Khaman Dhokla

Authentic and traditional khaman dhokla from the scratch step-by-step recipe with photos.

Khaman dhokla is a Gujarati dish very similar to the south-Indian idli. This famous dish needs no introduction. It is widely available in sweet and snack shops all over India. But the store ones are made with besan (chickpea flour) and are made instantly, unlike the traditional ones that are made by fermenting the batter.

The traditional khaman dhokla is slightly dense and crumbly than the instant ones but is way more healthy and far better in taste. If the batter is fermented well, the dhokla does not need any baking soda or fruit salt that is added in the instant ones. I do not add them in the batter as it naturally has the lightness to it. If you are very keen on the porous texture that comes with the nylon dhokla, you made add a pinch of soda before steaming but remember soda would give it a distinctive after taste which most of us are not a fan of.

This authentic, traditional dish is great for breakfast, snack, and lunch boxes. Do give this recipe a try and you will not want to go back to instant dhoklas again.

For more Gujrati recipes, click here.

LATEST VIDEO:

Khaman Dhokla step-by-step recipe with photos

1. Wash and soak chana dal, urad dal and poha

2. Grind into a smooth paste and mix well

3. Let the batter ferment overnight

4. Mix turmeric, salt, and ginger-green chilli paste

5. Add oil and mix

6. Pour into a greased plate

7. Place in a steamer

8. Steam until completely done

9. Prepare the tempering in a small pan

10. Pour tempering and garnish

11. Cut into squares and serve

Khaman Dhokla

Shilpa

Khaman dhokla is Gujarati dish very similar to the south-indian idli. It is widely available in sweet and snack shops all over India.

5 from 3 votes

Print Recipe Pin Recipe

Course Breakfast, Snack

Cuisine Gujarati, Indian

Prep Time 15 mins

Cook Time 20 mins

Fermentation TIme 12 hrs

Total Time 12 hrs 35 mins

Ingredients

  

1x2x3x

• 1 cup Bengal gram chana dal
• ¼ cup split black gram urad dal
• ¼ cup flattened rice (poha)
• ½ tsp turmeric powder
• 1-2 green chilli or as per taste
• 1 inch ginger
• ½ lemon optional
• Salt to taste
• 2 tbsp peanut oil or any regular cooking oil
• 1 tsp mustard seeds
• 8-10 curry leaves
• Small pinch Asafoetida (hing)
• Coconut fresh, grated, for garnish
• Coriander leaves for garnish
• Green chilli for garnish

Instructions

 

• Wash chana dal and urad dal separately and soak separately in water for 4-6 hours
• Wash and soak poha 30 minutes before grinding
• Once soaked, drain all the excess water from dals and poha
• Grind urad dal with very little water to a fine paste and transfer into a large bowl
• Next grind poha with very little water to a fine paste and transfer to the bowl
• Lastly, grind chana dal with very little water to a fine paste and transfer into the bowl
• Mix everything together
• Cover and leave it for fermentation overnight (10-12 hours)
• Next morning the batter is fermented and ready to be used
• Make a paste of green chilli and ginger
• To the fermented batter, add salt, turmeric powder, lemon juice, ginger-green chilli paste and 1 tbsp oil
• Mix gently. If the batter is too thick, add a little water (the consistency of the batter should be similar to idli batter)
• Boil water in a steamer
• Grease a deep plate or dhokla stand with a some oil
• Pour the batter into the plate and place in the steamer
• Steam for 12-15 minutes
• Meanwhile, heat remaining oil in a small pan. Slit the green chilli and fry for a minute and set aside.
• Now add mustard seeds in the same pan
• Once it crackles, add curry leaves and hing. Set the tempering aside
• Once the dhokla is completely done, pour the tempering onto it
• Garnish with fresh coconut and coriander leaves
• Cut into squares and serve

Nutrition Facts

Khaman Dhokla

Amount Per Serving

Calories 93 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Sodium 22mg1%

Potassium 150mg4%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 86IU2%

Vitamin C 20mg24%

Calcium 40mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @spicytamarind or tag #spicytamarind!