Snacks

Steamed Snacks

Soft And Spicy Khaman DhoklaVeg

Learn how to make authentic, soft, and spongy Dhokla at home with this simple, step-by-step recipe. This classic Gujarati snack is made with a gram flour (besan) batter, steamed to perfection, and finished with a flavorful tempering of mustard seeds, green chilies, curry leaves, and a touch of lemon syrup. It is a light, healthy, and delicious option perfect for breakfast or evening tea. Follow this easy guide to achieve that signature light texture and tangy, savory flavor.

Soft And Spicy Khaman Dhokla
Prep:15 min
Cook:35 min
Total:50 min
Serves:4-5
Special Note by chef:
Whisk the batter properly to make the khaman soft and airy. Add baking soda only just before steaming for maximum fluffiness. Avoid over-steaming, as it may make the khaman dry. Pour tempering while the khaman is slightly warm so it absorbs flavor well. Use ice cubes in chutney to retain its fresh green color.
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Ingredients

For Khaman:

1 cup Water

1 tsp Citric Acid

3 tbsp Sugar

1 tsp Salt

1 tbsp Groundnut Oil

2 cup Gram Flour (besan)

as needed Water

For greasing Oil

1 tsp Baking Soda

1 tbsp Water

For Tempering:

2 tbsp Groundnut Oil

1 tbsp Mustard Seeds

3 piece Green Chilli (slit)

10 leaves Curry Leaves (for tempering)

1 tsp Asafoetida Powder (Hing)

1 cup Water

2 tbsp Sugar

to taste Salt

For garnishing Grated coconut

For garnishing Coriander Leaves (finely chopped)

Instructions

1

In a large bowl, add: Water ,Citric acid ,Sugar ,Salt and Groundnut oil

2

Whisk for 2–3 minutes until sugar and citric acid dissolve completely

3

Sieve in gram flour (besan) and whisk for 3–4 minutes until smooth and lump-free. Cover and let the batter rest for 10 minutes.

4

Meanwhile, heat a steamer on high flame. Grease a steaming tray or plate with oil and keep it ready.

5

After resting, add baking soda mixed with 1 tbsp water. Whisk well for 2–3 minutes until the batter becomes light and fluffy.

6

Immediately transfer the batter into the greased tray and tap gently.

7

Place the tray in the steamer, cover, and steam for 20–25 minutes or until a knife inserted comes out clean.

8

Remove and let it cool to room temperature.

9

Heat oil in a pan and add: Mustard seeds, Green chilies, Curry leaves and Asafoetida

10

Add water, sugar, and salt. Boil for 2–3 minutes, then switch off the flame.

11

Demold the cooled khaman by flipping onto a plate. Cut into square pieces.

12

Pour the prepared tempering evenly over the khaman.

13

Garnish with chopped coriander and grated coconut. Serve with thick green chutney.

Nutrition Facts