Khaman Dhokla | How to make Khaman Dhokla

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ByAfreen Usman
Created on 24th Aug 2015
  • Khaman Dhokla, How to make Khaman Dhokla
Khaman Dhoklaby Afreen Usman
  • Khaman Dhokla | How to make Khaman Dhokla (50 likes)

  • 5 reviews
    Rate It!
  • By Afreen Usman
    Created on 24th Aug 2015

About Khaman Dhokla

Loved this easy recipe which is adapted from foodviva

Khaman Dhokla is an aromatic, flavorful and delicious dish which is very much popular in Gujarat. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Khaman Dhokla is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Khaman Dhokla at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 12 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Khaman Dhokla by Afreen Usman in step by step with pictures so you can easily learn how to cook the perfect Khaman Dhokla at your home without any difficulties. Khaman Dhokla is one of the representative dishes of Gujarat which you can serve in any special occasions.

  • Prep Time0mins
  • Cook Time12mins
  • Serves0People
Khaman Dhokla

Ingredients to make Khaman Dhokla

  • For the dhokla: 1 cup besan
  • 1 tbsp semolina
  • 1 tsp Ginger - green chillies paste
  • 1 tsp salt or to taste
  • Juice of 1 lemon
  • 1 sachet Eno fruit salt
  • 1/4 cup dahi / yoghurt
  • 3 / 4 cup water
  • oil for greasing
  • For tempering
  • 1 tbsp refined oil
  • 1/2 tsp mustard seeds
  • A pinch of hing / asafoetida
  • 1/2 tsp cumin
  • 1/2 tsp sesame seeds
  • 8 - 10 curry leaves
  • 2-3 green chillies slit into two
  • 2 tbsp sugar
  • 1 / 3rd cup water
  • For garnishing
  • Finely chopped coriander leaves
  • Dessicated coconut

How to make Khaman Dhokla

  1. Mix all the ingredients for dhokla except Eno and oil. Mix till you get a smooth paste. Take a large, thick bottom utensil with a lid. Put some water in it.
  2. Heat water in a large saucepan. Now put a metallic bowl in the middle of the water and turn on flame. Cover the large utensil with its lid wrapped in a clean kitchen towel. Let it pre heat for 2-3 minutes.
  3. Take a smaller aluminium mould or thali which fits into the big utensil that we have put to pre heat. Grease it with some oil.
  4. Now back to the besan mixture, add the Eno to the batter and mix well and you will see that the batter will double in volume. Pour it in the mould, put the mould in the big utensil to steam.
  5. Let it steam on medium flame for 12-15 minutes (mine was ready in 12 minutes). Remove from fire and let it cool.
  6. Prepare the tempering while waiting for the dhokla to steam. In a frying pan, put some oil, when it heats a little, add hing and mustard seeds. They the seeds start crackling, add the cumin, curry leaves, green chillies and sesame seeds, saute for a minute.
  7. Now add the water and sugar and cook till the sugar dissolves in the water. Remove from heat. Once the dhokla cools for a while, unmould it, cut into square pieces, pour the tempering making sure that you cover all the pieces.
  8. Garnish with coriander leaves and coconut flakes. Let the tempering soak for 10 to 15 minutes
My Tip: Tastes best when served chilled with green coriander chutney

Reviews for Khaman Dhokla (5)

Purnima Nagaraja8 months ago
Enough is a bicarbonate salt makes the dhokla fluffy and soft..and porous

Parul Jaina year ago

Shilpi lala2 years ago
Lovely recipe :D However how does eno help in this dish? Please enlighten me as I'm confused

Sujata Limbu2 years ago
looks so yumm!

Pappy K2 years ago
Looks so delicious