Fluffy Khaman Dhokla Recipe
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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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.
- 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
- 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)
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.
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.
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.
Once the dhokla is ready, generously pour the prepared sauce over the steamed sponge cake. Garnish your creation with desiccated coconut.
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.
- 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.