Khaman Dhokla

Nutrition values are AI-estimated based on ingredients.

• 1-1/2 cups besan (Gram flour)
• 2 tablespoons Sooji (rava, Semolina)
• 1/2 teaspoon Citric acid
• 1/8 teaspoon asafetida (hing)
• 1/4 teaspoon turmeric (haldi)
• 3 teaspoons sugar
• 1 teaspoon ginger paste
• 1 green chili finely chopped
• 1 teaspoon salt
• 1-1/4 cups water
• 2-1/2 teaspoons Eno (fruit Salt)
• 2 tablespoons oil
• 1/2 teaspoon mustard seeds (rai)
• 1/2 teaspoon sesame seeds (til)
• 4-5 curry leaves
• 2 green chili seeded and cut into 4 length wise
• 2-3 tablespoons hot water

1. 1Sift the gram flour into a mixing bowl.
2. 2Gradually add water to the sifted flour and whisk continuously until a smooth, lump-free batter is formed.
3. 3Add semolina, sugar, salt, asafoetida, turmeric, chopped green chilies, and ginger paste to the batter and mix thoroughly.
4. 4Set up a steamer by placing a cake rack inside a large pan with water just touching the rack; grease a round cake pan.
5. 5Just before steaming, add 2-1/2 teaspoons of Eno fruit salt to the batter and mix vigorously until frothy.
6. 6Pour the aerated batter into the greased cake pan and place it on the cake rack inside the steamer pan.
7. 7Cover and steam the dhokla until cooked through.
8. 8While dhokla is steaming, prepare the tempering: heat oil in a small frying pan, then add mustard seeds, sesame seeds, chopped green chilies, and curry leaves.
9. 9Once the dhokla is cooked, pour the prepared tempering over it.
10. 10Serve the Khaman Dhokla warm.

These instructions are our analysis of the original video. Watch on YouTube →