Khaman Dhokla Recipe

Khaman Dhokla Recipe


  • 1 cup Besan ( Benbal gram flour)
  • 1 1/2 tbsp Semolina (Rava)
  • 1 tsp sugar
  • 1 tsp ginger- green chilli paste
  • 1/2 tsp citric acid (nimbu ka phool) or 1 tsp lemon juice
  • Salt to taste
  • 1 1/2 tsp fruit salt
  • 1/4 tsp oil for greasing
  • Other Ingredients
  • 1 tsp oil
  • 1/2 tsp mustard seeds (rai/ sarson)
  • 1/2 tsp sesame seeds (til)
  • 2 green chillies — chopped
  • a pinch of asafoetida (hing)
  • 2-3 curry leaves (kadi patta)
  • For The Garnish
  • 2 tbsp chopped coriander (dhania)
  • Combine all the ingredients together, except the fruit salt in a bowl and mix well adding water as required (approximately ¾ cup) to make a thick batter.
  • Just before steaming, add the fruit salt and add 2 tsp of water over it.
  • When the bubbles form, mix gently.
  • Pour the batter immediately into a greased 125 mm. (5″) diameter thali and shake the thali clockwise to spread the batter in an even layer.
  • Steam for 12 to 15 minutes or till the dhoklas are cooked. Keep aside.
  • Heat the oil in small pan and add the mustard seeds.
  • When the seeds crackle, add the sesame seeds, green chillies and asafoetida, mix well and sauté on a medium flame for a second, while stirring continuously.
  • Remove from the flame, add 2 tbsp of water and mix well. Pour the tempering over the dhoklas.
  • Cool slightly and cut into equal pieces. Serve immediately garnished with coriander and Mint chuteny

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