Khaman dhokla recipe – A popular Gujarati snack recipe

The past two weeks went very busy as the kids are at home on vacation. Finally today school reopened and I had time to post one of my favorite snacks.  I have tried this a few times and this time I thought of blogging this. I learnt this from here , but she gave me the recipe for suji dhokla, but I replace it with besan, since I love this khaman dhokla. Check out my Gujarathi Khandvi recipe and khatta dhokla .

 

 

  • In a wide vessel, add the besan, curd, green chili paste, turmeric powder, salt, sugar, and lemon juice, and mix well without any lumps.
  • Don‚Äôt add any water to it.
  • The curd will be quite enough to make the paste.
Dhokla recipe - 1
  • Cover it with a lid and keep it aside for 1/2 an hour to 1 hour.
  • I kept it for an hour.
dhokla-recipe - 2
  • After an hour, grease a wide-mouthed kadai with little oil.
  • Transfer the mixture to it.
  • Just add the ENO FRUIT SALT.
Khaman dhokla - 3
  • Keep the steamer hot before adding any salt to it.
  • The consistency will be like idli batter.
  • Normally after adding Eno salt the mixture will slightly loosen.
  • If you find it very thick, can add 1 or 2 tbsp of water.
Dhokla recipe - 4
  • Steam this mixture for 10 ‚Äì12 minutes.
Khaman dhokla - 5
  • Check whether it is completely cooked, by inserting a knife or fork into the vessel.
  • Allow it to cool.
  • After 2- 4 mins, just tilt the vessel fully to a plate.
  • Take it out carefully.
healthy dhokla - 6
  • In a kadai, add oil and add the mustard seeds and the vertically slit deseeded green chili.
  • When it crackles, pour it over the dhokla.
khaman dhokla - 7
  • Cut into square or diamond shapes.
  • Serve with green chutney.
khaman-dhokla - 8 khaman-dhokla - 9

Khaman Dhokla recipe

Ingredients

  • 1 cup Besan | kadala maavu
  • 1 cup Curd
  • Salt as needed
  • 1 tsp Green chili
  • 1/2 tsp Turmeric powder
  • 1 tsp Sugar
  • 1 and 1/2 tsp Eno fruit salt
  • 2 tsp Lemon juice
  • 3 tsp Oil
  • 1 tsp Mustard seeds
  • 2 slit green chilis
  • Few curry leaves
  • 2 tbsp Water Optional

Instructions

  • In a wide vessel, add the besan, curd, green chili paste, turmeric powder, salt, sugar, and lemon juice, and mix well without any lumps.
  • Don’t add any water to it.
  • The curd will be quite enough to make the paste.
  • Cover it with a lid and keep it aside for 1/2 an hour to 1 hour.
  • I kept it for an hour.
  • After an hour, grease a wide-mouthed kadai with little oil.
  • Transfer the mixture to it.
  • Just add the ENO FRUIT SALT.
  • Mix well.
  • Keep the steamer hot before adding any salt to it.
  • The consistency will be like idli batter.
  • Normally after adding Eno salt the mixture will slightly loosen.
  • If u find it very thick, can add 1 or 2 tbsp of water.
  • Steam this mixture for 10 –12 minutes.
  • Check whether it is completely cooked, by inserting a knife or fork into the vessel.
  • Allow it to cool.
  • After 2- 4 mins, just tilt the vessel fully to a plate.
  • Take it out carefully.
  • In a kadai, add oil and add the mustard seeds and thecurry leaves, vertically slit deseeded green chili.
  • When it crackles, pour it over the dhokla.
  • Cut into square or diamond shapes.
  • Serve with green chutney.

Notes

  1. After adding the eno fruit salt, immediately transfer and steam the mixture, or else it will taste nice.
  2. If making in big batches, add the eno fruit salt in batches.
  3. Ensure the eno fruit salt is active, if not the batter won’t be airy and dhoklas will be hard.