Khaman Dhokla

I still remember the first time I had Dhokla. I had been to coimbatore(cbe) to meet my dearest friend. We normally do lots of shopping when I go there. I buy lots of salwar sets as the stores over there has beautiful and unique collections. Coming back to Dhokla, I first had Dhokla at one of the renowned sweet shop in r.s.puram. Then on I became a huge fan of Dhoklas. Couple of years later I landed in U.S. When I was shopping
for Indian grocery I bumped into the frozen dhokla. I was so tempted to buy but was little skeptical as it was frozen. Then I thought let me give it a shot. I tried and it was really good. Then later I came across ready made dhokla mix for 99 cents. It was so easy to make as I had to mix the powder with water and steam it and yummy Dhoklas were ready. I was so glad that I found that mix and have bought it for couple of times now. When Srivalli announced Khaman Dhokla for the Indian Cooking Challenge, I almost jumped out of joy. Thanks Srivalli and Aunty for sharing such a wonderful recipe with all of us. Hurray, from now on I can make the mix myself at home and prepare yummy dhoklas:-)) This dish is being
prepared as per the recipe given by the host Srivalli for the Indian Cooking Challenge event.

Ingredients

Makes 20 medium sized pieces
For Batter:

  • Bengal Gram flour / Besan – 250 gms (1 & 1/2 cup)
  • Curd – 1/2 cup (not very sour)
  • Water – 1/2 cup
  • Cooking Soda – 1/2 tsp

For seasoning to be mixed to the batter (to be added just before cooking)

  • Oil – 1 tbsp
  • Turmeric a pinch
  • Green Chili paste – 1 – 2 long (as per taste)
  • Sugar – 1 tsp
  • Salt
  • Citric acid – quarter tsp ( I used 1/4 size of lime instead)
  • Eno – 1 tsp + to sprinkle/dust on the plate

For temperingOil – 2 tsp

  • Sesame seeds – 1/2 tsp
  • Mustard Seeds – 1/2 tsp
  • Curry leaves – few
  • Grated coconut – 1 tsp
  • Coriander leaves – few
  • Green Chili – 2 chopped
  • Water – 1 tbsp

Method:

  • In a large bowl, mix 1/2 cup curds/yogurt with 1/2 water. To this add besan and mix well until there are no lumps. It should be in idli batter consistency. Add more water as required to bring it to this consistency. Then add baking soda let it rise for 1 hour. You should be able to see some pores on the batter after an hour.
  • I used Kadai to make dhoklas, we can also use pressure cooker (remove the whistle).
  • In a kadai, invert a small plate and pour water and bring it to boil.
  • Then add lemon juice (or citric acid), oil, salt, sugar, green chilli paste and turmeric powder. (Actually i forgot to add salt :-((, though it tasted well with they chutney). Mix it well.
  • When the water starts boiling, mix eno to the batter, mix gently. You get a batter that is really fluffy.
  • Grease the plate, sprinkle some eno and pour the batter. Place it in the kadai and close it with the lid and let it cook for 5-7 minutes. I usually close the plate with aluminium foil and poke it in the center and let the dhokla cook. This is optional. Ensure that you don’t pour too much water as it might spoil the dhokla.
  • Remove from lid and proof it with knife or the curry leaf stem, if comes out clean remove from flame.
  • Mix 3 tsp of water and 1 tsp oil and pour it on top of the dhokla.
  • For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla.

Some Tips :The batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference.

  • If you want perfect shaped ones and not the crumbling, cut and handle gently
  • Dhokla can also be steamed in pressure cooker without the whistle.
Green chutney


  • Green chili – 4-5 no
  • Coconut – 4- 5 pieces
  • Coriander – bunch
  • Few mint leaves
  • Cumin seeds – 1/2 tsp
  • Lime -1 big ( I actually used 3/4 lime and it was too tangy, would suggest 1/2 lime)
  • Salt to taste

Method:

  • Take all the ingredients except coriander in a food processor/mixie. Grind to a smooth paste.
  • Then add the coriander and again grind. Remove to a bowl, add the remaining lime and serve with Dhoklas.
I usually serve Dhoklas with Ketchup as it is readily available at home and I feel lazy to prepare the chutney. But for salt, my dhokla tasted really good with the green chutney and ketchup. Since I had a small plate, I made the traditional version of steaming with one portion of batter and I put the rest of the batter in microwave for 2 minutes and the dhokla was ready. I would definitely recommend the steaming over microwave, though the later was soft. This recipe has been submitted for the Indian Cooking Challenge. Excuse me for the picture, I hope I click a better one next time.


You are awesome!!! Thanks a bunch for leaving your valuable comment. It certainly makes me happy and helps me to learn and improve.

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