Khaman Dhokla or Besan Dhokla is a famous traditional Gujarati savory snack – soft and spongy in texture. This Dhokla recipe is very easy to make which includes very minimal and everyday ingredients as: gram flour, yoghurt and with the tadka of mustard seeds and asafoetida. Though, everyone has their own way to prepare this savory snack. It can be made instant also, but this recipe is a bit lengthy process but fully worthy for its texture and taste. It has a slightly sweet and tangy taste. The use of baking soda makes it soft and spongy or fluffy. Khaman Dhokla is not only tasty but is healthy and nutritious too as it is instead of frying, made by steaming.
Gram flour (besan) as the main ingredient has fewer calories and more proteins as compared to wheat flour. it is very easy to make and can be enjoyed as a snack at any time of the day. It is also a perfect option for a light and healthy breakfast.
To make Khaman Dhokla at home follow the detailed step by step recipe posted below here.
Give this Khaman Dhokla using curd a try.
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Khaman Dhokla
- Total Time: 5 hours. 20 mins.
- Yield: 20 pieces 1x
Description
Khaman Dhokla or Besan Dhokla is a popular savory snack from Gujarati cuisine. It is light, soft, spongy and delicious steamed savory cake, made of gram flour and tempered with spices on it. This Dhokla preparation takes a little bit time but ready in 20 minutes. It is a perfect breakfast as well as a tea time snack recipe.
Ingredients
For Dhokla Batter –
- 2 cups gram flour (besan)
- 1 cup yogurt (dahi)
- 1 green chili chopped
- 1 tablespoon chopped coriander leaves
- Salt to taste
- 1 teaspoon sugar
- 1 teaspoon baking soda
- 1 cup water or as required
For Tadka or Tempering –
- 1½ teaspoons oil
- 1 teaspoon small mustard seeds (rai)
- ¼ teaspoon asafoetida (hing)
- 1 tablespoon chopped coriander leaves
- 1 tablespoon grated coconut (optional)
For greasing –
- ½ teaspoon oil
Instructions
- In a mixing bowl, add gram flour (besan) and yogurt (dahi). Combine well.
- Add a cup of water slowly as needed to make a semi thick or smooth consistency batter.
- Give a quick mix.
- Cover the bowl and keep it aside for 4 to 5 hours for fermentation.
- Once the batter has fermented, add salt, sugar, chopped coriander leaves, chopped green chili and mix well. If the batter is too thick then add water to bring a smooth and flowing consistency.
- Meanwhile, grease a 6″ square cake tin with oil and keep aside.
- Also put the water to boil in a steamer.
- Now add the baking soda to the batter. Mix it in one direction for approx. one minute.
- Immediately pour the batter into the greased tin.
- Place the tin in steamer and steam for 20 minutes over medium flame.
- To check, insert a knife or a toothpick into the dhokla. If it comes out clean, then it is ready. If not then cook for 2-3 minutes more.
- Take out the tin from steamer and let it cool at room temperature for few minutes.
For Tadka or Tempering
- In a small tadka pan, heat oil. Once hot, add mustard seeds. When it starts crackle, add asafetida.
- Turn off the flame.
- Pour the tadka evenly over the prepared dhoklas.
- Cut the dhokla into square pieces.
- Garnish with chopped coriander leaves and grated coconut and serve with green chutney.
Notes
- For making the batter, it is important to filter gram flour with a strainer nicely.
- For soft and spongy Dhokla, make sure to whisk the batter well before adding baking soda.
- Never keep the dhokla batter for too long after adding the baking soda. Immediately place it into the steamer.
- Additionally, adding sugar to the batter is optional.
- Prep Time: 4-5 hours
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: Indian, Gujarati
