Khaman Dhokla | Savory Gram Flour Steamed Cake

Khaman Dhokla is one of the most popular Gujarati snacks that is made with gram flour (chickpea flour) and which makes for a quite healthy and nutritious option to satiate those sudden hunger pangs. Owing to its steamed cooking style, it is also a guilt-free choice, perfect for the weight watchers and those looking to shed few extra kilos. Needless to say, made using chickpea flour, it is gluten-free and provides for an ideal snacking option for the ones sensitive to gluten.

Technically speaking, Khaman and Dhokla are two different snacks; the latter one originally made from a batter of chana dal and rice fermented overnight. As fermentation is a bit time taking process, Khaman comes to the rescue and provides for an instant substitute with no fermentation hassles.

Absolutely soft and spongy, plus loaded with a medley of flavors: a bit sweet, bit tangy and bit spicy, it is one of my go-to recipes when it comes to satiating my taste buds asking for some "chatpata snack" in the evenings. All I need is a hot cup of ginger tea to along and I am all satisfied for the day.

Do you also think of making Khaman Dhokla often but shy away just because it doesn't turn out as spongy and fluffy as it should be? Don't worry, here I have shared few tips that are sure to result in the most fluffiest of the dhoklas. Here you go....

• For ultimate spongy khaman, fruit salt plays a great role. Always use a fresh sachet of the same and make sure it is not expired.
• Beat the batter well after adding fruit salt. This will result in the dhokla to steam evenly.
• Immediately steam the batter after adding fruit salt. Do not let it sit as it will result in flat dhokla.  
• After the dhokla is steamed, pour the sugar syrup and let it absorb the syrup for at least half an hour. This will give you a moist, juicy and soft dhokla.
• Cut the dhokla into pieces once it is completely cooled.

Now, before you head on to the recipe, let's take a look at some of the more healthy and popular recipes from my blog....

• 3 GRAIN [OATS, SOOJI, QUINOA] DHOKLA
• COCONUT & BEETROOT STUFFED KHANDVI
• KOLKATA STYLE BEETROOT CHOPS
• BEETROOT KHANDVI
• BAKED PANEER BREAD ROLLS

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Khaman Dhokla

Ingredients

• Besan (gram flour) - 2 cups
• Water - 1 to 1 and 1/4 cup, depending on quality of besan
• Sugar - 4 tbsp
• Lemon juice - 2 tbsp
• Turmeric powder - 1/4 tsp
• Salt - 1 and 1/2 tsp
• Fruit salt (eno) - 1 and 1/2 tsp
• Baking powder - 1/4 tsp

For Tempering

• Curry leaves - a few
• Mustard seeds - 1 tsp
• Asafoetida (hing) - 1/2 tsp
• Oil - 1/2 tbsp
• Slit green chilies - 4 to 5
• Fresh chopped coriander - a handful

For Sugar Syrup

• Water - 1 cup
• Lemon juice - 1 tbsp
• Sugar - 2 tbsp
• Salt - 1/2 tsp

P.S - For tempering, you can also use sesame seeds. As I don't much like its flavor, I have skipped it in my recipe.


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Method

• In a mixing bowl, add gram flour, turmeric, salt, sugar, green chili paste, lemon juice and water.  Use water as required (between 3/4 cup to 1 cup), it depends on the quality and texture of besan being used. Whisk well and make a thick batter of flowing consistency. Let it rest for 10 to 15 minutes.
• In the meanwhile, bring 2 to 3 cups of water to a boil in a steamer. Alternatively, you can prepare pressure cooker for steaming; remove the whistle and gasket though. 
• Once the steam starts getting generated in the steamer, add fruit salt to the batter and whisk nicely.
• Pour the batter in a greased tray and immediately pop in the steamer to steam for 20 minutes on medium-low flame. 
• If using pressure cooker, bring 2 to 3 cups of water to boil. Pour dhokla batter in a steel bowl or thali 4 to 5 inches diameter. Lightly cover the bowl or thali with aluminium foil. Place a trivet in the cooker on which put the thali for steaming. Cover the pressure cooker but remove the whistle and gasket.
• To check the doneness of the dhokla, insert a toothpick in the center after 20 minutes. Dhokla is done if the toothpick comes out clean. Else, let it steam for another 4 to 5 minutes.
• Remove the dhokla tray from steamer/cooker.

• Prepare the sugar syrup. In a tadka pan, bring water to a boil. Add in sugar, lemon juice and salt. Let it boil for 2 to 3 minutes. The syrup would slightly thicken.
• Poke holes in the dhokla using toothpick. Pour the syrup little by little with the help of a spoon all over the dhokla. Let the dhokla absorb all the syrup for about 30 minutes.
• Next, prepare the tempering. Heat oil in a tadka pan. Add mustard seeds and asafoetida. Once the seeds crackle, switch off the flame and add in slit green chilies and curry leaves.
• Immediately pour the tempering over dhokla and spread evenly. Cut into pieces and serve along with green or tamarind chutney.

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Khaman Dhokla