khaman dhokla or khaman as its called, is a savory steamed cake made from gram flour. khaman is soft and fluffy, mildly tangy-sweet and a great snack anytime of the day. this is also an instant khaman dhokla recipe
1½ cups besan
1 tbsp rava
3 tsp ginger-green chilies paste
2 to 3 pinches of turmeric powder
a generous pinch of asafetida
¾ tsp baking soda
Salt to taste
1 tsp lime juice
1 cup water or add as required
2 tbsp oil
? cup water
1 tsp mustard seeds
1 tsp cumin seeds
2 tsp white sesame seeds
1 sprig curry leaves
1 green chili (chopped)
1 tsp lime juice
2 tsp sugar
2 tbsp chopped coriander
2 tbsp grated coconut
Preparing the batter
1.Grease a steamer pan with ¼ to ½ tsp oil.
2.Take 1½ cups besan in a mixing bowl.
3.Add 2 to 3 pinches of turmeric powder, a generous pinch of asafetida, 1 tsp lime juice and 3 tsp ginger-green chilies paste and salt.
4.Add 1 cup water or as required to make thick yet flowing water. The amount of water required depends on the quality of flour, so add as required.
5.Stir and then add rava or sooji.
6.Stir to a smooth thick batter without any lumps.
7.The batter should be thick yet flowing.
8.Then add 2 tsp baking soda or fruit salt.
9.Stir briskly and quickly. The fruit salt should be mixed evenly with the batter or else you will get an uneven texture in the dhokla.
10.The batter would froth and become bubbly, so you have to be quick.
11.Pour the batter in the greased pan.
1.Place the pan in a steamer or electric rice cooker or pressure cooker. The water should already be boiling or hot when you place the pan with the dhokla batter. When using pressure cooker, remove the whistle from the lid and cover the cooker tightly with its lid.
2.Steam for 15 to 20 minutes in an electric cooker. If using a pan or pressure cooker, steam for 12 to 15 minutes on a medium to high flame.
3.To check the doneness, insert a toothpick and if it comes out clean, the dhokla is done. If the toothpick has the batter on it, then you need to steam for some more time.
4.When the khaman becomes warm, with a butter knife gently slid along the edges. keep a plate or tray on top of the pan.
5.Invert the pan.
6.If greased well, the khaman will easily get inverted on the plate.
7.Slice the khaman and keep aside.
1.In a small pan, heat 2 tbsp oil.
2.Add 1 tsp mustard seeds and allow them to crackle.
3.When the mustard seeds are crackling, add the cumin seeds, curry leaves and chopped green chili.
4.Stir and then add 2 tsp sesame seeds.
5.Fry till the sesame seeds change color. Don’t brown them.
6.Then add ? cup water.
7.Add 2 tsp sugar.
8.Stir and allow the tempering mixture to come to a boil.
9.Then pour this tempering mixture evenly on the khaman dhokla.
10.Garnish with chopped coriander seeds and grated coconut.
11.Serve straight away or you can store them in an air tight box and then serve later. If serving later, then don’t add coconut. You can also refrigerate them and while serving, just sprinkle some water and heat them in a microwave for few seconds.
The ingredient which we use to leaven the dhokla batter is fruit salt. Eno is a popular indian brand of fruit salt. You can also use baking soda. However, baking soda gives the soapy aroma if used in excess. Both eno and baking soda react with turmeric powder and gives a red tinge or red spots in dhokla. So add little turmeric powder or skip it completely.