Tasty Gujarati Dhokla Recipe
Learn The Ultimate Khaman Dhokla Recipe
Khaman dhokla is a savoury and sweet snack that you can enjoy at any time of the day. You can prepare this fluffy, soft, mouth-watering appetiser in many ways. It is a well-loved delicacy from Gujarat’s cuisine, among some of the beloved veg recipes that delight your taste buds!
Khaman dhokla is made using steamers that magnify the batter made using dhokla ingredients. However, every khaman dhokla recipe is unique and made with slight variations. But you can also make the best khaman dhokla at home using the recipe here!
About Khaman Dhokla - How is it Different from Dhokla?
Khaman dhokla is a spongy and light delicacy made using spices, besan (gram flour), and herbs. Such a combination gives it a hint of savoury flavour while keeping a sweet profile. Khaman is also known as the yellow dhokla, whose colour comes from the yellow besan used in its dhokla recipe. However, how is it any different from an ordinary dhokla?
The difference between khaman and dhokla exists in their recipes and how they are made. An ordinary dhokla is made using fermented ground lentils and rice batter. Whereas the khaman dhokla is made using gram flour. Moreover, the batter of khaman dhokla is not fermented, unlike the general dhokla batter. Also, there is a difference in the taste of both dhoklas, along with their colour.
Leavening Ingredients for Khaman Dhokla
A leavening (or rising) ingredient in your dhokla recipe is crucial when creating pillowy and soft khaman dhoklas. You can choose a single rising ingredient or create a combination of two. These ingredients can include the following:
Fruit Salt
Using fruit salt as a rising agent for your dhokla recipe will give you the light texture of your khaman. Fruit salt comprises sodium carbonate, sodium bicarbonate, and citric acid, which bubbles and releases carbon dioxide when put in water.
Citric Acid or Lemon Juice
Khaman dhokla can also be made using lemon juice or citric acid. Both give your dhokla a spongy texture that gives your snack its unique feel. But if you use citric acid instead of lemon juice, you must use pure and food-grade citric acid.
Baking Soda
You can also use baking soda as the rising agent in your dhokla recipe. However, you must be careful of how much soda you use, considering adding too much can give your dhokla a soapy aroma.
Prepare the Batter of Khaman Dhokla
You can make the khaman batter easily if you know the dhokla ingredients you need to use. Hence, you can use the below-given ingredients to make your dhokla:
- 1 and ½ cups of gram flour or 120 grams of besan
- 2-3 pinches of turmeric powder
- 1 and ½ tablespoons of lime or lemon juice
- 1 and ½ teaspoons green chilli paste
- 1 and ½ teaspoons ginger paste
- A generous pinch of asafoetida
- 1 teaspoon salt as per taste
- 1 tablespoon sugar as per taste
- 1 tablespoon oil
- 1 tablespoon sooji, semolina or rava
Pro Tip: Use gram flour with a fine texture when putting the above ingredients in a bowl. You can also use chickpea flour if you do not have gram flour. Also, you can swap lemon juice with citric acid. Further, avoid putting too much turmeric powder since the baking soda or fruit salt will react with the powder and make your dhokla red.
How to Make Khaman Dhokla? A Step-by-step Guide
Step 1: Once you collect all the ingredients, add 1 tablespoon of oil and 1 cup of water to create a smooth-flowing batter. The amount of water needed will depend on the quality of the flour you are using. But you must put water according to the need and the consistency.
Step 2: Add 1 tablespoon of semolina or rava while stirring the mixture. It is optional, but it will give your dhokla a good texture. After this, you continue whisking your batter until it has no lumps.
Step 3: After making your dhokla batter, pour 2 teaspoons of fruit salt to make your dhokla soft and fluffy. If baking soda is your rising agent, use only ½ to ¾ teaspoon. Stir your rising agent briskly with the batter so that it's all even together.
Step 4: Grease your pan with some teaspoons of oil.
Step 5: Pour the dhokla batter, when it's ready, into the greased pan, and gently shake the pan so that the batter evens out.
Step 6: Put the pan in a pressure cooker or a steamer when the water has become hot or has boiled. But if you use a pressure cooker, remove the whistle from the lid and tightly cover the top.
Step 7: Steam your dhoklas in the cooker for 12-15 minutes while keeping it on medium-high or medium heat. You can steam the dhoklas using an electric rice cooker for 15-20 minutes.
Step 8: Now, wait for the dhokla to steam and take it out once it's ready. Flip the pan upside down so the dhokla comes out clean, and cut it into small square pieces.
Step 9: After this, you can simply temper the dhokla using oil, mustard seeds, curry leaves, cumin seeds, green chilli, sesame seeds, sugar, and water. Pour the dhokla temper when it's still boiling. Once you have poured it on your dhokla, you can garnish it with 2-3 tablespoons of coriander leaves and grated coconuts. And you are done!
Conclusion
Serve these tempting dhokla cakes with chutneys such as mint, papaya, or coriander. You may also pair the dhoklas with tamarind chutney to give it a tangy twist. Making Gujarati dhokla has become even simpler when you know the khaman dhokla recipe.
Frequently Asked Questions (FAQs)
How do I make my dhokla spongy?
You can make your dhokla spongy using a leavening agent such as baking soda, lemon juice, or Eno. Eno has all the qualities of a leavening agent that will give your dhokla the spongy texture and feel you need.
Which is the best rising agent for khaman dhokla?
The best-rising agent combines Eno with lime juice or even Eno with citric acid. Both give you fluffy and delicious results that make your dhokla rise and have an airy texture.
How do I avoid red or orange spots in my dhokla?
You can avoid getting orange or red spots in your dhokla by putting the right quantity of turmeric in your dhokla. Too much turmeric and baking soda makes dhokla red or orange.
