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Khaman Dhokla

Master the art of making perfectly soft, spongy, and juicy Khaman Dhokla with our foolproof guide, visual cues, and expert steaming tips.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 200 g Gram Flour Besan (Fine variety, sifted)
  • 1 tbsp Semolina Suji (Optional, for texture)
  • 1.5 tbsp Sugar For the batter
  • 1 tsp Salt To taste
  • 1/8 tsp Turmeric Powder Just a tiny pinch
  • 1 tsp Ginger-Green Chili Paste Freshly ground
  • 1 tbsp Lemon Juice Freshly squeezed
  • 200 ml Water Adjust as needed for batter
  • 1 tsp Eno Fruit Salt Regular, unflavored
  • 1 tbsp Oil Neutral cooking oil
  • 1 tsp Mustard Seeds For tempering
  • 1 tbsp Sesame Seeds For tempering
  • 3 pcs Green Chilies Slit lengthwise
  • 10-12 pcs Curry Leaves Fresh
  • 120 ml Water For tempering liquid
  • 1.5 tbsp Sugar For tempering liquid
  • 1 tsp Lemon Juice For tempering liquid
  • 2 tbsp Coriander Leaves Finely chopped, for garnish
  • 2 tbsp Fresh Grated Coconut For garnish

Method
 

  1. Grease an 8-inch cake pan with oil. Bring 2 inches of water to a boil in your steamer over medium-high heat. Ensure the lid is tight to capture the steam.
  2. Sift the besan and semolina into a large mixing bowl to remove all lumps and incorporate air.
  3. In another bowl, dissolve sugar, salt, lemon juice, oil, ginger-chili paste, and turmeric in 200ml of water. Pour into the flour and whisk in one direction until smooth. Rest for 10 minutes.
  4. Add Eno fruit salt to the batter with a teaspoon of water on top. Whisk gently in one direction for 10-15 seconds until the batter doubles in volume and becomes pale and frothy.
  5. Pour the batter immediately into the greased pan and steam on high heat for 15 minutes without opening the lid.
  6. Test with a toothpick in the center; it should come out clean. Let the dhokla cool for 10 minutes, demold, and cut into squares.
  7. Heat 1 tbsp of oil. Sizzle mustard seeds, sesame seeds, green chilies, and curry leaves. Add 120ml water, sugar, and lemon juice. Boil for 1 minute.
  8. Spoon the warm tempering liquid evenly over the warm sliced dhokla. Garnish with chopped coriander and fresh grated coconut.