Soft Perfect Khaman Dhokla - Instant Spongy No Fail Dhokla | Gujarati Khaman

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is a healthier option, while all-purpose flour is more accessible.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

In a bowl, take 1.5 cups of besan (gram flour) and sift it well.

In a small blender, combine 2 tablespoons of sugar, 0.5 teaspoon of salt, 1 teaspoon of citric acid, 1 tablespoon of oil, and 0.5 cup of water; blend until smooth.

Add 0.25 teaspoon of turmeric powder to the gram flour and then add the blended mixture; mix well.

Gradually add 0.5 cup more water while mixing in one direction for about 5-6 minutes using a hand beater or cake beater.

Cover the batter with a lid and let it rest for 15-20 minutes.

Grease a round or square cake tin with oil and prepare a large pan filled with water, bringing it to a boil.

After 20 minutes, add 1 teaspoon of baking soda and a teaspoon of water to the batter; mix gently until frothy.

Transfer the batter to the greased cake tin and place it over the boiling water; steam on medium-high flame for 15-18 minutes without opening the lid.

After 18 minutes, check with a knife; if it comes out clean, the dhokla is done. Let it cool slightly.

For the tadka, heat 2 tablespoons of oil in a pan; add 0.5 teaspoon of mustard seeds and let them crackle.

Add a few green chilies and curry leaves, followed by 1 cup of water and 2 tablespoons of sugar; boil for about 2 minutes.

Once the dhokla has cooled, turn it upside down onto a plate; it should come out easily and be soft.

Pour the warm tadka over the dhokla and let it soak for 10 minutes.

To prepare the chutney, blend fresh coriander, a few green chilies, a piece of ginger, some salt, lemon juice, and leftover dhokla cutouts with 0.5 cup of water until smooth.

Transfer the chutney to a bowl and optionally garnish with fresh coriander or coconut.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens