Khaman Dhokla
A light, spongy, and savory steamed cake from Gujarat, made with chickpea flour. This sugar-free version is perfect for a healthy snack, bursting with tangy and mildly spicy flavors.
For 4 servings
- prep
Prepare for steaming.
Add water to a steamer or a large pot and bring it to a boil. Grease a 7-inch round tin or dhokla plate with a little oil.
TIPEnsuring the water is at a rolling boil before you place the batter inside is key for a good rise. - mix
Make the dhokla batter.
1.In a mixing bowl, combine the sifted besan, rava, curd, ginger paste, green chili paste, turmeric powder, salt, 1 tsp oil, and lemon juice.2.Gradually add about 1/2 cup of water, whisking continuously to form a smooth, lump-free batter of pouring consistency (like pancake batter).3.Let the batter rest for 10 minutes.TIPResting the batter allows the rava to absorb moisture, resulting in a better texture. - steam
Steam the dhokla.
1.Just before steaming, add the fruit salt (Eno) to the batter.2.Gently but quickly mix in one direction until the batter is frothy and light. Do not overmix.3.Immediately pour the batter into the greased tin.4.Place the tin in the steamer, cover, and steam on medium-high heat for 15-20 minutes.TIPWork quickly after adding fruit salt, as its leavening power diminishes over time. - rest
Check for doneness and cool.
After 15 minutes, insert a toothpick into the center of the dhokla. If it comes out clean, it's done. If not, steam for another 5 minutes. Turn off the heat and let it cool in the tin for 5-10 minutes before cutting.
- temper
Prepare the tempering.
1.While the dhokla cools, heat 1 tsp of oil in a small pan.2.Add the mustard seeds and let them splutter.3.Add the curry leaves and slit green chilies. Sauté for a few seconds.4.Pour in 1/4 cup of water and bring it to a boil. Turn off the heat.TIPThis sugar-free tempering liquid adds moisture and flavor back into the dhokla. - assemble
Garnish and serve.
Cut the cooled dhokla into square pieces. Pour the prepared tempering evenly over the pieces. Garnish with finely chopped coriander leaves. Serve warm or at room temperature.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a soft dhokla, ensure your batter is not too thick or too thin. It should be a smooth, flowing consistency.
- 2Always add fruit salt (Eno) at the very end, just before steaming. Its effect is immediate and short-lived.
- 3Do not open the steamer lid for the first 10-12 minutes of cooking, as the temperature drop can cause the dhokla to sink.
- 4A pinch of asafoetida (hing) can be added to the tempering for extra flavor and digestive properties.
- 5Let the dhokla cool down slightly before pouring the tempering. If both are hot, the dhokla can become soggy.
- 6Store leftover dhokla in an airtight container in the refrigerator for up to 2 days.
Frequently asked questions
Yes, Khaman Dhokla is a very healthy snack. It's steamed, not fried, making it low in calories and fat. This sugar-free version made with protein-rich chickpea flour is especially beneficial for weight management and blood sugar control.
