Little sweet, little tangy, little spicy and fluffy steamed cake – This is Dhokla for you! This cake like savoury originally made using fermented batter, originates from the West Indian state of Gujarat! For most of the Gujaratis, it’s more than just a snack. For them it is a comfort food!
Steaming is one of the important cooking techniques in India. Across the country, each state has its own steamed delicacy, Dhokla being one of the most popular steamed dish from Gujarat.
Yet again, when it comes to Dhokla, there are different varieties of Dhokla made from different grains / flours / lentils, Khaman dhokla being one of the quick / instant versions of Dhoklas, which is easy to prepare too.
Dhokla can be relished as is or can be served with different varieties of chutneys (coconut chutney / coriander chutney / tamarind chutney / mint chutney and the likes).
Few other recipes that may be of your interest:
7 Cup Burfi(With Carrot) – VeggiePotNPan
Eggless Semolina Cake – VeggiePotNPan
Jackfruit Sheera – VeggiePotNPan
Other steam-cooked delicacies:
Oats Corn Idli – VeggiePotNPan
Undluga | Undlaka | Sweet Rice dumplings – VeggiePotNPan
Let’s get into the recipe:
Ingredients:
- Gram flour: 2 cups
- Semolina: 1.5 tbsp.
- Turmeric: 1.5 tsp.
- Asafoetida: 1.5 tbsp.
- Sugar: 1.5 tbsp.
- Ginger: 2 inches (finely chopped)
- Green chilli: 1 or 2 (finely chopped)
- Oil: 1.5 tbsp.
- Salt: 1.5 tbsp
- Water: 1.5 cups
- Lemon juice: 2 tbsp.
- Baking Soda: 0.5 tsp.
Tempering:
- Oil: 2.5 tsp.
- Mustard seeds: 1.5 tsp.
- Cumin Seeds: 1.5 tsp.
- White sesame seeds: 3 tbsp.
- Curry leaves: About 15 leaves chopped
- Water: 0.5 cup
- Sugar: 3 tbsp.
- Optionally you can add 1 green chilli, finely chopped
Garnish:
- Fresh coconut: little
- Fresh finely chopped coriander leaves: little
Others:
- Steaming pan
Method:
- Ready a steaming pan – Grease the pan with oil
- Meanwhile, in a bowl, take the gram flour, semolina, asafoetida, turmeric powder, salt, finely chopped ginger and green chilli, oil, lemon juice and sugar. Mix well. To this, add water and whisk in ensuring lump free batter. The batter should be neither too thick nor flowy.
- To this add baking soda and mix well. Do not add baking soda if the steaming tray or the steamer isn’t ready. Once the baking soda is added, transfer the batter immediately to the steaming tray.
- Transfer the steaming tray to a steamer. If you do not have a steamer, you may use a pressure cooker with no whistle.
- Steam cook it in medium heat for 20 minutes
- Take the steaming tray out and let it cool before unmoulding
- Once cool, unmould and transfer it to a tray. Mark the dhokla into sizeable squares
- Meanwhile, ready the tempering. In small pan, add oil and let it heat. Once hot, add mustard seeds and let it crackle. Add chopped curry leaves to it and chopped green chilli (optional). Give a quick mix and add white sesame seeds. Fry lightly. Carefully, add water to it. Care should be taken as the water sizzles. To the above add sugar and bring it to boil.
- Pour the tempering over the marked dhokla evenly.
- Garnish it with grated coconut and chopped coriander leaves
Fresh yummy dhokla is ready to serve!
Khaman Dhokla Stories:
This dish is one of the most asked for dish back home! I make sure to prepare it for birthday parties / play dates of the kids, or any family gatherings that we have at home, or in any get togethers in the school / kindergarten. Years ago, I used ready to make packs from the store, but over the years, I perfected the art of making fluffy, soft dhoklas at home from scratch! It is indeed not a rocket science! With the above measurements, I always get a perfect dhokla! This time around, I prepared it in bulk for the kindergarten summer party! The tray got over in no time! Kids and adults alike, loved it. I usually cook food which is kids friendly (and I believe it’s also healthier to eat not too spicy food! Spice should be included to bring in the taste and not burn your tongue and tummy!) and this time too, I had kept the green chillis as minimum as possible.
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