Khaman and Dhokla are basically traditional Gujarati snacks and are two separate dishes prepared from different methods and mixtures (Besan being the common ingredient though), they are a common Indian street food items too. Dhokla is one of our all time favorite snacks option, I love eating dhokla and also my kids. I am a dhokla fan and can have it any time of the day to the extent that I can substitute it with my meals too and can keep eating it till I am full.
Though many versions of preparing Dhokla are available but this one is my mom’s recipe that we all love to eat, she made me learn how to prepare nice soft, spongy and watery khaman dhokla. Trust me it comes out real well and are too delicious.
For the dhokla batter and the seasoning to be mixed into the batter –
- Besan – 2 cups
- Turmeric Powder – 1/6 teaspoon
- Salt to taste
- Ginger paste – ½ teaspoon
- Green chilli paste – ½ teaspoon
- Lemon Juice – 1 teaspoon
- Eno salt – 1 sachet or 1 teaspoon
For the tempering –
- Oil – 1 tablespoon
- Mustard seeds – 1 teaspoon
- Green Chillies – 2 -3 slit
- Salt – ¼ teaspoon
- Sugar – 1 small teaspoon
- Lemon Juice
- Coriander leaves chopped as per taste
Seive besan in a big bowl and keep adding little little water to it with the help of spoon and keep mixing it so that no lumps are formed, add turmeric powder to the mixture and keep mixing well. Keep this mixture aside for 15 minutes so that the besan gets little fluffy before even we add eno salt to it.
Now take the big utensil in which you plan to make the dhokla, add 2 cups water to it and keep on gas flame, also put the stand now only inside the utensil so that when the water starts boiling you directly put the dhokla mixture bowl in it.
Now keep ready your utensil in which you plan to prepare the dhokla by greasing it well with oil thoroughly.
Take that besan mixture which you have kept aside from 15 minutes and add lemon juice, salt,ginger paste,green chilli paste and mix well lastly you need to add eno salt and mix it too well till you see bubbles forming in the mixture and directly pour it into the greased utensil.
Now put the utensil after pouring eno salt directly into the hot boiling vessel and cover the top with lid and let it cook on high flame for 20 minutes, ensure enough water inside the vessel till the stand.
Check with knife after 20 minutes and if your knife comes out clean means your dhokla is totally cooked and ready else let it steam for another 5 minutes.
Remove the utensil from the boiling vessel, let it cool for few minutes and then softly insert knife from the edges and with the help of plate turn the dhokla upside down in the other plate.
Now your dhokla is ready for the tempering.
Take a small pan for the tempering, add oil and when oil is hot then add mustard seeds to it as soon as the mustard seeds flutter, add curry leaves and green chillies with salt. Stir well and after few seconds add 1 cup water and let it come to boil.
When the tempering is boiled remove from flame, add lemon juice to it and pour the watery tempering onto the dhokla softly. Let the water go inside the entire dhokla. Garnish with chopped coriander leaves.
You can serve it hot or else keep the dhokla in the refrigerator and serve cold with mint chutney and tomato ketchup