serve with chutney.
To make besan chutney, here are the steps:
- In a mixing bowl, add besan, turmeric powder, salt, lemon juice, sugar, green chili paste, and ginger paste.
- Add water and mix well to form a smooth mixture.
- In a pan, heat oil and add mustard seeds, hing, and curry leaves. Sautรฉ them.
- Add the prepared mixture to the pan and mix well.
- Keep the flame on low and cook the chutney mixture for 5-7 minutes.
- Switch off the gas and serve the besan chutney with khaman dhokla.
Notes
- Do not add more water while grinding the batter.
- The consistency of dhokla batter should be smooth and flowing like a ribbon.
- Let the dhokla batter rest for 10 minutes to allow the besan to soak properly.
- After adding ENO, stir the batter continuously for 1 minute to incorporate it into the batter.
- The dhokla batter should be frothy with a velvety texture.
- Steam the dhokla on a high-medium flame for 15 minutes. Avoid over-steaming the dhokla.
- When preparing the tempering for the dhokla, add water and sugar to keep it soft and moist after it cools down.
- Khaman dhokla taste great when it serve with besan chutney.
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