Gujarati Khaman Dhokla Recipe | Soft and Spongy Khaman | Instant Easy Khaman Recipe

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.

In a bowl, combine 1 cup gram flour, 1/3 cup yogurt, and 1/4 cup semolina and mix well.

Add 2 teaspoons salt, 1 tablespoon sugar, and 1 tablespoon lemon juice to the mixture.

Gradually add water to create a smooth batter.

In a separate bowl, take 2 tablespoons oil and mix it into the batter instead of adding it directly.

Grease a steaming mold with oil and pour the batter into it, filling it halfway.

Tap the mold a few times to release any extra bubbles.

Heat water in a steamer and steam the batter for 20 minutes.

After 20 minutes, check with a knife or toothpick; if it comes out clean, the dhokla is ready.

Prepare the tempering by heating 1 tablespoon oil in a pan, adding green chilies, and frying them before removing them from the oil.

In the remaining oil, add hing and then pour in a glass of water.

Add salt, sugar, and lemon juice to the tempering and mix well.

Once the dhokla has cooled, remove it from the mold and cut it into square shapes.

Pour the tempering over the dhokla and let it sit for 15 minutes to absorb the flavors.

For a colder option, refrigerate for 3 hours before serving.

Garnish with coriander leaves and desiccated coconut.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens