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Khaman Dhokla

Khaman dhokla is a great gluten free option as a Snack Item or for Breakfast . These are really light and healthy. Serve it with some sweet tamarind and coriander chutney and watch it disappear in minutes.

Ingredients for the Dhokla batter:

2 cups chickpea flour

½ tsp turmeric powder

¼ tsp asafoetida

1 tsp ginger-green chili paste

1 tsp lemon juice

½ cup Curd

Salt as per taste

1 tsp sugar

½ cup water

¾ tsp baking soda

1 tsp fruit salt/eno

1 tsp oil

Ingredients for the tempering:

½ tbsp oil

1 tsp mustard seeds

1 tsp sugar

1 tsp lemon juice

2-3 Slit green chilies

½ cup water

1 sprig curry leaves

Ingredients for garnish:

¼ cup chopped coriander leaves

¼ cup freshly grated coconut (optional)

½ tbsp sesame seeds (optional)


Sieve the Besan using a fine sieve so that no lumps form in the batter later on.

Mix the water and curd well.

To the Besan, add asafoetida, turmeric, baking soda, green chili-ginger paste, sugar, lemon juice and water-curd mixture .

Mix the batter well, and in one direction only. Whip for about 4 to 5 minutes and set aside for 10 – 20 minutes. The consistency should be like that of Idli batter. A thinner or a thicker batter will result in flat and not-so-spongy dhoklas.

Prepare Idli maker, so that by the time you are ready with your batter, the water is boiling. I invert a small mould and keep the vessel on that. (You can also use your microwave )

Now grease the vessel in which you are ready to pour the batter in.

Just before pouring the batter, mix in the Eno/fruit salt and 1 tsp oil.

Do not mix it for a long time. Pour the batter into the greased vessel.

Steam on medium to low flame for 5-7 minutes. More than 5-7 minutes, and the khaman may deflate.

Check by inserting a knife, if the batter is not sticking on it, it is ready.

Leave on low flame for a minute more, remove the lid and let it cool down for 10 minutes, so that when you take it out, it doesn’t crumble.

To Temper the Dhoklas :

Heat oil in a small frying pan.

When it is hot, add the mustard seeds till they crackle. Add curry leaves, asafoetida, slit green chilies and let the chilies fry.

Shut off the flame and add sugar, lemon juice and water.

Pour this oil-water mixture over the dhoklas and let the tempering seep in.

Cut dhoklas into neat squares and serve sprinkled with fresh coriander leaves, sesame seeds and grated coconut.

Enjoy with a serving of sweet tamarind chutney and coriander chutney or ketchup.