Khaman Dhokla recipe

**Prep Time:** 20 minutes | **Cook Time:** 20 minutes | **Serves:** 4

## Ingredients

**For the batter:**

- 1 cup gram flour (besan)

- ¾ cup water

- 1 tbsp semolina (sooji), optional

- 1 tbsp green chili-ginger paste

- 2 tbsp sugar

- 1½ tbsp lemon juice

- 1 tsp salt

- ¼ tsp turmeric powder

- 1 tsp ENO fruit salt (or baking soda)

**For the tempering (tadka):**

- 2 tbsp oil

- 1 tsp mustard seeds

- 1 tsp sesame seeds

- 10 curry leaves

- 2 green chilies, slit

- 1 pinch asafoetida (hing)

- ½ cup water

- 1 tbsp sugar

- 2 tbsp fresh coriander, chopped

- 1 tbsp grated coconut (optional)

## Steps

**1. Make the batter**

Whisk together gram flour, semolina, water, chili-ginger paste, sugar, lemon juice, salt, and turmeric until smooth and lump-free. Consistency should be thick and pourable (like pancake batter).

**2. Rest the batter**

Let it sit for 15-20 minutes so the besan absorbs the liquid fully.

**3. Prep the steamer**

Grease a 7-8 inch steaming pan with oil. Bring water to a boil in your steamer or wide pot.

**4. Add leavening agent & steam**

Just before steaming, sprinkle ENO over the batter with a splash of water and gently fold once (don't overmix—the batter will puff up on its own). Pour into greased pan, place in steamer, cover, and steam on medium-high for 15 minutes.

**5. Check doneness**

Insert a toothpick—it should come out clean. Steam 2-3 more minutes if needed.

**6. Cool and cut**

Let cool for 5 minutes, then cut into squares or diamonds.

**7. Make the tempering**

Heat oil in a small pan. Add mustard seeds and let them splutter, then add sesame seeds, curry leaves, chilies, and asafoetida. Sauté for 30 seconds until fragrant.

**8. Make the syrup**

Add water and sugar to the tempering pan, simmer for 1 minute.

**9. Soak the dhokla**

Pour the hot tempering-syrup mixture evenly over cut pieces. Let soak a few minutes so they absorb the liquid and become soft and moist.

**10. Garnish and serve**

Top with fresh coriander and coconut. Serve warm or at room temperature with green chutney.

## Tips

- Don't skip the rest period—it makes the dhokla lighter and fluffier

- Add ENO only right before steaming (it loses potency once mixed in)

- For tangier dhokla, add an extra ½ tbsp lemon juice

- Leftovers keep 2-3 days refrigerated

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