Friday, April 17, 2015

Khaman Dhokla | Besan Dhokla

Dhokla - It's a savory steamed cake made with chickpea flour/Besan.First time,I tasted dhokla in US when we stayed there. That's weird right? Most popular indian snack,but i never tasted it in India before marriage. Now i make it regularly as our weekend tea time snack.yeah, we liked it so much. If i think of non-deep fried, tasty, easy to make (within 15 mins) snack for tea time , then immediately dhokla  pop in my head.

For this dhokla, the measurement of wet ingredients(water& curd) are important,so measure everything & add it. And also use the active eno salt, otherwise ,the dhokla wont be spongy. 

Chickpea flour/Besan - 1/2 cup
Curd - 1/4 cup
Water - 1/4 cup
Salt - as needed(1/4 tsp heaped)
Sugar - 1/2 tsp
Eno salt - 1/2 tsp heaped (Lemon flavor)
Grated coconut  & chopped coriander leaves -  1 tbsp each approx for garnish

To Grind
Green chili -1
Ginger - 1/4 inch piece

To Temper
Oil - 1/4 tsp
Mustard & Urad dal - 1/2 tsp
Look,how spongy it is

In a bowl, add the besan, sugar & salt & mix it well.

Grind the ingredients listed under "To Grind" without adding water and add into the flour.

Then add curd ,water(i washed the mixie jar with water and use it here) & mix it well without lumps

Now add the Eno salt , once it added ,the batter will raise(that is a sign,you're salt is active).Mix it well.

Then add the batter into vessel & tap it well. Put it in the idly pot with water in it.Cover it & cook it for approx 8 mins.

Cook it until the tooth pick inserted in the center will come out clean. Let it cool and then demould & cut into desired shape.

Now temper the ingredients listed under "To Temper" and add it on dhokla along with coconut & coriander leaves.

You can have this with green chutney for breakfast or evening snacks. We liked to have in the evening as it is,  with steaming cup of coffee.


  • Adjust the amount of green chili & ginger according to your taste.
  • If you want bright yellow color, add pinch of turmeric powder.
  • Even you can steam it in pressure cooker/pan without whistle.
  • If you use unflavored eno salt, add 1/2 tbsp of lemon use.
  • Don't add more amount of water/ curd.  
  • I don't have dhokla plate, so used my baking tray.
It's time to dig in

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