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Fluffy Khaman Dhokla Recipe

Khaman Dhokla

Khaman Dhokla, originating from the western state of Gujarat and now it has become a favorite across the country and beyond. Khaman Dhokla is a steamed, spongy cake made from chickpea flour. Bursting with flavor, it's not only a staple in Indian households but also a favorite among those seeking a quick and savory treat.

This classic dish not only satisfies your taste buds but also provides a comforting and authentic culinary experience. Perfect for breakfast, a snack, or even a light meal, this recipe is bound to become a favorite in your repertoire. Experiment with it, share it with friends and family, and savor the joy of creating a timeless Gujarati delicacy.

Serve this airy delight at your next gathering or savor it as a soul-satisfying snack. The interplay of spices, textures, and the burst of freshness from the sauce make this dish a true culinary masterpiece. Today we'll explore the art of creating the perfect Khaman Dhokla step by step, from the batter to the zesty sauce that elevates its taste.

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 5
Best Season: Suitable throughout the year
Description

The balance of savory and tangy flavors, combined with the soft and spongy texture, makes this dish an absolute winner. Serve it as a snack, breakfast item, or party appetizer, and watch as it disappears within moments.

Ingredients
    Batter
  • 1 1/2 cups chickpea flour
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp turmeric powder
  • 1 tsp eno fruit salt (if you don't have it, use baking soda)
  • Water
    • Sauce
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1 red chili
  • 5 pcs curry leaves
  • 1/2 tsp salt
  • 2 tsp sugar
  • 1/2 lime
  • water
  • 1 sprig coriander leaves
  • Desiccated coconut (for garnish)
Instructions
  1. 1

    Begin by combining the chickpea flour with salt, sugar, and turmeric powder in a bowl. Stir the mixture well, adding just enough water to achieve a smooth consistency. Avoid making the batter too runny or too thick. Now, add the eno fruit salt (or baking soda) and mix thoroughly.

  2. 2

    Preheat your steamer and pour the batter into a baking pan and place it in the steamer. Allow it to steam for approximately 20 minutes, or until the sponge cake texture is achieved. 

  3. 3

    Heat oil in a pan, add mustard seeds, curry leaves, and red chili until they crackle. Mix in a bit of water, followed by salt, sugar, and lime juice. Throw in coriander leaves and let the concoction boil for a while before turning off the heat.

  4. 4

    Once the dhokla is ready, generously pour the prepared sauce over the steamed sponge cake. Garnish your creation with desiccated coconut.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 179kcal
% Daily Value *
Total Fat 7.9g13%
Saturated Fat 3.19g16%
Sodium 508mg22%
Potassium 326mg10%
Total Carbohydrate 20.9g7%
Dietary Fiber 4.4g18%
Sugars 5.9g
Protein 6.9g14%
Calcium 24 mg
Iron 3 mg

* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Note
  • Consistency is Key: Achieving the right consistency for the batter is crucial. It should be smooth, without any lumps, and have a pouring consistency. Add water gradually to avoid making it too runny.
  • Steaming Perfection: Steam the dhokla in a preheated steamer for around 20 minutes or until a toothpick inserted into the center comes out clean. Be cautious not to over-steam, as it may result in a dry texture.
  • The Magic of Eno Fruit Salt: Eno fruit salt is a key ingredient that contributes to the fluffiness of the dhokla. If you don't have eno, you can use baking soda as a substitute. Ensure that the eno or baking soda is well mixed into the batter for optimal leavening.
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