Khaman Dhokla

By DK on Jul 31, 2009
Khaman Dhokla
Some recipes bring back bygone memories which you didn't think had place in your brain shelves in the first place. Guess I have few which ended up getting dusted when I took the first bite of these Dhokla's. I think I was 6-7 yrs old and during our stay in Northern parts of India, there used to be this sweetmeat shop that used to sell Dhoklas in a cover within which there used to be small plastic covers of chutney - Tamarind and Green. I so used to go totally ga-ga over them. They were the fluffiest, softest, spongiest things I had ever eaten and I used to hog them like the it was going extinct.
Khaman Dhokla

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7 Mouthwatering Dhokla Recipes

When Srivalli set us this challenge for this month's ICC event, I was wondering if I would get the very same softness as the ones I have had. I have made Khaman Dhokla before with success but they were not as soft, hence my dubiety at this recipe. But VOILA! This recipe was IT. The very first bite with the chutney bought these memories in such a blinding speed that I was overcome with nostalgia and severe home sickness. That's the beauty of a perfect recipe people. Khaman Dhokla

Frequently Asked Questions:
How to make Dhoklas without ENO?
Why does my Dhokla turn red in color?

Never made a (perfect) Dhokla before? Then your search ends right here. Check out the step by step procedures to make these totally yummy bites and forget the world for few moments!
Basic Information
Prep Time: 1 to 2 hours
Cook Time: Under 15 min
Serves: 4 people
Yield: Makes one 8 inch (2" deep) pan worth
Ingredients
  • For Batter:
  • Bengal Gram flour / Besan/ Chickpea flour - 250 gms (1 & 1/2 cup)
  • Curd/Yogurt - 1/2 cup (not very sour)
  • Water - 1/2 cup
  • Cooking/Baking Soda - 1/2 tsp
  • For seasoning to be mixed to the batter (to be added just before cooking)
  • Oil - 1 tbsp
  • Turmeric a pinch
  • Green Chili paste - 1 - 2 (or as per taste)
  • Sugar - 1 tsp
  • Citric acid - quarter tsp (or lemon juice)
  • Eno - 1 packet (green colour fruit lime) + some more for sprinkling on the plate
  • (note: I dint know how much a sachet contains since I have a bottle so I assumed 1-1/4 tsp of Eno fruit salt)
  • salt to taste
  • For tempering
  • Mustard Seeds
  • Curry leaves
  • Grated coconut
  • Coriander leaves
  • Little water + Oil to be topped on dhoklas
Method
1
Mix first 1/2 cup curds with 1/2 water.
Indian Khaman Dhokla
2
To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency.
Indian Khaman Dhokla
3
Slowly add more water if needed else, add the soda. Keep it aside to rise for 1 hour. If you are using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas. Thali plate can be used for steaming To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.
Indian Khaman Dhokla
4
Meanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.
Indian Khaman Dhokla
5
My Notes : I dint have a thali plate which would fit my pressure cooker and those who would were too deep and narrow for making a proper Dhokla.  So I used my Baking tin which fit perfectly in my Rice Cooker and steam cooked the batter.
Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes. The batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference. Dhokla can also be steamed in kadai filled with water and a plated titled over it.
Indian Khaman Dhokla
6
After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.
Indian Khaman Dhokla
7
In a bowl, mix 3 tsp of water along with a tsp of oil. Remove the plate from the pan, pour the water and oil mix over the top. For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla
Indian Khaman Dhokla
8
If you want perfect shaped ones and not the crumbling, cut and handle gently
Indian Khaman Dhokla
9
My Notes : I cut them out, after slightly cooling them, into squares.
Indian Khaman Dhokla
I then served them with Tamarind Chutney and Green chutney. They are good on their own too. Khaman Dhokla I have tried my best to capture the sponginess of the dhoklas. Khaman Dhokla Although I thought I made enough to last me a while - guess I was wrong. It got over in 2 hours flat. No leftovers no nothing :)
Khaman Dhokla
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201 Responses to “Khaman Dhokla”
  1. swathi

    wow!i just prepared it tonight n the dhoklas were just awesome!!!thanks for d recipe…… :-D

  2. simmi

    In place of cooker any other option for preparing it

  3. simmi

    In place of cooker any other option is there to prepare dokla…..

  4. Singh

    I am confused about the baking tin part, do I have to grease it then dust it or do I just dust it?

  5. Abhishek Sahu

    But it had some red colour

  6. Abhishek Sahu
  7. Maruti

    This is a really good recipe, tried others before, but never got dhoklas as perfect as these. Thank you so much!

  8. yashwini

    nice dhoklas,thank you for sharing.

  9. Anshuma

    thanks alot ,its perfect recipe

  10. Mamta

    i first time made dhokala and everyone loved that. thanks for this recipe

  11. striji

    hello
    Is there any substitute for curd..gotmilk alllergy..

  12. lavanya

    :-P very nice and tasty

  13. ketaki kulkarni

    i just loved the dhokla recepie..my mom”s dhoklas always used to get flat.but i just tried ur recepie and wow..!!!!!! :) :) :) got lot of appreciation at homn 8) 8) .

  14. preeti arora

    hi mam m preeti arora i love cooking n ur dhokhla racipe is vry nyc thnxxx.. :-)

  15. preeti arora

    :-D i love cooking thnx for the recipe…

  16. Sonal Lanjekar

    I always made instant dholka by this same way but I never use curd here. But now I will try with curd.And I also add 1 inch ginger and 1 chilli in it for bit chatpata taste.

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