Shaswati Khaman Dhokla is a popular and traditional Gujarati snack that has gained immense popularity throughout India and even worldwide. It is a soft, spongy, and mildly tangy steamed cake made primarily from gram flour (besan) and is known for its delightful texture and unique flavor. Khaman Dhokla is not just a snack but also a common breakfast dish and is often served during festivals, parties, and as a tea-time snack.
Preparation Time: 10 minutes
Steaming Time: 20 minutes
Serves: 2 person
Ingredients
1cup-240ml; 1tablespoon – 15ml; 1teaspoon – 5ml;
Ingredients for Dhokla Batter:
– 1+1/4 cup Gram flour (besan)
– 1/8 tsp Turmeric powder
– 1/4 tsp Ginger paste
– 1/2 tsp Lemon juice
– 1/4 cup Water
– 1 tsp Sugar
– 2 tbsp Curd
– Salt to taste
– 1 tsp Vegetable oil
– 1 tsp Eno (fruit salt)
To preparing the tempering:
– 2 tsp Vegetable oil
– 1/2 tsp Mustard seeds
– 1 tbsp chopped Coriander leaves
– 1 Green chilli, finely chopped
– 1 bunch Curry leaves
– 1/4 tsp Hing (Asafoetida)
– 2/3 cup Water
– 1 tbsp sugar
– Salt to taste
How to make Khaman Dhokla
1. In a mixing bowl, take the gram flour (besan), turmeric powder, ginger paste, lemon juice, sugar, curd, and salt. Mix all the ingredients well.
2. Now gradually add water to form a smooth batter. Ensure there are no lumps in the batter.
3. Grease a dhokla steamer or a cake tin with oil to prevent sticking. Make sure it fits inside the steamer.
4. In a large pot or steamer, pour water and bring it to a boil.
5. While the water is boiling, add the Eno (fruit salt) and oil mixer to the prepared dhokla batter and mix gently. You will notice the batter becoming frothy and airy.
6. Immediately pour the batter into the greased steamer or cake tin.
7. Place the steamer or cake tin in the pot of boiling water, cover it with a lid, and steam for about 15-20 minutes on medium heat or until the dhokla is cooked through.
8. To check if it’s done, insert a toothpick or knife into the dhokla, and it should come out clean.
9. Once the dhokla is cooked, turn off the heat and allow it to cool for a few minutes.
10. For the tempering, heat 1 tablespoon of vegetable oil in a small pan. Add mustard seeds and let them crackle. Then add hing, curry leaves, chopped green chilli, and chopped coriander leaves. Saute for a minute.
11. Add water to the tempering mixture and bring it to a boil. Season with salt to taste.
12. Cut the steamed dhokla into square or diamond shapes and pour the tempering mixture over it. Make sure the dhokla pieces are well coated with the tempering.
13. Allow the dhokla to soak in the tempering for a few minutes before serving.
14. Serve the delicious Khaman Dhokla warm, garnished with some additional chopped coriander leaves if desired. It can be served with green chutney or tamarind chutney.
Enjoy your homemade Khaman Dhokla! It’s a popular and mouthwatering snack from Gujarat, India.
Here, you can read it in Bengali – খামন ধোকলা
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