Sweet and Tangy Khaman Dhokla: A Classic Gujarati Snack
50 minutes
1373 reads
About Sweet and Tangy Khaman Dhokla: A Classic Gujarati Snack
Imagine sinking your teeth into a cloud-like savory snack, bursting with sweet and tangy flavors. That's Khaman Dhokla, a beloved Gujarati delicacy, perfect for breakfast, a light meal, or a delightful teatime treat.This steamed vegetarian recipe boasts a melt-in-your-mouth texture thanks to a clever combination of gram flour and semolina. We've also incorporated jaggery for a touch of wholesome sweetness that complements the traditional tang.Enjoy this light and airy Khaman Dhokla warm, enhanced with a sizzling tempering of mustard seeds and curry leaves. It's an experience that will tantalize your taste buds and leave you wanting more.
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Recipe Time & More
Prep25 minutes
Cook25 minutes
Total50 minutes
Ingredients
Batter
- 1/2 cup Gram Flour besan
- 1/2 cup Yogurt curd
- 1 tbsp Semolina suji
- 3/4 cup Water or as needed
- 1 1/2 tsp Salt or to taste
- 1/2 tsp Sugar
- 1 tsp Baking Soda
Tempering
- 1 tbsp Oil for tempering
- 1 tsp Mustard Seeds rai
- 8-10 Curry Leaves
- 1/4 tsp Chili Powder red
- 1/4 tsp Asafoetida hing
- 2 tbsp Lemon Juice
Instructions
- In a mixing bowl, combine the gram flour, semolina, yogurt, sugar, salt, and water.
- Whisk thoroughly until the batter is smooth and lump-free. The batter should be thick yet pourable. Let it rest for 20 minutes to allow the gram flour to absorb the liquid and create a light and airy texture.
- Grease a metal container or steamer plate with oil. This prevents the dhokla from sticking.
- Just before steaming, whisk in the baking soda. This creates air bubbles and contributes to the dhokla's fluffy texture. Pour the batter into the greased container.
- Steam the dhokla for 15-20 minutes. Check for doneness by inserting a toothpick or skewer into the center. If it comes out clean, the dhokla is cooked.
- While the dhokla steams, prepare the tempering. Heat the oil in a small pan. Add the mustard seeds and let them splutter. This releases their aromatic flavor.
- Add the curry leaves and red chili powder to the tempering, sautéing briefly. Stir in 1/4 cup of water, asafoetida, and sugar. Bring the mixture to a simmer.
- Remove the tempering from the heat and stir in the lemon juice. This adds a tangy kick to the dhokla.
- Once the dhokla is cooked, let it cool slightly before cutting it into squares or diamonds.
- Pour the tempering evenly over the dhokla pieces. Let it soak in for a few minutes before serving. This allows the dhokla to absorb the flavorful tempering.
Recipe Notes
Good To Know
- For extra fluffiness, whisk the batter in one direction for several minutes before adding baking soda to incorporate more air.
- For a more pronounced tang, add a teaspoon of lemon juice or a pinch of citric acid to the batter with the yogurt.
- Garnish with freshly grated coconut and chopped coriander before serving.
- For a classic Gujarati touch, temper mustard seeds, sesame seeds, and slit green chilies in hot oil and drizzle over the dhokla.
Expert Tips
- Use fresh yogurt for the best flavor and texture. If using Greek yogurt, thin it slightly with water or milk for a similar consistency to regular yogurt.
- Don't overmix the batter after adding the baking soda. Gently fold it in until just combined to avoid a dense texture.
- Ensure the steamer is hot and producing steam before placing the dhokla in to cook. This will ensure even rising and cooking.
Storage Instructions
- Store leftover khaman dhokla in an airtight container at room temperature for up to 8 hours.
- Refrigerate for longer storage.
- Steam or microwave for 30 seconds to restore softness before serving.
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Recipe Nutrition
Calories: 174kcalCarbohydrates: 33gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 1710mgFiber: 2gSugar: 5g
Geeta Biswas
Articles: 919
5 Comments
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Such a tempting dish! Thank you.
Absolutely wonderful! Can’t wait to make it.
This looks so tasty! Thank you.
This looks perfect! Thanks for posting.
Such a scrumptious dish! Thank you.