Khaman (Besan) Dhokla

Khaman (Besan) Dhokla

Khaman (Besan) Dhokla

Khaman (Besan) dhokla, is a tasty Gujarati snack. This salty snack has a texture similar to cake. This is a popular street food in Gujarat.  The best snacks are usually easy and quick to make. This is a delicious guilt-free snack, or side dish that can go with any meal.
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Course Appetizer
Cuisine Indian
Servings 6 people

Ingredients
  

  • 1-1/2 cups besan (Gram flour)
  • 2 tablespoons Sooji (rava, Semolina)
  • 1/2 teaspoon Citric acid
  • 1/8 teaspoon asafetida (hing)
  • 1/4 teaspoon turmeric (haldi)
  • 3 teaspoons sugar
  • 1 teaspoon ginger paste
  • 1 green chili finely chopped
  • 1 teaspoon salt
  • 1-1/4 cups water use as needed to make pouring consistency
  • 2-1/2 teaspoons Eno (fruit Salt)

For Seasoning:

  • 2 tablespoons oil
  • 1/2 teaspoon mustard seeds (rai)
  • 1/2 teaspoon sesame seeds (til)
  • 4-5 curry leaves optional
  • 2 green chili seeded and cut into 4 length wise

Also need 2-3 tablespoons hot water

Utensils to steam Dhokla

  • Dhokla maker – or, if you don’t have that, use all three of the following: that’s what I am also using
  • Covered pan large enough to hold round cake rack
  • Round cake-cooling rack
  • Round 9” cake pan

Instructions
 

  • Sift the besan, and make batter should be smooth and pouring consistency. Add all the ingredients except the ENO to the batter sooji, salt, sugar, asafetida, ginger, citric acid and green chili, mix it well, if needed add little more water. Set aside. We will add the ENO just before steaming.
  • Grease the cake pan and set aside.
  • Set the cake rack in the pan. Add water, just enough to touch the cake rack, and bring to a boil. This will be used to steam the dhokla.
  • When the water boils, turn down the heat to medium.
  • Add the ENO to the batter and beat the batter for a minute, batter will become airy and frothy. Quickly pour batter into a greased cake pan. Place the cake pan into the saucepan over the cake rack. Cover the pan. Steam for about 8 minutes on medium heat. Do not open the pen in between.
  • Check Dhokla with a knife. If the knife comes out clean, dhokla is ready. Turn off the heat and let it sit over the stem for 4-5 minutes covered.

Prepare the seasoning

  • Heat oil in a small pan over medium heat moderately. Add mustard seeds, and sesame seeds stir for 3-4 seconds, add green chili stir and curry leaves, stir for few seconds. Cover the pan and turn off the heat. Careful curry leaves will splatter.
  • First drizzle the hot water over dhokla this will keep the dhokla moist. Then drizzle the seasoning over.
  • Cut them in squares.
  • Serve with Hari cilantro chutney. Taste best when it is served warm.

Notes

Suggestion
  1. Khaman Dhokla can be refrigerated for a few days. Before serving, heat Dhokla in a microwave or heat over steam.
Tried this recipe?Let us know how it was!

Instructions for How to make Khaman Dhokla

Khaman Dhokla is a steamed savory cake made from fermented chickpea flour batter, typically served as an appetizer or snack in Indian cuisine. It’s a versatile dish that fits well within various dietary preferences such as being suitable for diabetics, low cholesterol, low fat, lunch box suggestions, street food recipes, and vegan diets.

This light and fluffy snack is perfect for those looking for healthier options due to its low-fat content and absence of cholesterol. It can also be an ideal addition to lunch boxes, providing a nutritious and flavorful alternative to traditional snacks. Moreover, Khaman Dhokla’s vegan ingredients make it inclusive for those adhering to plant-based diets.

With its savory taste and soft texture, Khaman Dhokla is a popular choice for street food enthusiasts seeking satisfying yet wholesome options. Its ability to cater to various dietary needs while offering delicious flavors makes it a versatile and beloved dish in Indian cuisine.

Understanding the Method: 

To begin our journey towards mastering Khaman Dhokla, it’s essential to understand the method behind its preparation. The process involves creating a smooth batter from besan (gram flour) along with a blend of spices and other ingredients. The batter is then steamed until it rises and cooks to perfection. Let’s delve into the detailed steps involved in making this savory delight:

  • Preparing the Batter: 

    • Sift the besan to ensure a smooth texture.
    • Gradually add water to achieve a pouring consistency, ensuring there are no lumps.
    • Incorporate additional ingredients such as sooji (semolina), salt, sugar, asafetida, ginger, citric acid, and green chili, mixing thoroughly.
    • Adjust the batter consistency if necessary by adding a little more water.
    • Set aside the batter and refrain from adding ENO (fruit salt) at this stage.
  • Setting up for Steaming:

    • Grease a cake pan and set it aside.
    • Place a cake rack inside a saucepan and add water, ensuring it touches the cake rack.
    • Bring the water to a boil over medium heat.
  • Adding ENO and Steaming: 

    • Just before steaming, add ENO to the batter and beat vigorously for a minute until the batter becomes airy and frothy.
    • Quickly pour the batter into the greased cake pan and place it inside the saucepan over the cake rack.
    • Cover the saucepan and steam the dhokla for approximately 8 minutes on medium heat without opening the lid.
    • To check for doneness, insert a knife into the dhokla; if it comes out clean, the dhokla is ready.
    • Turn off the heat and let the dhokla sit over the steam for 4-5 minutes, covered.
  • Preparing the Seasoning:

    • Heat oil in a small pan over medium heat.
    • Add mustard seeds and sesame seeds, stirring for a few seconds until they begin to crackle.
    • Incorporate green chilies and curry leaves, stirring briefly.
    • Cover the pan and turn off the heat, being cautious as curry leaves may splatter.
  • Finishing Touches and Serving: 

    • Drizzle hot water over the steamed dhokla to keep it moist.
    • Pour the prepared seasoning over the dhokla.
    • Cut the dhokla into squares for serving.
    • Serve warm with Hari cilantro chutney for a delightful culinary experience.

Tips for Perfecting Khaman Dhokla:

Now that we’ve outlined the method, let’s delve into some essential tips to ensure your Khaman Dhokla turns out perfect every time:

  • Consistency is Key: Achieving the right consistency of the batter is crucial for fluffy dhoklas. Aim for a smooth, lump-free batter with a pouring consistency.
  • Timeliness: Once ENO is added to the batter, it should be steamed immediately to ensure the dhokla rises properly.
  • Steaming Technique: Maintain a medium heat while steaming and resist the urge to open the lid during the steaming process, as this may affect the dhokla’s texture.
  • Seasoning Sensation: The tempering or seasoning adds an extra layer of flavor to the dhokla. Ensure the mustard seeds crackle and the curry leaves release their aroma for the perfect seasoning.
  • Serving Suggestions: Khaman Dhokla tastes best when served warm with fresh Hari cilantro chutney. The combination of flavors elevates the culinary experience.

Frequently Asked Questions (FAQs):

Here are some common queries regarding Khaman Dhokla along with their answers:

Can I make Khaman Dhokla in advance? 

Yes, you can prepare Khaman Dhokla in advance and refrigerate it for a few days. Before serving, reheat the dhokla either in a microwave or by steaming.

Can I customize the spice level of Khaman Dhokla? 

Absolutely! Feel free to adjust the quantity of green chilies according to your spice preference. You can also omit them altogether for a milder flavor.

What can I serve with Khaman Dhokla besides chutney? 

Khaman Dhokla pairs well with a variety of accompaniments such as tamarind chutney, mint chutney, or even a tangy tomato-based sauce.

Can I freeze Khaman Dhokla for later use? 

While it’s best enjoyed fresh, you can freeze Khaman Dhokla for a short period. Ensure it is tightly wrapped to prevent freezer burn, and thaw it thoroughly before reheating.

Health Benefits of Khaman Dhokla: 

Apart from its delicious taste, Khaman Dhokla offers several health benefits

  • Rich in Protein: Gram flour, the main ingredient in Khaman Dhokla, is an excellent source of plant-based protein, making it a nutritious snack or meal option.
  • Low in Calories: Steamed rather than fried, Khaman Dhokla is relatively low in calories compared to other fried snacks, making it a healthier choice for weight-conscious individuals.
  • Gluten-Free: Since Khaman Dhokla is made from gram flour, it is naturally gluten-free, catering to individuals with gluten intolerance or celiac disease.
  • Easy to Digest: The steaming process makes Khaman Dhokla light and easy to digest, making it suitable for individuals with digestive sensitivities.

Mastering the art of making Khaman Dhokla is a rewarding culinary journey. By following the detailed method, incorporating essential tips, and exploring serving suggestions and health benefits, you can elevate your dhokla-making skills to new heights. Whether enjoyed as a snack, breakfast item, or party appetizer, Khaman Dhokla is sure to tantalize your taste buds and leave you craving for more. So, gather your ingredients, embark on this flavorful adventure, and savor the joy of creating and indulging in homemade Khaman Dhokla!

If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Vegetable Pakoras, Kaju Katli (Cashew Burfi), Baingan Bharta (Roasted Eggplant), Matar (Green Peas) Paneer, Besan Ladoo.

 


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23 thoughts on “Khaman (Besan) Dhokla

    1. I use ENO a fruit salt , that has 60% baking soda and 40% citri acid. Some suggest using 1/2 tea spoon baking soda with 1/2 teaspoon ( citric acid or any souring agent or sodium Citrate which is citric acid salts )

  1. Manjulaji, I tried the khaman dhokla recipe today & followed recipe exactly except that I substituted citric acid with white vinegar. The top half was quite fluffy & brittle while bottom half was not so fluffy. What could be my mistake?

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