Khaman Recipe - Gujarati Khaman Dhokla Recipe - गुजराती खमन ढोकला - Nylon khaman 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.

Heat water in a pot and grease a steaming tray or plate.

Wrap a cotton cloth around the pot to prevent water from dripping into the dhokla.

In a large bowl, mix 1 cup water, 1/2 teaspoon salt, 1/2 teaspoon turmeric powder, 1/4 cup sugar, and 1/2 teaspoon citric acid.

Add 1/4 cup oil to the mixture and mix well until combined.

Sift in 1 cup gram flour and mix thoroughly to avoid lumps.

In a separate bowl, mix 1 teaspoon water with 1/2 teaspoon baking soda and add it to the batter, mixing in one direction.

Pour the batter into the greased tray and cover it.

Steam on high flame for 5-7 minutes, then lower the flame and steam for an additional 5 minutes.

Check doneness with a toothpick in the center; it should come out clean.

Remove the tray and let it cool for 30 minutes before cutting into squares.

Heat 1 tablespoon oil in a pan and add 1/2 teaspoon mustard seeds and 1/4 teaspoon asafoetida; let them splutter.

Add chopped green chili and curry leaves to the hot oil and sauté briefly.

In a separate pot, boil 1 cup water with 1/4 teaspoon sugar, 1/4 teaspoon citric acid, and 1/4 teaspoon salt.

Pour the hot sweet-sour water over the cut dhokla pieces to soak them.

Garnish with chopped coriander leaves and grated coconut.

Let it sit for 10-15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens