Khaman Dhokla Recipe (with Step by Step Photos)
|1 cup Gram Flour (Besan/Chickpea Flour)|
|1 tablespoon Semolina (rava/sooji), optional|
|1½ teaspoons Lemon juice|
|1 teaspoon Eno Fruit Salt|
|1 teaspoon crushed Green Chilli-Ginger|
|3/4 cup Water|
|1/4 cup Curd (yogurt)|
|1 teaspoon Oil (for greasing)|
|1/2 teaspoon Salt, or to taste|
|2 tablespoons Oil|
|10-15 Curry Leaves|
|1/2 teaspoon Mustard Seeds|
|1/2 teaspoon Cumin Seeds (optional)|
|1 teaspoon Sesame Seeds (til)|
|1 tablespoon Sugar|
|4 Green Chillies, slit lengthwise and cut into halves|
|2 tablespoons chopped Coriander Leaves|
|2 tablespoons grated Fresh Coconut|
|1 pinch Asafoetida (hing)|
|1/3 cup Water|
- Take all ingredients to prepare batter. Pour approx. 2-3 cups water in steamer at bottom and heat it over medium flame. Make sure that steamer is at least 4-5 minutes heated before placing the plates (filled with batter) in it. Grease 2 small plates or thalis (4-5 inch diameter) using 1-teaspoon oil.
- Take gram flour, semolina, lemon juice, green chilli-ginger paste, curd, 3/4 cup water and salt in a bowl. Mix them properly into smooth batter. Make sure that there are no lumps.
- Add fruit salt in batter and stir in one direction for approx. 1 minute. You will notice its size would increase to almost double.
- Now, pour batter immediately into each greased plate and fill it upto 1/2-inch thickness.
- Place plates in steamer and steam for 10-12 minutes over medium flame.
- After 10-12 minutes, insert a knife or toothpick into dhokla and check if it comes out clean. If it does, then it is ready otherwise cook 2-3 minutes more.
- Takeout plates from steamer and let them cool for few minutes. Cut fluffy khaman dhokla into small squares using knife.
- Heat 2 tablespoons oil in a small pan or tempering pan. Add mustard seeds and asafoetida. When seeds begin to crackle, add cumin seeds, sesame seeds, curry leaves and green chillies, saute them for few seconds.
- Add 1/3 cup water and sugar and bring it to boil; let it cook for a minute over high flame. Tempering is ready, pour it over dhoklas and toss gently until each dhokla is coated well with tempering.
- Garnish with chopped coriander leaves and grated coconut and serve with green coriander chutney.
- Pour water 1.5-2 glass water into 3 or 5-liter capacity aluminum/steel pressure cooker and heat it over medium flame for 4-5 minutes before placing the greased plates.
- Place small stand or a small bowl in the pressure cooker and place greased plates (filled with batter) over it. You can also use dhokla stand in the pressure cooker.
- Close the pressure cooker lid and remove the whistle. Cook it over medium flame for 15-minutes. After 15-minutes open the lid and insert the toothpick or knife to check whether dhokla is cooked or not. If it is not cooked then cook it more for 5-minutes.
- If you are making it in large quantity then do not forget to add water in pressure cooker in each batch.
- Keep the batter aside for 10 minutes to settle in step-2 in above recipe (before adding eno fruit salt).
- After 10 minutes, grease a microwave safe bowl with oil and pour batter in it.
- Cover it with a lid or a plate and cook on high settings for 2.5 to 3 minutes.
- After 2.5-minutes, remove bowl from microwave and insert toothpick in the center to check weather it is cooked or not. If it comes out clean then it is cooked otherwise cook more for 20-30 seconds.
- If you over cook them then they may turn hard so make sure that if you required to cook for more time then check them every 30 seconds.
- Time required to cook dhokla may vary depending on the different microwaves settings and quantity of batter.
- Take a deep and broad vessel (broader than dhokla plate) with a lid. The plate should be smaller than the vessel in which we want to steam them.
- Pour 1-2 glass water in the vessel and then put a dhokla plate (filled with batter) over small stand in it and then cover with a lid.
- Steam it for 12-15 minutes over medium flame.
- Make sure that steamer is properly heated (at least 4-5 minutes) before placing the plates filled with batter in it otherwise dhokla will take more time to cook and may not turn spongy.
- If you want to prepare dhokla in batches (for given amount of batter), then follow the given steps.
- Prepare batter without adding Eno salt and divide it into two equal portions.
- Add 1/2 teaspoon Eno fruit salt in one portion, whisk well for a minute and pour it immediately into greased thali.
- When first batch is cooked, add 1/2 teaspoon Eno fruit salt in remaining batter and follow the same process as mentioned above.
- After adding Eno fruit salt do not keep batter for long time otherwise dhokla will not be spongy.
- Steam batter over medium flame to make them spongy. Do not steam it on high flame otherwise it will not cook from inside.
- To prepare Amiri khaman, crumble dhoklas, pour tempering over it, sprinkle sev, pomegranate seeds and cashew nuts. Mix well and serve.
Response: Hi Fatema, if the batter doesn't increase after adding the eno fruit salt, it means eno is expired and so the dhokla will not rise.
Response: Hi Karishma, cook the batter in a microwave safe bowl (covered with a lid) for around 2.5 -3 minutes. Insert toothpick in the center of dhokla to check weather it is cooked or not, if it is not cooked, cook more for 30 seconds and check again.
Response: Follow the given link to make sweet tamarind chutney.
Response: Yes, you can make it in idli pan.
Response: We have already mentioned the syrup (tempering) method in this recipe. Make more syrup (by doubling tempering ingredients) and add more green chillies to make dhokla like market.
Response: Dhokla batter turns bitter if the gram flour tastes or smells bitter. Check the raw gram flour and if it tastes or smells bitter, don't use it.
Response: Yes, in all recipes 250 grams/cup is used.
The khaman dhokla I made with the help of your recipe turned out to b very tasty & yummy. Thanks for sharing this recipe.
Response: Hi Zainab, I didn’t get your point. Were you not able to spread khandvi batter evenly? Batter should be spread immediately on greased surface (don’t spread too much oil for greasing) after cooking because it is hard to spread when it cools.
If you are not able to spread it, try to make khandvi noodles (cool the batter for a while and then make noodle using sev machine).
Response: Hi Zainab, I’m sorry to hear that dhokla didn’t turn out good. The reasons behind dhokla didn’t rise propely and tasted uncooked are given below.
1. Batter should be increase in volume after adding and mixing ENO fruit salt. If it doesn’t it means ENO is not active, expired.
2. It is necessary to pour the batter into greased thali immediately after mixing ENO (after batter increases). Do not keep batter idle after mixing otherwise dhokla will not rise.
3. Steamer should be preheated for at least 4-5 minutes over medium flame before placing dhokla thali in it, otherwise dhokla may take longer to cook and don’t rise enough. Heat the steamer before mixing the ENO to the batter.
Response: Hi Kirti, I have already posted the answer about how to make spongy dhokla in previous comments answer section.
If dhokla didn't turn spongy, no need to worry. You can make amiri khaman from it. Follow the below given steps.
1. Just crumble it using hands (make small pieces).
2. Pour tempering evenly over it. (do not skip water while making the tempering)
3. Mix well and garnish with sev (gram flour noodles), chopped coriander leaves, pomegranate seeds (optional) and serve hot with tea.
Response: Hi Indrani, I have already posted the answer in the reply section of previous comment. You can read it here how to make spongy dhokla.
Response: Hi Mozmin, you can store it in refrigerator for 2 days.
Response: Hi Isha, if you want to serve dhokla along with full meal then this recipe serves 4 people but if you want to serve it alone then it serves 2 people. I have already posted the answer to make dhokla in larger quantity. You can read it here.
Response: Hi Hina, thanks for trying the recipe. Cut dhokla into small pieces, pour tempering over them, toss well and then keep them aside for 15-20 minutes so they can easily absorb the tempering. Do not decrease the amount of water in tempering.
Response: Hi, remove the whistle while steaming the dhokla.
Response: Thanks Anamika for trying the recipe.
Response: Hi Rasmita, this dhokla is cooked in a steamer and not oven. So you can try this in either a steamer (follow the recipe) or in a pressure cooker (read it here).
Response: Hi Mamta, the reason behind the dhokla didn't get sponginess could be many. Make sure that
1. Eno is not expired.
2. After adding the eno, do not keep the batter idle for long time.
3. Cook them over medium flame.
Response: Hi Sweta, dahi is added to get the softness of dhokla. If you do not add dahi, dhokla may turn like hard sponge (not soft).
Response: Hi Arpita, I didn't get your second question. Did you mean to say plate instead of pan?
Follow the given steps to cook dhokla without steamer.
1. Take a deep and broad vessel (broader than dhokla plate) with a lid. The plate should be smaller than the vessel in which we want to steam them.
2. Pour 1-2 glass water in the vessel and place a small stand in it. Put a dhokla plate (filled with batter) over stand and then cover vessel with a lid. Make sure that stand is high enough to not to allow water getting into batter.
3. Steam it for the time given in the recipe.
Response: Hi Sonu, you can use baking soda (1/4 teaspoon with 1 teaspoon oil) instead of eno in this recipe. I have already posted the answer about baking soda in detail in the response of previous comment.
Regarding the measurement, 1 cup gram flour is equal to 140-150 grams (approx. value). We have used the cup measurements for the ease of convenience in all recipes. It is hard to measure some ingredients in grams because of small quantities or liquid ingredients.
Response: Hi Trisha, if sesame seeds are not available then you can skip them.
Response: Hi Neha, yogurt is used in the recipe to make the dhokla soft and little sour in taste. You can add lemon juice to get the sour taste (according to your taste) instead of yogurt.
Response: Hi Divya, you can use baking soda instead of eno in this recipe. I have already posted the answer in the response of previous comment. You can read the detailed answer here. - Use Baking Soda instead of Eno to make Dhokla.
Response: To make the sweet dhokla, sugar is added while making tempering along with water. As dhokla absorbs the tempering mixture and tastes sweet.
Response: Hi, your answers are given below.
1. You can use any dahi.
2. Dahi at room temperature would be preferable but it does not make much difference because we are adding it in small quantity.
3. If your thali is big enough then you can steam the whole batter in one thali. Make sure to not fill the batter more than 1/2 inch thickness because it will take more time to cook.
4. You can use any steel or aluminum plate or aluminum cake mold.
5. Yes, toss the dhoklas in a large vessel so tempering riches till inside.
I am very much happy, as it was very spongy and tasty. Thanks for sharing this recipie.
Response: Hi, I have already posted the answer in previous comments response section. You can read it here.
Response: Hi Edna, the brownish color you got is due to the reaction between haldi (turmeric powder) and baking soda or eno. It happens if the amount of turmeric powder or baking soda is more. So, if you want to get yellowish color, add only a pinch of turmeric powder.
Response: Hi Pooja, if you want to make dhokla for eight servings or more then that follow the rules given below.
1. You have to prepare dhokla in batches (see tips section). If you prepare the batter for 8 servings (double the recipe), divide the batter (before adding eno fruit salt) into two portions. Add 1-teaspoon eno in one portion, stir for a minute, then pour batter into two plates, and cook. After cooking the first batch, add 1-teaspoon eno in remaining batter and follow the same process.
2. According to the size of steamer and number of plates fits into your steamer, divide the batter, add the eno salt according to quantity of batter and cook it in batches.
3. Make sure to fill each greased plates up to 1/2 inch height (not more than 1/2-inch otherwise, it will take more time to cook).
Response: Hi Monika, follow our vati dal khaman dhokla recipe (chana dal dhokla) to make nylon khaman at home.
Response: Hi Nisha, you can use baking soda instead of eno in this recipe. I have already posted the answer in the response of previous comment. You can read the detailed answer here. - Use Baking Soda instead of Eno to make Dhokla.
Response: Hi Maryam, sorry to hear about that your dhokla didn't turn good. I have already posted the answer in previous comments response section. You can read it here - how to make soft and fluffy dhokla.
Response: Hi Priti, did you use pressure cooker with whistle or without whistle? Did you heat the pressure cooker (after adding the water in cooker) for 4-5 minutes before placing dhokla plates into it?
Response: Hi Namrata, time required to cook in microwave depends on the shape, thickness and type (plastic or glass) of utensil used, how much you fill the container and the microwave model. Dhokla turns hard if you over cook it in microwave. Personally I prefer the steaming method to cook it to get perfect softness and sponginess, so I would suggest you to make it by following the steam method as given in the above recipe.
In your case, it looks like it didn't cook in 4 minutes, so when you make it next time, cook it a little bit longer (more than 4 minutes) until toothpick inserted comes out clean. After 4 minutes of cooking, check the dhokla at every 30 seconds interval with a toothpick to prevent it from over cooking. Cover the container with a lid to prevent top surface from turning hard while cooking in microwave.
Response: Hi Mahima, if you have used the lemon flavored eno salt, it may taste little bit sour. When you prepare the dhokla next time do not forget to use "plain eno (non-flavored)", reduced the amount of salt according to your taste and do not forget to add sugar in the tempering.
or any specific quantity say 150 gms etc
Response: Hi, 1 cup gram flour is equal to 140-150 grams (approx. value).
It is not a tea cup. All recipes use 250 ml size cup (Indian style measurement set) measure all ingredients. You can easily find the measurement cup and spoon set in any grocery or kitchen store or online.
second time I tried your dhokla. Really it made very tasty and yummy.
Response: Hi, you can get the fruit salt (Eno brand or any other) from any medical store (if you are in India). If it is not available then you can use 1/4 teaspoon baking soda as its replacement. Rava (sooji/semolina) is the white colored coarse textured flour prepared from wheat. You can find it in any Indian grocery store. If it is not available then you can replace it with same amount of gram flour.
Response: Hi Meenakshi, thanks for trying the recipe. To easily remove the dhokla from the container - 1) Grease the container properly with oil and 2) Let dhokla cool for 5-7 minutes before removing from the container.
Response: Hi Garima, this could happen if gram flour you are using is very old and stale. Dhokla will turn bitter if the flour is old (taste the raw gram flour and if it tastes bitter or smell bitter then it is old and has passed its usable date).
Response: No, you cannot bake it in oven but you can cook it in microwave. To cook it in microwave see the response provided to the following comment for the answers about making it in microwave.
Response: Khaman Dhokla is an instant type dish made from gram flour while Vati Dal Khaman Dhokla is made from chana dal (husked black gram splits) which takes extra time of soaking chana dal and fermenting the batter.
Response: Batter should not be too thick or not too thin. It should have medium thickness like idli batter.
Can we take "kadhi dahi" for it which is easily avilable in the market
Response: Yes, you can use homemade dahi or store bought dahi.
Response: Yes, Ajju the eno fruit salt used in this recipe is same which is available in medical shop. You can also get it from any grocery store. Use either lemon flavored eno or plain eno while making dhokla.
Response: Hi ekta, did the batter rise after adding the eno fruit salt? Eno works as an active agent in this recipe, batter will not rise in volume or bubbles will not appear on surface if eno is expired. Eno fruit salt has a shelf life so check If it is expired or not before adding it into the batter. Add a pinch of eno in a small bowl of water and if bubbles appear on the surface then it it good to add in batter otherwise it is expired.
Response: Hi Anchal, thanks for trying the recipe. Please see the response provided to the following comment for the answers about making spongy dhokla. I would like to suggest you the traditional recipe of khaman (vati dal khaman dhokla - khaman made from chana dal) which takes extra time (soaking of chana dal) but the result will be outstanding and you will never go wrong.
vati dal khaman - http://foodviva.com/snacks-recipes/vati-dal-khaman-dhokla-recipe/
I had tried dhokla
it was gud but not that much as in market
It was not very sponge i don know why?
Response: Yes Shazia, you can use baking soda instead of eno fruit salt in this recipe. Mix 1/4 teaspoon baking soda with 1 teaspoon oil and 1.5 tablespoon water in a small bowl and heat it for 30 seconds over medium flame. Add this mixture in batter in step-3 and mix properly.
Response: Hi Chethana, thanks for trying the recipe. To make soft and spongy dhoklas follow the below tips. I hope you will get the answer.
1. Do not decrease the quantity of eno fruit salt.
2. Do not keep the batter idle for long time after adding eno fruit salt otherwise dhokla will not be fluffy and turn hard.
3. Measure the ingredients properly. If your batter is too thick then dhokla may turn hard. Batter should have thick pouring consistency.
4. Make sure that dhokla steamer is at least 4-5 minutes heated before placing the plates (filled with batter) in it otherwise dhokla will not turn spongy.
5. Cook it over medium flame.
6. Do not skip to add water in tempering. Pour the tempering gradually over dhoklas and toss them gently to make them soft.
and can I make it in cooker????and for what time?
Response: Hi Preety, if you do not like the smell of gram flour, make sure that gram flour is not very old. To make dhokla without using gram flour, try our recipe of dhokla made from chana dal (http://foodviva.com/snacks-recipes/vati-dal-khaman-dhokla-recipe/).
To make dhokla in pressure cooker follow the below directions.
1.Pour water 1.5-2 glass water into 3 or 5-liter capacity aluminum/steel pressure cooker and heat it over medium flame for 4-5 minutes before placing the greased plates.
2. Place small stand or a small bowl in the pressure cooker and place greased plates (filled with batter) over it. You can also use dhokla stand in the pressure cooker.
3. Close the pressure cooker lid and remove the whistle. Cook it over medium flame for 15-minutes. After 15-minutes open the lid and insert the toothpick or knife to check whether dhokla is cooked or not. If it is not cooked then cook it more for 5-minutes.
4. If you are making it in large quantity then do not forget to add water in pressure cooker in each batch.
she thought I bought it from shop. Thanks a lot.
Response: Yes shruti, you can make dhokla in microwave. Follow the given steps to make them in microwave.
1. Keep the batter aside for 10 minutes to settle in step-2 in above recipe (before adding eno fruit salt).
2. After 10 minutes, grease a microwave safe bowl with oil and pour batter in it.
3. Cover it with lid or plate and cook on high settings for 2.5 to 3 -minutes.
4. After 2.5-minutes, remove bowl from microwave and insert toothpick in the center to check weather it is cooked or not. If it comes out clean then it is cooked otherwise cook more for 20-30 seconds.
If you over cook them then they may turn hard so make sure that if you required to cook for more time then check them every 30 seconds.
Time required to cook dhokla may vary depending on the different microwaves settings and quantity.
Response: Try our vati dal khaman dhokla recipe (http://foodviva.com/snacks-recipes/vati-dal-khaman-dhokla-recipe/) to make khaman like shop.
Response: Cook it 3-4 minutes more over medium flame if it is not cooked in 12 minutes.
Heat the steamer properly before placing the batter filled plates in it for steaming (in step-5). If steamer is not heated properly, it will take more time to cook.
Response: After pouring tempering toss them gently until all pieces are covered with it from all sides, also do not pour entire tempering in single go. Pour and toss in few small quantities so that top surface does not become soggy. We are really thankful to you for asking this question and bringing it to our attention. We had forgotten to mention this tossing process in step-2 but now same has been included in the step.
12 minutes is sufficient time to cook and there is no need to cook for 20 minutes. Follow step-10 to check whether they are cooked properly or not and you can adjust the cooking time as required.
Response: This could happen if gram flour is not fresh or it is not cooked over low flame. In this khaman recipe, tempering is essential to get rid of dryness. Add water (as per the amount given in ingredients list) while preparing tempering and pour it over cooked dhoklas and toss them gently until coated well and evenly. Khaman will absorb the water and they will turn soft and juicy.