Spongy, khaman dhokla was something I always thought was only available in the Gujrati snack shops in Kolkata. Growing up there were a couple of stores, specially Anna purma , which was famous for their dhoklas. Dad would often bring it home along with jalebis and samosas for breakfast after his morning walk.
I have experimented with dhokla of various types, trying to recreate the dhokla eaten in India and have learnt certain tips that I feel are essential to making soft spongy dhoklas.
- Citric Acid gives better results than Lemon juice, though I have used both.
- Let the batter rest for 15-20 minutes.
- Whisk/Mix well to incorporate more air into the batter.
- Add Eno and immediately place the pan in the steamer.
- Always add water to the vaghar with little sugar and salt.
I have made Green Moong Dhokla , Quinoa Oatmeal Dhokla. as well as Vrat Dhokla. What I love about them is they are so low in fat. Besides a spoonful of oil in the batter and in tarka,its steamed which makes it extremely light and and perfect for breakfast, or an anytime snack.
Enjoy Instant Khaman Dhokla with Green chatni and Tamarind chatni.
Instant Khaman Dhokla with Tips/Tricks for Soft,Spongy Dhokla
Ingredients
- 1 cup Besan
- 2 tbsp Sooji/Semolina
- 1 tbsp sugar
- 2 tbsp oil
- 1 tsp ginger minced
- 1 tsp Green chilies minced
- 1/4 tsp plus a pinch of Citric Acid
- 1 1/2 tsp Eno/Fruit salt
- 3/4 to 1 cup water I used 3/4 cup
- Salt to taste
for Tarka/vaghar/Tempering
- 2 tsp oil
- 2-4 Green chilies slit
- 1 1/2 tsp Mustard seeds
- 1 tsp Sesame seeds
- 10-12 curry leaves
- 5 tsp sugar
- 1/2 tsp salt
- 150 ml water Just a little less than 150 ml is perfect
Instructions
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Grease a thali/cake pan. I used a 9 inch cake pan.
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Mix all the ingredients, except Eno and keep aside for 20 minutes.
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Meanwhile prepare the steamer with water for steaming the Dhokla.
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After 20 minutes, whisk the batter well with a wire whisk.
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Add Eno and IMMEDIATELY put pan in the steamer.
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Cover and steam for 15-20 minutes.
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Test for doneness by putting a toothpick in center. If it comes clean, its done.
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Remove and cool for 5-10 minutes and invert on to a platter.
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Cool completely and then cut into pieces.
For Tarka/vaghar/tempering
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Heat oil and add Mustard and sesame seeds.
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When mustard starts spluttering and sesame seeds turn golden, add Green chilies and curry leaves.
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Add sugar,salt and water and let the sugar dissolve.
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Pour evenly over cooled dhokla.
Notes
Here is the step by step pictorial recipe-
Ingredients
Mix the ingredients,except Eno(Fruit salt) and keep aside for 20 minutes
Grease a pan and start boiling the water in the steamer
Whisk the batter really well to incorporate air, this helps to make it soft and fluffy
Add Eno(Fruit Salt) and immediately place in steamer
Check with a toothpick, if it comes out clean, its done.
Place a plate on top of the dhokla
Invert the pan
see the sponge!
Cut cooled dhokla and assemble ingredients of vaghar/tarka
In hot oil, add mustard and sesame seeds
when mustard crackles and sesame seeds turn golden, add curry leaves and Green chilies(optional)
Add sugar,salt and water and stir till sugar dissolves
Pour over dhokla
Garnish with grated coconut and chopped cilantro
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If You try my recipes, please share your feedback on my blog or my facebook page with a comment or picture. Would love to hear back from you.
Afroz Shaikh
Dhokla is most loved evening snack at my house, very often i make it at home. Your recipe and dhokla both look amazing.
Aanchal Gupta
Thanks Afroz.I love making dhokla too,its steamed,healthy and easy to make.
Lathiya
I always wanted to try Dhokla..But as far I have seen the dhokla recipes adding water in tadka as you did looks new to me.Is it necessary?
Aanchal Gupta
Hi lathiya,adding water makes the dhokla soft and moist,otherwise it would be dry. I recommend adding water in tarka.
aish das-padihari
I love dhokla but always scared to make it. This looks like an easy recipe.
Aanchal Gupta
Hi Aish, dont be scared, it will turn out perfect with this recipe. Try it.
Harvinder
My dhokla never comes out good .I read recipes but scared to make
Aanchal Gupta
Hi Harvinder, its a tried and tested recipe, just follow all the tips and you will get perfect dhokla. I promise!
shreyatiwari13
Easy recipe and the dhokla looks so spongy!
Aanchal Gupta
Thanks Shreya.
Jagruti
Being a Gujju Khaman Dhokla runs in my blood 🙂 nice and delicious!
Aanchal Gupta
Thanks Jagruti. Even though I am not a gujju, love Gujrati food!
Vishakha Lakhotiq
I always had a fear of making it though I really love having it… The most difficult was the tampering on the top. Thank you for making the whole stuff so easy!!
Aanchal Gupta
Hi Vishakha,Thanks a lot.I am so happy that my recipe along with all the tips and tricks helped! I look forward to seeing a picture of your dhokla.
Vrinda
Hi Aanchal,
I will definitely try this recipe. Could you please give the exact measurement of besan? In terms of weight ?
Aanchal Gupta
Hi Vrinda, 1 cup of Besan is approx 120 gms or 4.5 ounces. I am excited to see how it turns out. Please do share your feedback with a picture. Thanks for visiting my blog.
Sangeeta Sethi
Hi ..its really a lovely recipe..wud try for sure n give u the feed back .
Aanchal Gupta
Hi Sangeeta di, thanks a lot. Would love to hear back from you. Please share your feedback with a picture.
Minnu Agarwaal
Citric acid nd baking soda is same thing or the different..lf it is different.then I don’t have citric acid ..then what is the option.. thanks..
Aanchal Gupta
Hi Minnu, citric acid is not the same as baking soda. I have mentioned in my notes to use 1 tbsp plus one tsp lemon juice if citric acid is not available. Citric acid is also called nimbu ka sat in Hindi and commonly available in stores.
Pranita
Hi, I tried this recipe and dhokala came out very nice. All measurements are perfect. Thank you…
Aanchal Gupta
Thanks Pranita, for the feedback. So happy to know that the dhokla turned out perfect.