Khamman dhokla Recipe

Cooking Directions

• STEP 1.In a bowl, mix chickpea flour, yogurt, ginger paste, green chili paste, turmeric powder, lemon juice, salt, and water to make a smooth batter.
• STEP 2.Add eno fruit salt to the batter and mix well. The batter will become frothy.
• STEP 3.Grease a steamer plate and pour the batter into it. Steam for 15-20 minutes or until a toothpick inserted comes out clean.
• STEP 4.Once cooked, remove from the steamer and let it cool for a few minutes.
• STEP 5.Cut the dhokla into square or diamond-shaped pieces.
• STEP 6.Heat oil in a pan and add mustard seeds. Once they splutter, add curry leaves and green chilies. Pour this tempering over the dhokla pieces.
• STEP 7.Garnish with chopped coriander leaves and serve with green chutney.

Cooking Tips

• Make sure the batter is smooth and free of lumps for a soft and spongy texture.
• Do not overcook the dhokla as it may become dry. Steam until a toothpick inserted comes out clean.
• You can adjust the spiciness by adding more or less green chili paste.
• For a variation, you can also add grated coconut or sesame seeds to the batter.
• Serve the dhokla warm or at room temperature for the best taste.

Storage and Serving

• Khaman Dhokla is best served fresh and warm.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, steam the dhokla for a few minutes or microwave for a short time.
• Serve with green chutney or tamarind chutney for a delicious snack or appetizer.