Khaman Dhokla Recipe is a fun, easy and delicious recipe, which you can make for breakfast or a teatime snack. It is a Instant Dhokla Recipe which is made from gramflour and semolina/sooji/rava, it is a steamed cake which is topped with tadka, and served with chutney.
Khaman Dhokla Recipe is one where the dhokla batter is made with both gram flour and semolina/sooji/rava, which helps bring in the lentil taste to the batter, which is present in the tradiotational fermented batter dhokla recipe and a lip smacking taste.
The tadka is made with oil, sesame seeds, mustard seeds and cumin seeds and curry leaves, all of which are poured over the steaming hot dhoklas. The tadka is the very important part of the Instant Khaman Dhokla Recipe, as it provides the moister to the Dhoklas along with delicious flavour.
Serve Khaman Dhokla Recipe along with some chutney/dip, the most famous chutneys/dips that goes along with it are Green Chutney, Imli/Tamarind Chutney, Coconut Chutney, Tomato Sauce, etc.
Khaman Dhokla Recipe
Equipment
- Mixing Bowl
- Dhokla Steamer with Plates
Ingredients
- 1 Cup Gram Flour
- 11/2 tbsp Rava/Semolina/Sooji
- 3 tsp Powdered Sugar
- 1 tsp Ginger Garlic Paste
- 1 tbsp Green Chilli Paste
- 1 tsp Salt
- 1 Lemon juiced
- Water
- 1 tbsp Oil
- 2 tbsp Eno fruit salt
Tadka
- 2 tbsp OIl
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- Asefoetida
- 2 tbsp Sesame Seeds(Till)
- 10-15 Curry Leaves
- 4-5 Green Chillies Chopped, not finely
- 3 tbsp Water
- 1/2 tsp salt
- 1 tsp lemon juice
Garnishing
- Coconut shreded
- Corainder chopped
Instructions
- To start making Khaman Dhokla Recipe, firstly sieve the gram flour and take it in a mixing bowl, combine the sooji, powdered sugar, ginger garlic paste, green chilli paste, salt as per taste and lemon juice, mix the mixture. Now add in the 1 cup water and mix well. Make sure the batter is lumps free and smooth.
- Mix vigorously and allow it to sit for a good 15 minutes. After the 15 minutes you will see the batter has fluffed up well.
- Meanwhile, preheat the steamer with water and keep it ready. Also grease dhokla plates with oil.
- Now take the batter and add oil, and eno fruit salt, give the batter a good mix quickly. Now pour the batter into the greased dhokla plates.
- Place the plates in the steamer, cover it and steam for 7-10 minutes until firm.
- Open the lid insert a greased knife to check if it’s done. If the greased knife comes out clean then the dhokla is steamed properly, if it does not come out clean then steam it for 5 mins more and then check again.
- Let the Dhoklas cool for 10 mins before you cut them, else it will fail to make clean squares.
- After 10 mins, de-mould dhoklas and cut them into squares.
Tadka
- In a pan, heat oil on medium flame, add the mustard seeds and cumin seeds, allow them to crackle, next add the curry leaves, green chillies, asafoetida, and sesame seeds.
- After a minute, lower the flame, and add 3 tbsp of water into it carefully. Then add in the 1 tsp of lemon juice and ½ tsp of salt. Mix it well.
- Pour this tadka over the Dhoklas, and spread properly. Garnish it with shredded coconut and chopped coriander leaves. It is ready to eat, serve.
- Serve this recipe with any dip of your choice. It tastes best with green chutney, imli chutney or coconut chutney. Tomato Ketchup is the evergreen dip option.
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