Khaman Dhokla – खमन ढोकला: Khaman Dhokla Recipe is a famous traditional Gujarati Indian snack. It is made by steaming gram flour (बेसन/चने का आटा) and tempering it with warm sugar syrup. Like many other Gujarati dishes, it has a delicious sweet and salty taste.
Whenever I make it, it turns out yummy, except for my first attempt. That time, it looked so ugly that I threw it away. But on my second try, it came very close to the restaurant taste. By trying and trying, I finally got the perfect one, and now it always turns out perfect… 😀
Try this recipe and tell me how your Khaman Dhokla turned out in the comment box.
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Khaman Dhokla
Course: SnacksCuisine: Indian12
pieces15
minutes15
minutes100
kcal30
minutesThis Khaman Dhokla is made up by steaming a Gram Flour batter and tempering with worm sugar syrup. Can have as an evening snack.
Ingredients
Gram Flour (बेसन/चने का आटा) – 1 cup
Curd (दही) – 1/4 cup
Eno – 1 tsp.
Green Chilli (हरी मिर्च) – 5
Curry Leaves (करी पत्ते) – 10-15
Coriander Leaves (हरा धनिया) – 2 tbsp.
Fresh Coconut (ताजा नारियल) – 1/4
Mustard Seeds (सरसों) – 1/2 tsp.
Asafoetida(हींग) – 1 pinch
Sugar (चीनी) – 1 tbsp.
Oil (तेल) – 3 tbsp.
Water (पानी) – 1 cup
Salt (नमक)as per taste.
Directions
- Take 3-4 cup of water in steamer at bottom and heat it over medium flame.
- In a mixing bowl take gram flour (बेसन/चने का आटा), 3/4 cup water, curd (दही), 1 tsp. oil and salt as per taste. Mix well into smooth batter without lumps. Add Eno and stir in one direction for approx. 1 minute. You will notice its size would increase to almost double.
- Now, pour batter immediately into greased tin and fill it up to 1/2-inch thickness.
- Place tin into steamer and steam for 10-12 minutes over medium flame.
- After 10-12 minutes, insert a knife or toothpick into dhokla and check if it comes out clean. If it does, then it is ready otherwise cook 2-3 minutes more.
- In the meanwhile, let’s make dhokla seasoning water. Slit 2-3 green chillies (हरी मिर्च). Keep aside.
- Heat 2 tbsp. oil in small pan; add mustard seeds (सरसों) and asafoetida (हींग). When mustard seeds (सरसों) start crackling add curry leaves (करी पत्ते) and slited green chilli (हरी मिर्च). Sauté them for few seconds.
- Add 1/3 cup water and sugar and pinch of salt; bring it to boil and cook it for a minute on high heat. Keep aside.
- When Dhokla ready, takeout tin from steamer and pour some dhokla seasoning water over it.
- Now, let dhokla cool completely in room temperature. Cut fluffy Khaman dhokla into small squares pieces using knife and take out into a plate.
- Pour remaining dhokla seasoning water over this Khaman dhokla.
- Garnish with chopped coriander leaves and grated coconut. Serve cool.
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