Gujarati Khaman Dhokla Recipe || How to make Soft and Spongy Besan Dhokla at Home || Dhokla Recipe

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.

Sift 2 cups of gram flour using a sieve to ensure no lumps remain, making the batter fluffy.

Add 1 teaspoon citric acid, 1.5 teaspoons salt, 1/4 teaspoon asafoetida, 1/4 teaspoon turmeric powder, and 4 tablespoons powdered sugar to the sifted flour.

Mix the dry ingredients well.

Add 1 cup of buttermilk gradually while whisking to ensure a lump-free batter.

Incorporate 2 tablespoons of oil into the batter and whisk continuously to incorporate air, making the dhokla soft.

If the batter is thick, add 1/2 cup of water and whisk for 5-6 minutes in one direction to produce air bubbles.

Let the batter rest for 30 minutes.

Prepare a steamer with water and a stand for the mold.

Grease the mold with oil before pouring in the batter, then whisk the batter again to ensure it's well mixed.

Add 1 teaspoon of baking soda to the batter and whisk for 1 minute until bubbles form and the batter becomes fluffy.

Transfer the batter to the mold and place it in the steamer, covering it to steam on medium flame for 30 minutes.

Check the dhokla with a toothpick; if it comes out clean, it's done. Let it cool slightly.

For tempering, heat 3 tablespoons of oil in a pan, add 1 tablespoon of mustard seeds and let them crackle.

Add 3-4 slit green chilies, 7-8 curry leaves, 1/4 teaspoon asafoetida, and 1 tablespoon of sugar, mixing well.

Add the juice of 1/2 lemon and 1/4 cup of water, bringing it to a boil until the sugar melts completely.

Once the dhokla has cooled, scrape the sides with a knife and invert it onto a plate to unmold.

Cut the dhokla into pieces and pour the warm tempering over it, ensuring the dhokla absorbs the flavors.

Cooking Techniques

Equipment Needed

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Dietary

Allergens