Khaman Dhokla, a steamed cake made of chickpea flour is a traditional Gujarati delicacy. Oh yes. a delicacy and my family favorite!! We enjoy this soft, juicy, sweet and sour steamed cake with spicy fried green chilies :) A great combination!!
These dhoklas/steamed cakes are easy to make. It is important to make it nice and sweet, soft by using ENO fruit salt and sprinkling water over it after it is steamed. Chickpea flour/gram flour has a tendency to absorb water (that is why you tend to drink more water after having chickpea flour products). Some khaman dhoklas dry easily and stick to the palate of your mouth. But, these soft juicy one are sure to melt away!!
Mix 1 cup besan/gram flour/chickpea flour, 1 1/2 tbsp. Semolina/rawa, 1/2 tsp citric acid/nimbo ke phool (available as granules), 4 tbsp. sugar and 1 tsp. salt.
Semolina
Citric Acid
Sugar
Salt
Mix dry ingredients.
Add 3/4 cup water to make a smooth paste and whisk well for 5 -7 minutes till sugar and citric acid dissolves.
Add a pinch of turmeric.
Use a large pot and a metal ring to steam the batter.
I use a large steel container 7 inch by 3 inch to pour the batter in.
These dhoklas are usually tall unlike white dhoklas that are thin and sleek. :)
Grease the container well.
Add 1 1/2 tsp. ENO fruit salt and 2 tbsp. of water over ENO. Mix and whisk well quickly. The batter bubbles up. Quickly pour the bubbled batter in a greased thali or a flat bottom steel container or steel box.
Water in the large pot should boil before you place your dhokla batter to be steamed.
Cover and steam for 20-25 minutes.
Get the lid off and cool for 5 minutes.
Cut into square pieces and pour 1/2 cup water.
Air cells/holes that will retain water to make a spongy dhokla.
Temper: Heat 2 tbsp. oil. Add 1 tbsp. mustard seeds, chopped green chilies (fry them well) and few curry leaves. Add 1/2 cup water to the temper while taking care for it to not splatter. Add hot temper and water over Khaman Dhokla.
Sprinkle Cilantro and Grated Coconut!!
Hey Shital, I tried this recipe recently and it turned out great. Thanks a lot.
ReplyDeleteThanks a lot! It means a lot to me! :)
Deleteis sugar not much quantity for one cup of besan
ReplyDeleteHello, It is one cup of besan, but when you make the batter and add ENO it fluffs up and is more quantity. This is not going to turn it super sweet. Also, gujarati Khaman Dhokla's are sweet and sour in taste. Try this out, and let me now what you think.
DeleteThanks,
Shital
Very well explained, even a novice like me could make it , Thanks.
ReplyDeleteThank you Yogadhamma! :)
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ReplyDeleteYour recipe looks perfect Shital but i dont have citric acid, can i use anything else ??
ReplyDeleteCitric acid are nimboo ke phool which can be easily found at a local grocery store. I have not tried with regular lemon juice yet. But you can try it. Citric acids imparts a unique flavor to the khaman dhokla. Enjoy!
DeleteHi Shital, I tried this recipe first without the water that is added to the steamed dhokla thinking I didn't water too much water that I get in the Dhokla at some of the shops in India but the sponginess was missing. So I decided to give it another try with the water and the result was awesome. I have been in search for a good instant khaman dhokla recipe for while and I think I found one finally :) Thanks for the wonderful recipe.
ReplyDelete:) I am glad your re tried and liking it! Thanks for the feedback.
DeleteHi Shital, very nice recipe. I don't have a big vessel and ring so can I make it in cooker without whistle? If yes how much time and any variations needed in recipe?
ReplyDeleteHi Shital, very nice recipe. I don't have a big vessel and ring so can I make it in cooker without whistle? If yes how much time and any variations needed in recipe?
ReplyDeleteYes you can. Instead of covering the vessel with the cooker lid. Just cover it with a big thali or some other lid. You don't want the steam to escape. Use this technique and steam for 20 minutes.
DeleteHi Shital, Can I make this recipe in microwave? Thanks!
ReplyDeleteI haven't tried this in a microwave...i know people make it...dhoklas are steamed...and microwaving is a different technique of cooking....you can try it out and let me know how it turns out.
DeleteHi Shital, Made this today..mine becomes soggy and its not airy as yours..what could be the mistake from my side ? Followed your recipe exactly..can you tell the heat should be medium or high ?
ReplyDeleteoh oh...so sorry about that...heat should be on medium high...not very high that the water bubbles go into the dhokla batter...that can make it soggy. let it steam well and remove and let it sit for 5 mins before adding some water to it.
DeleteHi Shital, Made this today..mine becomes soggy and its not airy as yours..what could be the mistake from my side ? Followed your recipe exactly..can you tell the heat should be medium or high ?
ReplyDeleteHi Shital, Can I use baking soda instead of Eno??
ReplyDeleteno baking soda will not make it very light and fluffy.
Deletecold water or warm water?
ReplyDeletejust regular water.
DeleteHi--recipe looks very yummy--is it ok to less sugar?
ReplyDeleteyes you can add less sugar.
DeleteI have tried many khaman recipes, but this one is a keeper. They came out perfect- tasty, spongy and moist. Thank you so much for this no-fail recipe :)
ReplyDeleteAwesome recipe . I made super yummy dhokla in first attempt after using this recipe
ReplyDeleteI don't understand this part. Pour water? Warm or normal? I have seen people add sugar water+ tadka.
ReplyDeleteCut into square pieces and pour 1/2 cup water.
Air cells/holes that will retain water to make a spongy dhokla.
Hi Rachana, I have added enough sugar to the batter so I do not add sugar water. The key to spongy dhokla is well cook soft dhokla with lot of cells or poscketa that will absorb water like a sponge.
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