Soft and Spongy Khaman Dhokla Recipe

Ingredients

• For the Dhokla Batter:
• 1 cup gram flour (besan)
• 1/4 cup fine semolina (rava/sooji) - optional, for texture
• 1/2 cup sour curd (dahi) or 1/4 cup lemon juice for vegan version
• 1 tbsp ginger-green chili paste
• 1/4 tsp turmeric powder (haldi)
• 1 tsp sugar
• Salt to taste
• Approx. 1/2 cup water (as needed for batter consistency)
• 1 tsp fruit salt (Eno) or 1/2 tsp baking soda + 1 tsp lemon juice
• For the Tempering (Tadka):
• 1 tbsp oil
• 1 tsp mustard seeds (rai)
• 1 tsp sesame seeds (til)
• Pinch of asafoetida (hing)
• 7-8 curry leaves
• 1-2 green chilies, slit lengthwise
• 2 tbsp water
• 1 tsp sugar
• 1 tbsp lemon juice
• For Garnish:
• 2 tbsp chopped fresh coriander leaves
• 2 tbsp grated fresh coconut (optional)

Instructions

1. 1

   Step 1: Prepare the Steamer. Grease a 6-inch diameter round or square dhokla plate/pan with a little oil. Set up a steamer (large pot with a stand or idli steamer) with 2-3 cups of water and bring it to a boil over medium-high heat.

2. 2

   Step 2: Make the Dhokla Batter. In a large bowl, combine gram flour, fine semolina (if using), ginger-green chili paste, turmeric powder, sugar, and salt. Add sour curd (or lemon juice for vegan). Gradually add water, whisking continuously to form a smooth, thick, yet pouring consistency batter. Ensure there are no lumps. Cover and let it rest for 15 minutes.

3. 3

   Step 3: Activate and Steam the Dhokla. Just before steaming, add Eno fruit salt (or baking soda + lemon juice) to the batter. Gently mix it in one direction until the batter becomes frothy and light. Immediately pour the batter into the greased dhokla plate. Place the plate in the preheated steamer. Cover and steam for 15-20 minutes on medium-high heat. To check for doneness, insert a knife or toothpick; if it comes out clean, the dhokla is ready.

4. 4

   Step 4: Prepare the Tempering. While the dhokla is steaming, prepare the tadka. Heat 1 tbsp oil in a small pan. Add mustard seeds and let them splutter. Then add sesame seeds, asafoetida, curry leaves, and slit green chilies. Sauté for a few seconds. Add 2 tbsp water, 1 tsp sugar, and 1 tbsp lemon juice. Bring to a quick boil and then turn off the heat.

5. 5

   Step 5: Cool and Temper the Dhokla. Once the dhokla is cooked, remove it from the steamer and let it cool for 5-10 minutes. This helps in easy removal. Invert the plate onto a cutting board and gently tap to release the dhokla. Cut it into desired square or diamond pieces. Evenly pour the prepared tempering over the dhokla pieces, ensuring it soaks into all parts.

6. 6

   Step 6: Garnish and Serve. Garnish with fresh chopped coriander leaves and grated fresh coconut (if using). Serve the soft and spongy Khaman Dhokla warm with green chutney or simply enjoy as is.