Gujarat, is the land of super delicious snacks, dhokla, khandvi, fafda etc. Khaman dhokla is the most famous of all dhoklas and is a common dish in Gujarati cuisine. It is a unique dish, it is relatively low in calories and is steamed.
The khaman (tadka + masala) on top of khaman dhokla is what adds the most flavour. The texture and body of course comes from the moist, succulent dhokla itself. It is a complete dish. It is generally served with fresh mint chutney or sweet imli chutney.
Khaman dhokla can be served as a snack or it holds just on its own. It is eaten for breakfast or even as an evening snack. Many variations do exist and the street style one is decorated with all sorts of toppings in many places. I like khaman dhokla prepared the traditional instant way simply served with sweet imli chutney.
Generally, for the instant version fruit salt (Eno) is used as a a leavening agent. Here I have used a combination of baking soda and vinegar to achieve the same effect and it’s good!
Try other snacks from FOI, baked samosa, hara bhara kabab, palak pakoda etc.
- 1 Cup besan
- ¼ Cup rava
- 1 Tsp baking soda
- Salt to taste
- 1 Tbsp lemon juice
- 1 Tbsp ginger-chilli paste
- ½ Cup yogurt
- ¾ Cup water to adjust consistency
- A pinch of hing
- 2 Tsp sugar
- 2 Tsp coconut oil
- 1 Tsp mustard
- 1-2 chopped green chillies
- ½ Cup chopped coriander
- 2 Tbsp vinegar
- 1 Tbsp lemon juice
- 2 Tsp sugar
- Add besan into a bowl
- Tip in rava and mix it well with besan
- Add hing, turmeric, salt, sugar
- Next add baking soda and mix all dry ingredients
- Add ginger garlic paste
- Pour the yogurt and mix well
- Add water to adjust consistency
- Next add vinegar and mix well. The mixture should bubble up
- To make dhokla, grease a plate or plate idli mould with oil. Pour dhokla batter
- Get all plates ready
- Steam for 15 minutes or till done
- To make khaman - heat 2 Tsp coconut oil, add mustard and let them splutter
- Add green chillies, lots of chopped coriander. Turn off heat
- In a bowl, mix 2 Tbsp vinegar, 1 Tbsp lemon juice, 2 Tsp sugar and mix well
- Feed this liquid onto the surface of dhokla till soft and fluffed up, spread khaman on top
- Serve with sweet imli or khara chutney
Make sure to let the liquid get absorbed when feeding it. Do not add all of it at once
Ensure you use fresh baking soda otherwise dhokla will turn out hard and chewy instead of fluffy and soft
Khaman Dhokla Stepwise:
Add besan into a bowl
Tip in rava and mix it well with besan
Add hing, turmeric, salt, sugar
Next add baking soda and mix all dry ingredients
Add ginger garlic paste
Pour the yogurt and mix well
Add water to adjust consistency
Next add vinegar and mix well. The mixture should bubble up
To make dhokla, grease a plate or plate idli mould with oil. Pour dhokla batter
Get all plates ready
Steam for 15 minutes or till done
To make khaman - heat 2 Tsp coconut oil, add mustard and let them splutter
Add green chillies, lots of chopped coriander. Turn off heat
In a bowl, mix 2 Tbsp vinegar, 1 Tbsp lemon juice, 2 Tsp sugar and mix well
Feed this liquid onto the surface of dhokla till soft and fluffed up, spread khaman on top
Serve with sweet imli or khara chutney
