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By Kavneet Kaur
One of the most-loved Indian breakfast staples, Khaman Dhokla, is a famous Indian snack made using a fermented batter of lentils and rice, spices, topped with grated coconut, and served with garlic or coriander chutney. The dish is a classic Indian Gujarati snack loved across the nation for its sweet and savory taste.
New Year, Patriotic, Thanksgiving, Diwali, Holi
Laxmi Green chilli pasteFor 237 ML
Asli Citric acidFor 100 GM
24 Mantra Organic SugarFor 4 LB
TATA SALTFor 1 KG
DEEP GREEN CHILIFor 12 OZ
The dish finds its roots in parts of Gujarat, India, and has now been welcomed as the most savory breakfast delight nationwide. Khaman Dhokla recipe is a spongy and savory cake made using a fermented batter of lentils and rice. The batter is steamed and tempered with a mix of spices and curry leaves. You can easily make the dish with a few khaman dhokla ingredients in no time for lunch boxes or evening snacks, as it can be stored for a few days. Have on your apron as I guide you to make a delicious and soft Khaman Dhokla right in your home in a few easy steps.
Preparation Method for Khaman Dhokla Recipe
Grease the Khaman Dhokla steamer pan with 1-2 tablespoons of oil.
Add the 2-3 pinches of turmeric powder, a pinch of asafoetida, 1.5 tablespoons lemon or ½ teaspoon of pure citric acid, 1.5 teaspoons ginger paste, 1.5 teaspoons green chili paste, 1 tablespoon sugar or as per taste and 1 teaspoon salt or add as per taste.
Add 1 cup of water and 1 tablespoon of cooking oil to form a thick and consistent batter. Stir well until all the ingredients combine well.
Add 1 cup of semolina (rava) to achieve thick consistency and smooth texture. (Note: You can skip this step if you are gluten-allergic or want a gluten-free khaman)
Stir all the ingredients to form a thick and consistent batter. The batter should not have any lumps and must be smooth enough to flow off the whisk easily.
Bring 2 - 2.5 cups of water to a boil in a steamer pan or pressure cooker. The amount of water to be boiled depends on the size of the steamer or pressure cooker.
Add 2 tablespoons of Eno to leaven your khaman batter. Adding the leavening agent helps in making a soft and spongy khaman dhokla.
Stir the batter briskly and swiftly as Eno makes the khaman batter frothy. Ensure it is mixed thoroughly to achieve an even and consistent batter.
Place the batter in the greased steamer pan. Shake it a bit so that the batter evens out in the pan. The water must be boiling or hot when you place the batter in the steamer.
Steam the batter for 12-17 minutes in the steamer pan. If you are using an electric pan or cooker, steam for 20 minutes. You can start preparing the tempering mix while your khaman is getting ready in the steamer.
Insert a toothpick in the khaman to see if it is properly cooked. If the toothpick has some batter on it, you must steam it for another few minutes (1-2 mins.) Slide a butter knife on the edges of the pan and put the pan upside down to slide out the steamed khaman cake.
Slice out the khaman cake using a knife into equal square shapes and set them aside for tempering.
Tempering is done to add flavor to the gram cake, add moisture and enhance its sponginess. To prepare, heat 2 tablespoons of oil in a small pan and add mustard seeds when the oil gets hot.
As the mustard seeds crackle, add curry leaves, chopped chilies, and a teaspoon of sesame seeds and fry them all. Switch off the flame and add 1/3 cup of water to the hot pan. Add 2 tablespoons of sugar, and mix well until the sugar is dissolved.
Pour the tempering mixture evenly through the khaman dhokla so that it slowly seeps through its edges. Garnish with chopped coriander leaves and grated coconut, and roasted green chilies.
Following are the nutrients in khaman dhokla based on one serving size and 2000 calorie diet. The nutritional values are approximate based on one serving size and can vary depending on individual’s diet.
Calories : 161 Calories
Potassium : 236 mg
Sugar : 4 g
Fat : 7g
Carbohydrates : 18 g
Protein : 6 g1
Sodium : 579 mg
Fiber : 3 g