Ingredients

Khaman Dhokla Batter

• 150g (1½ cups gram flour/besan
• salt to taste
• 1 pinch turmeric powder
• 1 pinch asafoetida/ hing
• 2 tablespoons sugar
• 2 green chillies + 1 inch ginger crushed
• 2 tablespoons lemon juice
• 1 cup water
• 2 tablespoons oil
• 1 sachet eno

Tadka For Khaman Dhokla

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 10-12 curry leaves
• 2 green chillies
• ½ cup water
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 1 pinch salt

Chutney Khaman Dhokla

• 1½ cups fresh coriander
• 2 tablespoons sugar
• 4-5 garlic cloves
• 2 green chillies
• 1 inch ginger
• 1 tablespoon lemon juice
• salt to taste
• water as required
• ½ cup dhokla

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

1. In a mixer grinder add the gram flour, salt, turmeric powder, asafoetida, sugar, crushed green chillies and ginger, lemon juice, water and grind until smooth.
2. Remove the dhokla batter in a bowl and add oil. Now mix well and keep it aside for 10 minutes.
3. Once the batter has rested add eno and 2-3 tablespoons of water and mix again. Do not overmix else the air bubbles that we have created will deflate.
4. Add the batter into a greased tin or a plate in which you want to steam the khaman dhokla.
5. To prepare the steamer, take a kadai or a deep pan and place a stand in it. Fill it 1/3 with water and bring it to a boil.
6. Now carefully place the dhokla bowl in the kadai. Cover it with a lid and let it steam for around 15 minutes on medium to high heat. To check if the dhokla is cooked, insert a knife or a toothpick and it should come out clean.
7. Once done, remove the tin from the kadai and let it cool down for 10-15 minutes.
8. With the help of a knife, remove the dhokla from the sides and transfer it on a plate.
9. Cut it into desired shape. I prefer cutting it into medium size square shapes.

For tadka

1. Heat oil in a pan and then add mustard seeds, curry leaves, green chillies and toss them for few seconds.
2. Now add water and sugar and cook till the sugar dissolves completely.
3. Once done switch off the heat and add lemon juice and salt. The tadka is ready, immediately pour it on the khaman dhokla and let it rest for 15 minutes so the dhokla soaks all the tadka.
4. Can be store in the refrigerator for upto 3 days.
5. Serve it with the chutney.

For Green Chutney

1. In a mixer grinder add fresh coriander, sugar, garlic cloves, green chillies, ginger, lemon juice, salt and water. Now grind till it gets a coarse texture. The consistency of the chutney will be medium, not very thick nor thin.
2. Add ½ cup dhokla and grind again. The consistency of the chutney should be coarse and not very smooth.
3. Serve with the khaman dhokla we prepared.
4. Can be stored in the refrigerator for upto 2 days.

Recipe Notes

• Prefer For steaming the dhokla make sure the water is boiling hot.
• Do not over beat the batter after adding eno, else it might not become soft.

CLICK HERE to subscribe to my YouTube channel for more such yummy recipes.

Next Recipe:

• Instant white dhokla recipe
• Corn dhokla recipe
• Instant handvo recipe