Khaman Dhokla Recipe (Soft and Spongy)

Dhokla is a savory and delightful vegan snack originating from the vibrant state of Gujarat in western India. It’s a light and fluffy steamed cake made from gram flour (besan), which is chickpea flour. Chickpeas are a type of legume that’s not only delicious but also packed with protein and fiber. 

The fermentation process that takes place when Eno fruit salt (or another leavening agent) is added to the batter contributes to the soft and spongy texture of the dhokla. This unique culinary creation is typically enjoyed as a snack or appetizer, and it can also be part of a light lunch or dinner. Dhokla is a crowd-pleaser, and it’s perfect for those who are looking for a healthy and flavorful vegetarian option.

Ingredients

• For the Dhokla Batter
  
  • 1 ½ cups gram flour (besan)
  • ½ tsp salt
  • ½ tsp sugar
  • ½ tsp turmeric powder
  • 1 tsp Eno fruit salt (or citric acid)
  • Water

• For the Dhokla Tempering (Tadka)
  
  • 1 tsp oil
  • ½ tsp mustard seeds
  • A few green chilies, slit
  • A few curry leaves
  • ½ cup water
  • ½ tsp salt
  • 2 tsp sugar
  • Chopped coriander leaves
  • Optional: 1 tbsp grated coconut

Instructions

Make the Dhokla Batter

In a large bowl, whisk together the gram flour, salt, sugar, and turmeric powder. Gradually add water, whisking continuously, until you get a smooth batter of pouring consistency. Let the batter rest for 20-30 minutes.

Prepare for Steaming

Grease a baking tray or thali with oil. Just before steaming, add the Eno fruit salt (or citric acid) to the batter and gently fold it in. Stay undermixed.

Steam the Dhokla

 In a steamer or pressure cooker, bring sufficient water to a boil. Place the greased tray with batter into the steamer and steam for 15-20 minutes, or until a toothpick inserted into the dhokla comes out clean.

Make the Dhokla Tempering

While the dhokla steams, heat the oil in a small pan. Add mustard seeds and let them splutter. Then, add green chilies and curry leaves and fry for a few seconds. Pour in half a cup of water, salt, and sugar. Bring the mixture to a boil, then simmer for one minute.

Assemble and Serve

Once cooked, take the dhokla tray out of the steamer and let it cool slightly. Then, cut the dhokla into squares. Pour the hot tempering over the dhokla, making sure to coat it evenly. Garnish with chopped coriander leaves and grated coconut, if using.

Tips

• Adjust the amount of green chilies according to your spice preference.
• For a richer flavor, you can add a tablespoon of curd (yogurt) to the batter.
• Sieving the gram flour ensures a smoother texture for the dhokla.
• Don’t overmix the batter after adding eno, as it can make the dhokla dense.
• Dhokla tastes best when served at room temperature.

Enjoy your delicious homemade healthy Dhokla (Gujarati Snack)!