Khaman Dhokla
Feather-light steamed gram flour cakes finished with a crackling mustard-curry leaf tempering, the everyday snack of every Gujarati home.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Dhokla steamer
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 7 g
- carbs
- 22 g
- fibre
- 4 g
- protein
- 7 g
- calories
- 180 kcal
Instructions
- 1
Whisk the besan (gram flour), curd, turmeric, ginger-chilli paste, 1 tbsp sugar, and enough water into a smooth, thick batter.
- 2
Grease a steaming tin. Let the batter rest for 10 minutes while bringing the steamer water to a boil.
- 3
Right before steaming, stir in the eno fruit salt and 2 tablespoons of water. The batter will froth up quickly.
- 4
Pour the batter immediately into the greased tin. Steam on high heat for 15-18 minutes until an inserted skewer comes out clean.
- 5
Let it cool slightly. Cut into squares while still in the tin.
- 6
Heat oil in a small pan until the mustard seeds pop. Add the curry leaves and slit green chillies.
- 7
Add 100 ml water and the remaining sugar to the hot oil mixture. Bring to a simmer, then pour evenly over the dhokla squares.
- 8
Scatter grated coconut and coriander over the top before serving.
Chef's tips
Do not over-steam or the dhokla will turn dry, so check it with a skewer after 15 minutes. Pouring the warm sweet water over the dhokla while it is still warm helps it soak in evenly.
Ingredient substitutions
- eno fruit salt → baking soda with a squeeze of lemon
Storage
Keeps well refrigerated in an airtight box for 2 days.
Reheating
Steam for 2-3 minutes to restore softness; microwaving can toughen it.
Common mistakes to avoid
- •Leaving the batter to sit after stirring in the eno, which makes it lose its bubbles before steaming.
Serving suggestions
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