khaman dhokla

By Nandu

Ingredients

• for the tempering:
• Ingredients (american measuring cup used, 1 cup = 250 ml)
• for the dhokla batter
• 2 cups chickpea flour (besan)
• 1/2 tsp turmeric powder (haldi)
• 1/4 tsp asafoetida (hing)
• 1 or 1.5 tsp ginger-green chili paste (adrak + hari mirch ka paste)
• 1 tsp lemon juice
• 1 tsp salt
• 1 or 11/4 cup water
• 1 tsp fruit salt/eno or 3/4 tsp baking soda.
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds (optional)
• 1 or 2 tsp sugar
• 1 tsp lemon juice
• 1/2 cup water
• 1 sprig curry leaves (kadi patta)
• 1/2 tbsp sesame seeds
• for garnish:
• 1/4 cup chopped coriander leaves (dhania patta)
• 1/4 cup freshly grated coconut (optional)

Preparation

Step 1

Instructions
making the batter and steaming in microwave:
grease a microwave safe bowl or pan with oil
in a bowl or pan mix all the ingredients well except the fruit salt.
add the fruit salt and gently mix it in the batter.
the batter will rise.
be quick and add the batter to the greased microwave safe bowl or pan.
cover and microwave the batter for 2 to 3 minutes on high.
check the doneness by inserting a toothpick in the dhokla.
if not done, then microwave again for some seconds or minutes.
remove the dhokla from the pan once warm or cooled.
preparing the tempering:
heat oil.
add mustard seeds and let these pop.
once they pop up, add the cumin seeds.
fry for a minute. then add the rest of the ingredients for tempering except water.
fry everything for a minute.
add the water and once it comes to boil, immediately pour it over the steamed dhokla.
garnish with coriander leaves or grated coconut.
slice the dhokla and serve with green chutney.
alternative method of steaming the dhokla in a pan:
grease a small pan with oil.
take a large pan or pot in which the smaller pan can fit.
add water in the larger pan and bring it to boil.
prepare the batter as given above and add it to the greased small pan.
keep it in the large pan containing boiling water.
cover the large pan with a lid.
steam for 10-12 minutes till the khaman dhokla is done.
enjoy the khaman dhokla.
Notes
i used plain eno without any flavors.


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Filed Under: Gujarati Recipes, Microwave Recipes, No Onion No Garlic, Regional Indian Cuisine, Starters & Snacks, Vegan Recipes Tagged With: 15 Minutes Recipes, Bachelor Recipes, Gluten Free
Comments
Wari says
May 30, 2014 at 11:38 am
I used lemon flavoured eno. Dhokla turned out amazing! Loved it.

dassana amit says
May 30, 2014 at 9:20 pm
thanks wari for letting me know. good the lemon flavored eno worked.

Richa Shetty says
May 24, 2014 at 12:24 pm
Hey Dassana. Even I could never make a good dhokla. It always turned out to be soggy. I was starting to doubt my cooking skills! But thanks to your microwave recipe I made it in a few mins. I made this just now and it turned out to be awesome. Can’t thank you enough.

dassana amit says
May 26, 2014 at 10:53 pm
thats nice to know richa. welcome :-)

Wari says
May 21, 2014 at 11:15 am
What is fruit salt? Which eno flavour would u recommend?

dassana amit says
May 21, 2014 at 6:57 pm
fruit salt is eno. i recommend plain eno without any flavors.

anjali says
May 17, 2014 at 6:02 pm
Thanks for this recipe dassana ji…I made it yesterday…it really came out so good….I wanted to make khandvi…but I didnt find it in ur blog..can u plz put up ths recipe bcz I used to follow ur recipes. .

dassana amit says
May 17, 2014 at 6:59 pm
welcome anjali. i have got few request for khandvi but not able to post it. i will post it soon.

utpal sharma says
March 26, 2014 at 10:43 am
Thanks for the recepi, I tried it today and came out just too delicious dhokla . but I added a little more turmuric but it was too good ..
Thanks a lot!!

dassana amit says
March 30, 2014 at 7:37 pm
welcome utpal

Kristina says
March 3, 2014 at 3:03 am
Hi Dassana,
I made this today, and it was really tasty. It turned out just as pictured, although I did have to microwave it for 4.5min to get the toothpick to come out clean. I’d never had or made khaman before, but my boyfriend (Gujarati) mentioned that while this was really tasty, he is accustomed to a khaman that is moist and fluffier and sort of crumbles in your mouth. I didn’t use a full half cup of water in the tempering, because I was scared it would make the khaman too wet. Do you think this might be the difference? Or do you have other thoughts on what he might be talking about?

dassana amit says
March 3, 2014 at 10:08 pm
hi kristina. this recipe is spongy and soft. but not like the khaman which your boyfriend is mentioning. to make the crumbly and moist khaman, you need to add 1.5 to 2 tsp eno/fruit salt in 1 cup of gram flour/besan. i personally do not like adding 2 tsp of fruit salt as the khaman then has a typical soda like alkaline odor which i do not like. so i usually add 1.5 tsp. in this recipe, then you will need to add 3 tsp of fruit salt to 2 cups gram flour. note that the fruit salt cannot be substituted by baking soda in this case. adding the water tempering keeps the khaman moist and it does make a difference. in this recipe it works very well. the spongy khaman dhokla absorbs the water, so there is a moistness, but its not like the dhokla becomes wet.

Kristina says
March 3, 2014 at 10:33 pm
Thanks! That’s really helpful!

aaliya dave says
February 19, 2014 at 1:29 pm
hey thanks for the recipe..it taste good,but why after i microwave it color changes to red???

dassana amit says
February 21, 2014 at 7:55 pm
that is due to the reaction of the eno or baking powder with turmeric powder. it happens with me too at times.

Daneal says
February 6, 2014 at 1:42 am
Thanks so much for sharing this recipe! I have never heard of (or tasted) dhokla before, but I had a big bag of besan someone gave me, so after searching for recipes to use it, I came across yours. I made some substitutions: I didn’t have any green chilies or ginger, so I used a little Thai green curry paste; I couldn’t find asafetida, so I used a mixture of garlic and onion powder; I used the baking soda…so probably not the most authentic, but still delicious and healthy! I will make it again soon, hopefully with all the correct ingredients!

dassana amit says
February 7, 2014 at 8:11 pm
thanks daneal. i am glad with all the substitutions you made, the dhokla was still delicious.

Shantala Rao says
February 1, 2014 at 8:35 pm
Hi Dassana….I am an ardent follower of your blog. All of your recipes have worked beautifully for so far…today I made Dhokla as per this recipe….I don’t know where I went wrong….but the dhokla turned out to be pale brown and wasn’t tasting great…ii used the microwave method…it took about 5 mins for the dhokla to be cooked. Can you please help me?

dassana amit says
February 1, 2014 at 9:33 pm
hi shantala. firstly thanks. i think the dhokla got over cooked in the microwave. 5 mins is a long time. usually even after removing the food from microwave, it still keeps on cooking. the cooking time varies from oven to oven. if using high powder, then 2 to 3 minutes is fine depending on the oven.

also the color should be yellow. i am not sure why the color was pale brown. did you use baking soda or eno fruit salt. let me tell you that even eno fruit salt has a shelf life. so if the batter does not bubble up or increase in volume, it means that the fruit salt is expired. i will be adding a dhokla post that is made in a steamer in some time.

Aditya says
December 24, 2013 at 6:45 am
I’ve tried so many recipes of yours… very excited to try this one tomorrow for a potluck!

suhail noor says
November 9, 2013 at 7:11 am
nice.

Anu says
November 7, 2013 at 5:49 am
hi i just had a question that what do u mean by microwave on high.

dassana says
November 25, 2013 at 7:50 pm
it means microwaving on full power. there are different setting in the microwave oven from high to low. you can check your microwave oven manual for more details.

najma junaid chagda says
October 18, 2013 at 7:56 pm
I &my family loved it

Smita says
September 29, 2013 at 7:55 am
Thanks for the recipe , using microwave looks so easy.The dhokla looks so tempting and yummy.

dassana says
September 29, 2013 at 9:55 pm
thanks and welcome smita.

Richa says
September 28, 2013 at 12:14 am
Hi!!
I tried this recipe ,but my dhokle turn Red , can you please tell ,why it is turning red ,it is fluffy ,but red .
Thanks

dassana says
September 29, 2013 at 9:54 pm
hi richa. its due to the reaction of the baking soda with the turmeric. hence i don’t use baking soda when making khaman dhokla. if i use soda, then i add very less of the turmeric powder.

renu says
September 26, 2013 at 8:17 pm
i HAVE to try this…. teh steamed version definitely has its charm.. but i think i will go for teh microwave version first.. my hubby is not a fan of dhokla..i hope i can convince him ..planning a weekend breakfast …
noting down ur recipe.. i thinki have all ingredients except fruit salt..
will let u know..i hope i can make it tom… seeing ur pics i am really really tempted…
i seriously wish i was ur neighbour or friend in pune…:).. honestly…. saying this from teh bottom of my heart:)

dassana says
September 29, 2013 at 10:09 pm
thanks a lot renu. if we were neighbors both of us would have a good time. add baking soda instead of the fruit salt. just add very little of turmeric powder or avoid it as the dhoklas turn red due to the reaction between baking soda and turmeric powder.

amina says
July 24, 2013 at 8:31 pm
hi, can tell me the measurement of one cup in gms or ltrs

dassana says
July 26, 2013 at 1:30 am
i think you are asking for 1 cup of besan. 1 cup of gram flour is 92 grams.

mansi says
July 19, 2013 at 2:18 pm
i want to ask …in microwave we can cook dokla on simple mood as it is or wecan use steam option ?

dassana says
July 20, 2013 at 12:05 am
mansi, i don’t have steam option in my microwave oven, so not sure about it. i used the microwave mode.

Eshwari says
June 12, 2013 at 6:19 pm
hii nice recipe :)
I have a quick question…..can we add cook soda instead of eno salt

dassana says
June 14, 2013 at 6:33 pm
you can add cooking soda instead of eno. but it may make the dhokla red or give red patches due to reaction between the turmeric and soda. you can just add a pinch of turmeric in this case. 1/2 tsp soda would be fine.

Loreen says
June 12, 2013 at 12:39 pm
I treid most of you dishes, they are all excellent, thasnk for sharing. but this dish you said 1 tsp oil and you have almost used 1 cup oil. Thks

dassana says
June 14, 2013 at 6:43 pm
thanks loreen for trying the recipes. regarding this recipe, where i have used 1 cup oil? it 1 tbsp oil for the tempering which is mixed with 1/2 cup water.

janet @ the taste space says
June 1, 2013 at 5:37 pm
Hi Dassana, Thank you for sharing such a lovely recipe. I shared my experiences with it here: http://tastespace.wordpress.com/2013/06/01/steamed-indian-chickpea-cakes-microwave-khaman-dhokla/

dassana says
June 1, 2013 at 8:32 pm
thanks and will check janet.

Greg says
March 1, 2013 at 1:46 am
Hello,
Can I substitute Baking Powder for the Eno Fruit Salt? Eno Fruit Salt is no recommended for diabetics.
Many Thanks,
Greg

dassana says
March 1, 2013 at 1:54 pm
hi greg. i would suggest you to add baking soda instead of baking powder. baking powder won’t be able to leaven the dhokla batter effectively. if using baking soda, then don’t add turmeric as baking soda reacts with turmeric and gives a reddish color. the dhokla will will have reddish tones in it.

Greg says
March 1, 2013 at 9:07 pm
Thank you Dassana!
I LOVE your website! Most informative and very helpful. I’m a Gluten-free, Sugar-free Vegan and felt as tough I had very few options. India spices have opened a new world in cooking for me. My overall health has improved immensely, since I deleted all gluten and sugar from my diet (I use Stevia and/or “Just Like Sugar” instead of cane sugar). I mostly use chickpea Flour and coconut oil for cooking. Fresh fruits ,vegetables and beans. My goal is not focused on a certain body weight, but to achieve optimum health through my daily diet. In other words, good nutrition is key!
Namaste,
Greg

dassana says
March 2, 2013 at 6:14 pm
welcome greg. good to know that you are on your way to wholesome food and healthy diet. indian food has a plenty of healthy options as far as everyday meals are concerned. also barring some milk based sweets, all indian food can be veganised easily. in fact the south indian food is vegan naturally as only coconut or coconut milk is used to make them. even desserts and sweets are made from coconut milk.

just a note on asafoetida. someday a visitor left a comment that asafoetida is not gluten free. i did some research. if using asafoetida, then use the ones which are available in small rocks or lumps. don’t use the powdered form as wheat is added in these, unless the package mentions otherwise. and yes indian spices can really warm up and meal and make it delcious as well.

Aneeta says
February 21, 2013 at 7:02 am
I love love love your site! And this is my favorite..Thank you for posting a Dhokla recipe I can actually make

dassana says
February 21, 2013 at 5:12 pm
thanks a lot aneeta.

Chandrika Patel says
February 18, 2013 at 11:47 am
I like new recipes in english and gujarati.
Thank you very much

Priya V says
January 29, 2013 at 1:44 pm
Hi
I suppose the bottled hing normally called as compounded asfoetida has wheat flour mixed with it an hence not gluten free but the khada hing is gluten free

dassana says
January 29, 2013 at 8:02 pm
yes, even i think so. but then always better to check the ingredients list and buy asafoetida.

p i says
January 22, 2013 at 7:12 pm
pl let me know the temperature at what oven be kept and also bake,roast or grill in every veg. recipe as it may helpful for alone person not knowing fundamentals of microwave also.

dassana says
January 23, 2013 at 8:21 pm
i will be doing a separate post on the this.

Jessica says
October 29, 2012 at 2:53 am
I’ve never heard of fruit salt before and didn’t know where to get it, so I used baking soda and it turned out great!

dassana says
October 30, 2012 at 4:10 am
thats great jessica. even baking soda works well instead of fruit salt.

Priya says
August 31, 2012 at 7:56 am
Hi Dassana ….I have tried making dhokla at home 3-4 times and it has always ended in a disaster. :(but today I tried making dhokla again with your microwave option receipe and I am amazed to see that it came out perfecccctttt!!!wow ..I am thrilled …thanks so much for your receipe ….I have a request …can you also come up with some low cal /diet food recipes …that will be great!!
Cheers…

dassana says
September 1, 2012 at 1:41 pm
thats nice to know priya. cooking in microwave can be a disaster at times. except for the fried food recipes and rich recipes on the blog, most of the recipes i post are low cal…. i will categorize the existing recipes where not much oil, sugar or butter or milk products is used as low cal. will give you the link too after categorizations so that you can view all the recipes at one go… will also post more such recipes in the future.

Mehak says
August 30, 2012 at 9:39 pm
JGD Mam,

I cooked dhokla today…it seems as ur’s n taste also good… but it’s not as soft as some bakery’s … plz tell y… i added 1/4 cup suji also….

Thx :)

dassana says
September 1, 2012 at 1:45 pm
dear mehak, suji absorbs more water than besan, so the consistency of the batter has to be adjusted accordingly. you would need to add more water in this case. also while microwaving, even if it is microwaved a little more, than the dhokla can become hard. this has happened with me too once. the dhokla became a little dense. it could be that the dhokla did not become soft due to these reasons.

Mehak says
September 1, 2012 at 3:51 pm
wow nice observation…. thx Mam :)

Harpreet Kaur says
August 26, 2012 at 1:41 am
I’m sorry, but asafetida or hing is NOT gluten free.

dassana says
August 26, 2012 at 2:03 am
thanks harpreet for letting me know about asafoetida not being gluten free. i was not aware of this. i did check the brand i use and it does not mention wheat or wheat product anywhere. so i assume that the brand i use is gluten free.

i also did some research on the web and came to know that in united states wheat is added to asafoetida. i did not know about this too. also there is a brand known as frontier brand which has asafoetida totally gluten free. i think people who suffer from gluten intolerance would be much more aware than me and would skip asafoetida in this recipe as well in their other food if it calls for it.

anyways thanks for this info. this is totally new to me. next time when i buy hing, i will check the details as well as update it in this post.

Your Cookery Book says
August 22, 2012 at 6:27 pm
As a Gujarati I love khaman dhokla. I never try myself to do it. My mum always makes for us. Bless her. I will definatly give it a go when I saw 10 mins in total time to make it. Dhokla is never be easy to make apart of your tactics Dassana. Pics are impressive as always. Thanks.

Swati Roy says
August 21, 2012 at 1:30 pm
I always made the dhokla batter with chana dal, urad dal and rice. But it takes too much time. This recipe of dhokla which is made by besan is very much time saving and very tasty just like restaurant. But I did not serve the dhokla with green chutney but with sweet & sour tamarind chutney and used rai mustard seeds instead of mustard seeds for tempering.

dassana says
August 21, 2012 at 6:27 pm
the soaking of the dals and fermenting takes time. but i will make this one too, once my grinder starts working. i end up making this instant version of khaman dhokla as it is too easy and quick, especially in the microwave. no fuss, no extra cleaning and super quick.

Aparna Datt says
June 3, 2013 at 8:37 am
Hi Swati ,
My mother used to make dhokla with soaked dals as you mentioned . She is no more now and i am looking for a recipe.can you please send me the same via email , i will be grateful to you

vrun sodhi says
August 21, 2012 at 1:17 pm
I tried exactly the same way its written n guess what…??? it really was a superb n healthy evening snack full of protein n fiber…. thanks n go on…. All the best…

dassana says
August 21, 2012 at 6:24 pm
thanks and nice to hear this, vrun….

Shri says
August 21, 2012 at 5:13 am
Dassana, this is one recipe that has vexed me several times. Thankyou for posting both versions.
I will try the stove-top one. The pictures look gorgeous as ever. :-)

dassana says
August 21, 2012 at 6:16 pm
thanks shri. do make and give the feedback if possible.

Arch says
August 20, 2012 at 7:43 pm
Using the microwave for this is such a neat idea…love the pics..

ramachander says
August 20, 2012 at 7:40 pm
Hello Dassana,
This mw. way of preparing dhokla is a stupendous idea !!. saves lots of drudgery. Yes, it is ” chat mangni pat shadi”. short circuits the preparation !!. Thank you.

Reply

dassana says
August 20, 2012 at 8:18 pm
thanks. it does save a lot of time and extra cooking and then extra cleaning of the other pans.

Runita Bose says
August 20, 2012 at 7:10 pm
Too good.

dassana says
August 20, 2012 at 8:17 pm
thanks runita.

Ginza/Thoma says
August 20, 2012 at 1:32 pm
Great great, wonderful package of a convenient recipe and beautifully styled photos! Am sharing this on fb!

dassana says
August 20, 2012 at 8:24 pm
thanks :-)

Eha says
August 20, 2012 at 9:45 am
I have never known this particular cake [or snack, as you call it :) !], made it or eaten it: but surely shall!! So easy, with usual pantry items, and with such a moreish look! I guess the fruit salt is a necessity for its leavening properies: shall have to look into that!!

dassana says
August 20, 2012 at 8:16 pm
dear eha, khaman dhokla is a very popular snack as well as street food of gujarat in india. do try making the dhokla. they are very good. the fruit salt aerates the batter and helps the dhokla to become soft and porous.

radha says
August 20, 2012 at 9:31 am
I have tried making dhokla at home. It has not been bad, but never as good as what we get outside. And so I gave up. This looks tempting, but I am wary of another attempt since it is always compared!

dhirender singh says
August 20, 2012 at 9:22 am
really excellent recipe thanks for sharing all people and me thanks really i m ultimate happy from your recipe

dassana says
August 20, 2012 at 8:14 pm
thanks.

hemlata says
August 20, 2012 at 6:31 am
my son in law likes khaman very much.this is perfect recipe for my daughter.this is like chat mangni pat shadi………thanks dassana.

dassana says
August 20, 2012 at 7:48 am
welcome hemlata.

thavamani says
August 20, 2012 at 5:05 am
ths madam dasana ,ur briyani was very tasty,my family loved it.l wil try tis new chickpea dish again,tq

dassana says
August 20, 2012 at 7:47 am
yes do try the dhokla thavamani… and please don’t call me madam… just call me dassana :-)

Anamika @ madcookingfusions says
August 19, 2012 at 10:11 pm
Hey Dassana, your dhokla’s looks so nice and spongy, loved your microwave version too. Thank you for the mention and trying out my dhokla recipe, I am glad you liked it :).

dassana says
August 19, 2012 at 10:20 pm
thanks to your mom for the recipe and to you for sharing the recipe on your blog :-)

Anamika @ madcookingfusions says
August 20, 2012 at 7:32 am
you are so very welcome dear :)!

Meghshyam says
October 11, 2012 at 3:15 pm
Can you please tell me how to bake without microwave

dassana says
October 12, 2012 at 12:42 am
i have already mentioned this part in the recipe details… just keep the pan with the dhokla batter in boiling water and cover with a lid & steam.

Richa says
August 19, 2012 at 9:57 pm
That looks pretty neat for a mw version. great solution for a quick snack:)

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