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Khaman dhokla recipe | instant khaman dhokla | Gujarati khaman dhokla

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 4 servings

Ingredients
 

For khaman dhokla

  • 150 grm or 1.5 cup besan
  • 1 tsp salt
  • 2 tbsp sugar
  • Pinch of turmeric powder
  • Pinch of hing
  • 2 green chilli
  • 1 lemon juice
  • 1 cup water
  • 2 tbsp oil
  • 1 packet lemon flavor Eno fruit salt

For dhokla tempering

  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 3-4 green chilli
  • 8-10 curry leaves
  • ¼ cup water
  • 2 tbsp sugar
  • Some coriander leaves

For besan chutney

  • 4 tbsp besan
  • ¼ tsp turmeric powder
  • Salt to taste
  • 1 tbsp lemon juice
  • 2 tbsp sugar
  • 1 tsp green chilli paste
  • ½ tsp ginger paste
  • 2.5 cup water
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • Pinch of hing
  • 4-5 curry leaves

Instructions

To make khaman dhokla, follow these steps:

  • In a mixer jar, add besan, salt, sugar, turmeric powder, hing, chopped green chili, lemon juice, and water. Grind it into a smooth paste.
  • Transfer the ground batter into a mixing bowl and add oil to it. Mix well and whisk the batter for 2 minutes.
  • Cover the batter and let it rest for 10 minutes.
  • Now, add 1 packet of lemon-flavored Eno to the batter and mix well.
  • Pour the batter into a greased steel plate.
  • In a cooker, add 3-4 cups of water and place a stand in the center. Preheat the cooker for 5 minutes.
  • Place the dhokla plate on the stand in the cooker. Cover the cooker with a lid, without the whistle, and steam the dhokla on medium-high flame for 15 minutes.
  • Once the dhokla is properly steamed, allow it to cool down slightly.
  • Cut the dhokla into square pieces.
  • In a tadka pan, add oil, mustard seeds, slit green chilies, and curry leaves. Sauté them.
  • Add 1/4 cup of water and sugar to the tadka. Stir continuously until the sugar is completely dissolved.
  • Pour the tadka mixture over the dhokla pieces. Mix well.
  • Garnish with coriander leaves and serve with chutney.

To make besan chutney, here are the steps:

  • In a mixing bowl, add besan, turmeric powder, salt, lemon juice, sugar, green chili paste, and ginger paste.
  • Add water and mix well to form a smooth mixture.
  • In a pan, heat oil and add mustard seeds, hing, and curry leaves. Sauté them.
  • Add the prepared mixture to the pan and mix well.
  • Keep the flame on low and cook the chutney mixture for 5-7 minutes.
  • Switch off the gas and serve the besan chutney with khaman dhokla.

Notes

  • Do not add more water while grinding the batter.
  • The consistency of dhokla batter should be smooth and flowing like a ribbon.
  • Let the dhokla batter rest for 10 minutes to allow the besan to soak properly.
  • After adding ENO, stir the batter continuously for 1 minute to incorporate it into the batter.
  • The dhokla batter should be frothy with a velvety texture.
  • Steam the dhokla on a high-medium flame for 15 minutes. Avoid over-steaming the dhokla.
  • When preparing the tempering for the dhokla, add water and sugar to keep it soft and moist after it cools down.
  • Khaman dhokla taste great when it serve with besan chutney.