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How to make Khaman Dhokla - Fermented gram flour and yogurt batter steamed, cut into cakes and tempered with mustard seeds and topped with fresh coriander and grated coconut.

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This recipe has featured on the show Khanakhazana.

Main Ingredients : Gram flour (besan) (बेसन), Yogurt (दही)

Cuisine : Gujarati

Course : Snacks and Starters

Khaman Dhokla
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You don’t have to be from Gujarat to have tasted a khaman dhokla. A thick fermented gram flour and yogurt batter steamed till it’s like a soft fluffy pillow. Cooled, cut into squares tempered with mustard seeds and garnished with fresh coriander and scraped coconut – a dhokla is Gujarat’s pride. This very same dhokla can be crumbed and served with accompaniments like assorted chutneys, fried green chillies and a delicious raw papaya salad in a different avatar known as khaman. My mother-in-law adds a pinch of sugar to the batter to match every Guajarati’s love for a hint of sweetness in their food. Minus the time it takes for fermentation, it is a quick recipe which makes a delicious snack anytime of the day.

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Khaman Dhokla Recipe Card

Khaman Dhokla
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Prep Time : 3.30-4 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet & Sour

Ingredients for Khaman Dhokla Recipe

  • Gram flour (besan) sieved 2 cups

  • Yogurt beaten 1 cup

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Green chilli-ginger paste 1 teaspoon

  • Oil 2 tablespoons

  • Lemon juice 1 tablespoon

  • Soda bicarbonate 1 teaspoon

  • Mustard seeds 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Coconut scraped 1/2 cup

Method

Step 1

Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again.

Step 2

Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix. Heat the steamer. Grease a thali.

Step 3

In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer.

Step 4

Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate.

Step 5

Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.

Step 6

Serve, garnished with chopped coriander leaves and scraped coconut.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.