Khaman Dhokla | गुजराती खमन ढोकला | How to make Dhokla | Sanjeev Kapoor Khazana

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is high in protein and fiber.

yogurt

🥗Healthier: plant-based yogurt

💰Cheaper: buttermilk

Plant-based yogurt offers a dairy-free option.

coconut

🥗Healthier: toasted almonds

💰Cheaper: desiccated coconut

Toasted almonds add crunch without coconut.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey provides natural sweetness.

Grease an aluminum baking tin with some oil.

Take gram flour in a large bowl. Add salt, yogurt and ginger-green chilli paste and mix well. Add 1 cup water and whisk till a smooth batter is formed.

Add fruit salt and 1 tbsp water and mix till well combined.

Transfer the batter into the greased aluminum baking tin.

Heat sufficient water in a steamer. Place the baking tin on the steamer basket and steam for 10-15 minutes.

Take the baking tin off the heat and allow the dhokla to cool slightly.

Cut the dhokla into squares.

To make the tempering, heat oil in a small non-stick pan. Add mustard seeds and let them splutter. Add asafoetida, white sesame seeds, curry leaves and green chillies and mix well. Add ¼ cup water, and mix well. Add sugar, mix and cook till the mixture comes to a boil and sugar melts.

Pour the tempering over the dhokla and spread it evenly. Sprinkle coriander leaves and set aside for 5 minutes.

Transfer the dhokla pieces on a serving plate and serve with green chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens