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A popular Gujarati snack, these steamed chickpea flour cakes are incredibly soft, spongy, and light. Topped with a savory tempering, they have a delightful sweet and tangy flavor.
For 4 servings
Prepare the Batter: In a large mixing bowl, combine the sifted besan, suji, turmeric powder, and salt. Add the curd, ginger-green chilli paste, 1 tbsp sugar, lemon juice, 1 tbsp oil, and 1 cup of water. Whisk vigorously for 2-3 minutes to form a smooth, lump-free batter. The consistency should be like thick pancake batter. Cover and let it rest for 15 minutes.
Set Up Steamer: While the batter rests, pour 2-3 cups of water into a steamer or a large pot with a wire rack. Bring the water to a rolling boil over medium-high heat. Meanwhile, grease an 8-inch round cake tin or thali with a little oil.
Activate the Batter: Once the steamer is boiling, add the Eno fruit salt to the rested batter. Gently but quickly mix in one direction for about 30 seconds. The batter will become light, frothy, and almost double in volume. Do not overmix.
Steam the Dhokla: Immediately pour the aerated batter into the greased tin, filling it no more than 3/4 full. Place the tin inside the boiling steamer. Cover with a lid (wrap the lid in a kitchen towel to prevent condensation from dripping onto the dhokla). Steam on medium-high heat for 15-20 minutes. Avoid opening the lid for the first 15 minutes.
Check for Doneness and Cool: After 15 minutes, insert a toothpick into the center. If it comes out clean, the dhokla is cooked. If not, steam for another 3-5 minutes. Turn off the heat, carefully remove the tin, and let it cool on a wire rack for 10-15 minutes.
Prepare the Tempering (Tadka): While the dhokla cools, heat 2 tbsp of oil in a small pan over medium heat. Add the mustard seeds and let them crackle. Add the asafoetida, sesame seeds, slit green chilies, and curry leaves. Sauté for 30 seconds until fragrant. Carefully pour in 1/3 cup of water, add 2 tbsp of sugar, and bring to a boil. Simmer for 1 minute until the sugar dissolves.
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A popular Gujarati snack, these steamed chickpea flour cakes are incredibly soft, spongy, and light. Topped with a savory tempering, they have a delightful sweet and tangy flavor.
This gujarati recipe takes 40 minutes to prepare and yields 4 servings. At 321.58 calories per serving with 10.03g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Assemble and Serve: Once the dhokla has cooled slightly, run a knife along the edges and invert it onto a plate. Cut it into 1-2 inch squares. Pour the hot tempering liquid evenly over the pieces, ensuring it soaks in. Garnish with chopped coriander leaves and optional grated coconut. Let it rest for 10 minutes to absorb the flavors before serving.
Substitute besan with an equal amount of fine suji (semolina) for a different texture. The resting time for the batter should be increased to 30 minutes.
Add 1/2 cup of finely grated vegetables like carrots, or add green peas and sweet corn to the batter before steaming for extra nutrition and color.
Pour half the batter into the tin and steam for 7-8 minutes. Spread a layer of green chutney over it, then pour the remaining batter on top and steam until fully cooked. Cut into sandwich-like pieces.
For a more traditional method, replace 1.5 tsp of Eno with a mixture of 1/4 tsp baking soda and 1 tsp citric acid (nimbu ke phool).
Made from besan (chickpea flour), it's a good source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The batter is rested and slightly fermented, which can promote the growth of healthy gut bacteria, aiding in better digestion and nutrient absorption.
As a steamed snack, it is significantly lower in fat and calories compared to most fried Indian snacks, making it a great choice for weight management and heart health.
Chickpea flour is a good source of dietary fiber, which helps in maintaining digestive health, regulating blood sugar levels, and promoting a feeling of fullness.
This happens due to a chemical reaction between turmeric powder and a leavening agent like Eno or baking soda. To avoid this, use only the specified amount of turmeric and ensure it's well-mixed in the batter before adding Eno.
Several factors can cause a dense dhokla: the batter was too thick or too thin, you overmixed it after adding Eno (which deflates the air bubbles), the steamer wasn't hot enough before placing the batter inside, or you opened the lid too early during steaming.
Yes, you can. A common substitute is a combination of 1/4 teaspoon of baking soda and 1 teaspoon of citric acid (nimbu ke phool). Add this mixture to the batter right before steaming, just as you would with Eno.
Store the dhokla in an airtight container in the refrigerator. It stays fresh for up to 2-3 days. You can enjoy it cold or gently reheat it in a microwave for a few seconds before serving.
Yes, Khaman Dhokla is considered a healthy snack. It is made from protein-rich chickpea flour, is steamed instead of fried (making it low in fat), and the fermented batter is good for gut health.
One serving of this Khaman Dhokla recipe (approximately 4 pieces or 185g) contains around 350-370 calories, making it a substantial and nutritious snack.