This Khaman Dhokla is a warm, comforting treat that’s light, fluffy, and full of flavor. Whether you’re making it for breakfast, a snack, or a tea-time treat, it’s sure to bring a smile to your face. The combination of the tangy lemon, spicy green chilies, and the sweet touch of sugar makes each bite a little burst of joy. The soft texture and aromatic tempering truly make this dish a crowd-pleaser. Enjoy it with your favorite chutney, and feel free to share the goodness with your loved ones!

 

Ingredients

 

For the Batter:

 

Gram Flour (Besan) – 1 ½ cups

Sooji (Semolina) – 1 tablespoon

Sugar – 1 tablespoon

Ginger and Green Chilli (finely chopped) – 1 teaspoon

Turmeric Powder – ½ teaspoon

Asafoetida (Hing) – ¼ teaspoon

Oil – 1 tablespoon

Eno Fruit Salt – 2 teaspoons (or Baking Soda – ½ teaspoon)

Salt – 1 teaspoon

Lemon Juice – juice of 1 lemon

Water – 1 cup (or as required for a thick, flowing batter)

 

For the Tempering:

Oil – 1 tablespoon

Water – ⅓ cup

Mustard Seeds – 1 teaspoon

Cumin Seeds – 1 teaspoon

Curry leaves – 1 sprig

Green Chillies – 1 teaspoon, chopped

Sugar – 2 teaspoons (adjust to taste)

 

For Garnishing:

Coriander Leaves – 2-3 tablespoons, finely chopped

 

Instructions

1,Grease the Steamer Pan:

Grease a steamer pan with oil and set it aside. Bring 2 cups of water to a boil in the steamer.

2.Prepare the Batter:

In a mixing bowl, combine the gram flour, sooji, turmeric powder, asafoetida, lemon juice, ginger, green chilli, sugar, oil, and salt.

Gradually add 1 cup of water while stirring continuously to form a thick yet smooth, flowing batter. Adjust the consistency by adding more gram flour if necessary.

3.Add Eno and Steam:

Once the water is boiling, add the Eno fruit salt (or baking soda) to the batter. Stir briskly and quickly; the batter will froth and become light.

Pour the batter into the greased steamer pan, spreading it evenly.

4.Steam the Dhokla:

Place the pan in the steamer. The water should be boiling when you place the pan.

Cover the steamer and steam for about 15 minutes.

To check for doneness, insert a toothpick into the center. If it comes out clean, the dhokla is done. If it has batter on it, steam for a few more minutes.

5.Cool and Invert:

Once cooked, remove the pan from the steamer and allow it to cool slightly.

Using a knife, gently slit along the edges of the khaman. Place a plate or tray on top of the pan and invert it. If greased well, the khaman should easily release onto the plate.

Slice the khaman into pieces and set aside.

6.Prepare the Tempering:

In a small pan, heat 1 tablespoon of oil. Add mustard seeds and let them crackle.

Then add cumin seeds, curry leaves, and chopped green chillies. Sauté briefly.

Add ⅓ cup of water and sugar to the pan. Stir and allow the tempering mixture to come to a boil, ensuring the sugar has dissolved completely.

7.Finish the Dish:

Pour the tempering mixture evenly over the steamed and sliced khaman.

Garnish with chopped coriander leaves.

 

Serving Suggestion:

Serve the fluffy khaman (Dhokla) warm with mint or tamarind chutney for a delightful snack or breakfast.

Nutritional Value (Approximate per Serving):

Since this recipe serves around 6-8 people, here’s an estimated nutritional breakdown per serving:

Calories: 120-150 kcal

Protein: 4-5 grams

Fat: 4-5 grams

Saturated Fat: 1-2 grams

Carbohydrates: 15-20 grams

Fiber: 2-3 grams

Sugar: 2-3 grams

Sodium: 300-400 mg

Cholesterol: 0 mg (since the recipe uses no dairy or animal fats)

Calcium: 30-40 mg

Iron: 1-2 mg