Khaman Dhokla | How to make Khaman Dhokla

By Shweta Goyal  |  22nd May 2017  |  
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  • Khaman Dhokla, How to make Khaman Dhokla
Khaman Dhoklaby Shweta Goyal
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About Khaman Dhokla Recipe

Khaman dhokla, a Gujrati dish, also known as dhokra, is a perfect light snack you can enjoy any time of the day.

Khaman dhokla is a delicious dish which is enjoyed by the people of every age group. The recipe by Shweta Goyal teaches how to make Khaman dhokla step by step in detail. This makes it easy to cook Khaman dhokla in your kitchen at home. This recipe can be served to 2 people. You can find this dish at most restaurants and you can also prepare Khaman dhokla at home. This amazing and mouthwatering Khaman dhokla takes 300 minutes for the preparation and 600 minutes for cooking. The aroma of this Khaman dhokla is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Khaman dhokla is a good option for you. The flavour of Khaman dhokla is palatable and you will enjoy each and every bite of this. Try this Khaman dhokla and impress your family and friends.

Khaman Dhokla

Ingredients to make Khaman Dhokla

  • 1 Cup - besan
  • 1 teaspoon - ginger chilli paste
  • 1/2 teaspoon - haldi
  • 1 packet - ENO fruit salt
  • 3 tablespoon - lemon juice
  • salt to taste
  • 2 tablespoon - sugar
  • 1 tablespoon - mustard seeds
  • 9-10 - curry leaves
  • 3 tablespoon - oil
  • coriander leaves
  • 3 - Green chilies

How to make Khaman Dhokla

  1. Add besan with ginger chilli paste in a bowl.
  2. Add haldi, ENO, sugar, oil, salt and lemon juice in the bowl.
  3. Mix them well to make a thick batter using water.
  4. Pour the batter in the greased tin and steam for 15 minutes.
  5. Take the dhokla out and place it on a plate.
  6. Take a tempering pan, add oil, mustard seeds, 2 tablespoon sugar, 3 green chilies, 1 teaspoon lemon juice, curry leaves and 1 cup water.
  7. Boil the mixture and spread it over the dhokla.
  8. Let it rest for 2 minutes then garnish with coriander leaves and it's ready to serve.

My Tip:

Ensure that the batter is without lumps otherwise the dhokla will not be spongy.

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