Khaman Dhokla

Soft, spongy and tasty Khaman Dhokla are ready to eat..
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All time Favorite Recipe

You may make soft and spongy quick Dhokla in less than 20 minutes and you don’t have to make the batter 8 or 12 hours ahead of time. The key to its sponginess and lack of preparation time is the use of popular Eno salt. Follow this simple breakfast recipe with step-by-step images to learn how to prepare mouthwatering classic Khaman at home.

Khaman Dhokla



Step 1

To create this simple Khaman Dhokla recipe, combine gram flour, salt, water, lemon juice, and baking soda in a large mixing basin. All of these components should be well combined. Allow for 1-2 hours for the batter to ferment. If you're doing it in the winter, it can take a little longer. Meanwhile, fill a steamer halfway with boiling water and lubricate the utensil with Rani Oil.

Step 2

Pour the Dhokla batter into the oiled vessel and steam for 15-20 minutes on low heat in a steamer. After 15 minutes, poke a knife into the Dhokla to check for doneness. Remove the knife from the stove if it comes out clean. Allow the dish to cool before cutting it into squares.

Step 3

Heat a pan with oil over a medium temperature for the tempering. When the oil is heated enough, add the mustard seeds, curry leaves, and vertically sliced green chilli. Allow 1/2 cup of water to come to a boil in the pan. Reduce the heat to 2-3 boils and add 1/2 lemon, sugar, and green coriander leaves. If you desire more heat, you may add some finely chopped green chilies. You may also build a Dhokla sandwich by stacking Dhokla and topping it with your favourite sauce!

Step 4

Turn off the heat and pour the tempering over the Dhokla, then sprinkle with the coconut powder. Transfer the meal to a platter and top with your favourite spicy chutney, such as green coriander chutney. Khaman Dhokla tastes great when combined with Faafda and Jalebi. Try this delectable snack dish with your family and friends at home.