Light and fluffy, this tasty Gujarati snack made from chickpea flour is protein rich and takes just 20 minutes to make from scratch.
Once considered to be a regional delicacy, Dhokla is now a popular snack throughout India.
What is Khaman Dhokla?
Khaman dhokla is a steamed savoury cake from the state of Gujarat, India, where it is usually prepared for breakfast (with Masala Tea) or as a snack (Gujaratis call these kind of snacks farsan).
This dhokla has a soft, fluffy texture, making it light and airy. The flavours are tangy, a little spicy and slightly sweet. Being nutritious and low in calories, this is a great anytime snack.
This recipe is quick and easy, and does not need fermenting.
How to make it
- Set up the steamer so that the water is boiling by the time you are ready to use it.
- Use a heat resistant bowl that fits in the steamer. Sift the chickpea flour (besan) into the bowl and add the rest for the ingredients for the dhokla, then mix well. To prepare the mixture, the amount of water required depends of the quality of the chickpea flour, so add just enough to make a smooth batter.
- Make sure that the water in the steamer is boiling before adding the baking soda and lemon juice to the mixture. This is because the batter will need to be placed into the steamer as soon as the soda starts reacting with the lemon juice.
- The mixture will rise during steaming so do not fill the dish/pan to the rim.
- After cooking, remove the pan from the steamer and pour a small amount of water over the dhokla to keep it moist and soft.
- While the water is being absorbed, prepare the tempering.
- Gently turm out the dhokla cake and pour the tempering over the dhokla.
- Cut squares and garnish with chopped coriander leaves. Serve warm with a Coriander Chutney.
To make it gluten free, leave out the semolina.
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- Heat resistant bowl
For the dhokla
- 1 1/2 cup chickpea flour
- 1 1/2 tablespoons fine semolina flour
- 3/4 cup water
- 1 teaspoon lemon juice
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 medium green chilli minced
- 1 inch ginger minced
- 1 teaspoon baking soda
- 1 teaspoon lemon juice
- 3 tablespoons water
For the tempering
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 3 curry leaves
- 1 medium green chilli cut in half
- 1 tablespoon coriander chopped
- To make the dhokla
- Prepare the steamer by bringing the water to a boil.
- Meanwhile, sift the chickpea flour into a heat resistant bowl*.
- Add the semolina, salt, sugar, 1 teaspoon lemon juice, 3/4 cup water, green chilli, ginger and mix till it becomes a smooth batter (add a little more water if required).
- When the water is boiling in the steamer, add the baking soda and lemon juice to the mixture.
- Mix and immediately pour into a greased 8-inch pan. Place the dish in the steamer immediately. Cover and steam for 15 minutes.
- Check that the dhokla is cooked through by inserting a clean knife through it and if it comes out clean, it is ready. If not, steam for another 2-3 minutes.
- Remove from the steamer, pour the 3 tablespoons water over the dhokla and set aside to prepare the tempering.
To make the tempering
- In a small saucepan, heat the oil on medium heat and add the mustard seeds. Once they start to crackle, add the curry leaves, asafoetida and green chilli and fry for 30 seconds.
- Pour and spread over the dhokla. Garnish with chopped coriander.
- Cut the dhokla into squares and serve warm with a coriander chutney.
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