How to make Khaman Dhokla -

A famous gujarati snack made with gram flour.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

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

Cuisine : Gujarati

Course : Snacks and Starters


For more recipes related to Khaman Dhokla checkout Khaman Dhokla, Besan Egg Chilla, Besan Pancake With Sprouts And Paneer, Besan Omelet . You can also find more Snacks and Starters recipes like Moong Dal Puri Chaat Jalapeno Pies Bread Pizza Nrg (Energy) Dosa

Khaman Dhokla

Khaman Dhokla Recipe Card

Print

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 3.30-4 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Khaman Dhokla Recipe

  • Gram flour (besan) 2 cups

  • Yogurt whisked 1 cup

  • Salt to taste

  • Green chillies 2-3

  • Ginger 1 1/2 inch piece

  • Turmeric powder 1/2 teaspoon

  • Oil 2 tablespoons

  • Soda bicarbonate 1 teaspoon

  • Lemon juice 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Coconut scraped 1/4 cup

Method

Step 1

Take gram flour in a bowl. Add yogurt and warm water and whisk well so that there are no lumps. The mixture should be of a slightly thick consistency. Add salt and leave it covered to ferment for three to four hours. Grind green chillies and ginger into a paste. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste.

Step 2

Adjust seasoning and mix well. Heat the steamer. Grease a dhokla mould or shallow cake tin or a thali. In a small bowl take soda bicarbonate, one teaspoon oil and lemon juice. Mix and add to the gram flour mixture and whisk briskly. Pour batter into the greased thali and place it in the steamer. Cover with the lid and steam for ten to twelve minutes.

Step 3

When a little cool, cut into squares and keep in a serving bowl/plate. Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas. Serve, garnished with coriander leaves and coconut.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
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.