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Khaman Dhokla

I love Dhokla but have avoided attempting it as I thought it was too complicated.

I came across this recipe on YouTube, MummyPappa’s Kitchen, and attempted it. It was perfect. Follow the instructions to the letter and you cannot go wrong! Enjoy.

Collect it:

For Dhokla

• 2 tbsp Sugar

• ½ tsp Citric acid

• 1 tbsp Edible Oil

• ½ tsp Salt

• ½ cup + 6 tbsp water

• 1 tbsp Cornflour

• 150 gms Gramflour

• ½ tsp Baking Soda

For tempering

• 2 tbsp Edible Oil

• 1 tsp Mustard seeds

• ¼ tsp Asafoetida

• 3 Green Chillies, slit

• 10 to 15 leaves chopped Curry leaves

• 1 tbsp Sugar

Khaman Chutney

• ½ cup Coriander leaves

• 2 Green Chillies

• ½ inch chopped Ginger

• ¼ tsp Black Salt

• ¼ tsp Salt

• 2 pieces Khaman Dhokla

• ¼ tsp Cumin seeds, roasted & powdered

• Juice of half a Lemon

Make it:

To a mixer, add sugar, citric acid, oil, salt, cornflour (this helps to retain sponginess), water. Mix well till the sugar dissolves.

In a bowl sift gram flour. This eliminates lumps. To this add the Sugar mixture and add little by little. Add 4 tbsp more water. Check consistency. If needed, add 2 tbsp more water. Make a smooth batter. It is important to have a flowing consistency.

Grease a vessel with oil. Line with butter paper at the bottom and the sides. Grease on top of the paper.

Get the steamer ready. To a big vessel, add a stand. Add water and bring it to a boil.

To the batter add baking Soda. Pour in the greased mould. Leave some space in the vessel. Cover the steamer and steam the Dhokla for 15 mins. Test with tooth pick.

In a vessel heat oil, add mustard seeds, Hing, green chillies, curry leaves, sugar and water. You can also add sesame seeds (optional). Bring to a boil. Let it cool

Once the Dhokla is cold, demould. Flip to the right side. Cut into squares.

In a mixer add coriander, green chillies, black salt, regular salt, dhokla, water, grind. Add powdered cumin and lemon. Grind again.

Pour tempering over the dhokla once it is cold.

To make the Chutney: grind all the ingredients in the Khaman Chutney section.

Serve with Chutney.

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