Khaman Dhokla is a popular Indian steamed savory snack made with gram flour (besan) , leavening agents and tempered with mustard seeds, curry leaves etc. It is best enjoyed with chutney and a cup of chai!
1 & 1/2cupsbesan160 grams, also known as gram flour
1tablespoonsooji14 grams, also known as semolina
1cupwater240 ml/8 oz + 1-2 tablespoons if needed
2tablespoonssugar25 grams
1teaspoonsalt
1 & 1/2teaspoonginger-chili pastepulse together an inch of ginger and 2 green chilies in a food processor and use that
1/4teaspoonturmeric
1 & 1/2tablespoonsoil22 ml, I used avocado oil
3/4teaspooncitric acid
1/4teaspoonbaking soda
1teaspoonENOalso known as fruit salt, use plain ENO (blue color bottle)
For the tempering
2teaspoonsoil10 ml, I used avocado oil
1/2teaspoonmustard seeds
7-8curry leaves
1/3 cupwater80 ml
1teaspoonsugar
pinchsalt
1-2green chilisliced
chopped cilantroto garnish
desiccated coconutfresh or frozen, to garnish
Instructions
Make the batter
In a large bowl sift besan and sooji using a strainer. Mix using a wire whisk and set aside.
To another bowl, now add 1 cup water, 2 tablespoons sugar, salt, crushed ginger-green chili paste. Stir to combine and then add turmeric, 1 & 1/2 tablespoon oil, and citric acid. Mix using a wire whisk until everything is well combined.
Then add the sifted besan and sooji and mix to make a lump free batter. The batter needs to be on thicker side however it should not be super thick and not be runny either. You can add a tablespoon or two more water if is looks too thick at this point. Cover and let the batter rest for 10 minutes.
Prepare your steamer while the batter is resting. It needs to be ready to go before the final step so that you can steam the batter immediately. Add 2 & 1/2 to 3 cups water in your steamer and bring it to boil. Also grease your steaming pan.After 10 minutes are up, add the baking soda eno to the batter and mix using a wire whisk. The batter will become light in color, increase in volume and feel very light as if it has been filled with air.
Now, transfer the batter to the greased pan immediately. I used a 7.5-inch springform pan here but you can use any pan. Place the pan into the steamer and steam on high to medium-high heat for 15 to 16 minutes. You will know it is steamed when a knife inserted in the center comes out clean.
Make the tadka
To make the tadka, heat 2 teaspoons of oil in a small pan. Once the oil is hot, add the mustard seeds and let them pop. then add curry leaves and sliced green chili and stir. Then add 1/3 cup water along with 1 teaspoon sugar and a pinch of salt. Stir until the sugar and salt dissolve and then remove pan from heat and it it cool down.
Unmold and pour the tadka
Once the khaman dhokla is steamed, remove the pan from the steamer and let it sit for 5 to 10 minutes. Then unlock the springform pan to release the sides. Place the serving plate on top and then flip it upside down. Carefully remove the bottom of the pan.
Let the khaman dhokla cool down a little and then cut into pieces. Pour the cooled tadka over the cut cubes using a spoon making sure the tadka and tadka water gets onto the sides of the cut cubes as well. Garnish with chopped cilantro, freshly grated coconut and enjoy with cilantro chutney.
Notes
Please follow the recipe exactly for best results, any substitution of ingredients might yield a slightly different result.
Combination of citric acid and eno works the best to make a soft and spongy khaman dhokla and I would highly recommend sticking to it.