Khaman dhokla is a dish I make weekly at home without fail. For those of you who aren’t familiar with this dish its basically a savory steamed chickpea flour sponge cake tempered with spices. My whole family loves khaman so much so that I find myself having to make 6+ trays of them every time we have a family dinner or get together. In fact every single time I visit my mom I make a whole batch because she absolutely loves my khaman and my mother is no easy critic to please! It’s super easy to make and the recipe I have come up with is practically fool proof! You can even make it in the microwave to save time and clean up. Do try it and let me know what you think!
Fool-Proof Khaman Dhokla
HOMEMADE KHAMAN DHOKLA MIX
- A Pinch of Hing(Asafoetida)
- 1 tbsp Sugar
- Salt to taste
- 1 cup Besan/Chickpea/Gram Flour (Chickpea flour/ Gram flour)
- 1.5 tbsp Sooji/Semolina Flour
WET INGREDIENTS
- 2.5 tbsp Oil
- 1.5 tsp Eno(Fruit Salt)
- 3/4 – 1 cup Water (may need to add less to achieve pouring consistency)
- 1/2 tsp Citric acid
- 1 tsp Crushed ginger and green chilies (ADJUST ACCORDING TO YOUR TASTE)
FOR TEMPERING
- 1 tsp Mustard Seeds(Rai)
- 2-3 tbsp Water (optional)
- 10-12 Curry Leaves
- 1 tsp Sugar (optional)
- 4-5 Green Chillies
- 1 tbsp Oil
- Assemble all the ingredients. Please read all the tips above before proceeding.
- In a big bowl add besan, sooji, hing, salt and sugar. You can store this mix in an airtight container and when ready mix in the ingredients mentioned under – “wet ingredients”.
- Using a motor pestle pound chilies and ginger to a paste or blend it to a fine paste.
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Add oil, citric acid, freshly grounded green chili and ginger paste and salt. Add water and mix until well blended. Whisk the dhokla batter a couple of times to incorporate air into it. This makes the Khaman fluffy and light. This has to be done before adding ENO.
- Add eno and whisk the batter until it is well blended. Batter will become airy and frothy. Batter should be of a thick dropping consistency similar to pancake batter.
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Grease a pan in which khaman will be steamed. Pan should almost be double in size as the batter will rise up while steaming. In a large vessel fill water and lay a strainer at the base. Pour batter in that greased pan and place it inside the vessel containing hot boiling water and over the strainer.
- Cover it with a lid and steam khaman for about 15- 20 minutes.
- Insert a toothpick to check if khaman is properly cooked. It should come out clean. Allow it to cool down for 30 minutes. Insert a knife around the edges to loosen up Khaman. Flip it over onto a plate.
- Using a sharp knife cut khaman into pieces.
FOR TEMPERING
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In a pan heat oil, add in rai allowing them to sputter then immediately add in hing and green chilies and let it splutter on a low flame for 20 seconds.
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Add curry leaves and when they are crisp take the mixture off the flame, allow it to cool for a minute, add in sugar and water. Mix it well.
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Pour this hot mixture over the prepared khaman.
MICROWAVE METHOD
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Pour batter in a greased deep microwaveable dish. Cook for 3-4 minutes (or may take 5-6 minutes depending on your microwave).
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Take it out – Insert a toothpick to check if its cooked throughgh, if the toothpick comes out clean then its done if not then return it back into the microwave for 30 seconds.
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Allow it to cool completely.
- Cut into squares and prepare tempering.
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