Khaman Dhokla

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare the Steamer and Batter Base

   First, get your steamer ready. Pour about 2-3 cups of water into your kadhai/steamer and place it on medium-high heat to start boiling. Grease your dhokla plates or steel plates with 1 teaspoon of cooking oil, making sure the entire surface is coated. In a large mixing bowl, combine 1.5 cups of sifted besan, 0.75 cup of fresh curd, 1 inch of finely grated ginger, 1 finely chopped green chilli, 1 tsp of salt, and 1 tsp of sugar. Whisk these ingredients together until they form a thick, lump-free paste.

2. 02

   Adjust Batter Consistency

   Gradually add 0.5 cup of water to the besan mixture, whisking continuously. The batter should be smooth and have a flowing consistency, similar to pancake batter, but slightly thicker. If it feels too thick, add 1-2 tablespoons more water, one spoon at a time, until you reach the right consistency. Set this batter aside for 10 minutes to rest.

3. 03

   Prepare for Steaming

   While the batter rests, ensure the water in your steamer is boiling vigorously. If using a dhokla stand, place it inside the steamer. Make sure your greased plates are within easy reach.

4. 04

   Activate the Batter with Eno

   Just before steaming, add 1.5 tsp of plain Eno fruit salt to the rested batter. Immediately pour 1 tablespoon of lemon juice over the Eno. You will see bubbles forming and the batter will become frothy and light. Gently mix it with a spoon or whisk for just 5-10 seconds, enough to combine the Eno, but do not overmix, as this will cause the dhokla to become dense.

5. 05

   Pour and Steam the Dhokla

   Quickly pour the Eno-activated batter into the greased dhokla plates, filling them about halfway or to a maximum of 3/4th full. Place the filled plates carefully into the hot steamer. Cover the steamer with its lid tightly to prevent steam from escaping.

6. 06

   Steaming Process

   Steam the dhokla on medium-high heat for exactly 15 minutes. Do not open the lid during this time, as the steam needs to be trapped inside for the dhokla to rise properly. After 15 minutes, carefully open the lid. Insert a clean knife or toothpick into the center of a dhokla. If it comes out clean, the dhokla is cooked. If there's wet batter, steam for another 2-3 minutes.

7. 07

   Cool and Cut

   Once cooked, carefully remove the dhokla plates from the steamer using tongs or a cloth. Let them cool down for about 5-7 minutes. This cooling period helps the dhokla release easily from the plates. Once slightly cooled, use a knife to gently loosen the edges and cut the dhokla into 1.5-inch squares or diamond shapes directly on the plate.

8. 08

   Prepare the Tempering (Tadka)

   While the dhokla cools, prepare the tempering. Heat 2 tablespoons of cooking oil in a small pan or tadka pan on medium heat. Once the oil is hot (you'll see slight shimmer), add 1 tsp of mustard seeds. Let them splutter for about 10-15 seconds until they pop. Then, add 1 tsp of white sesame seeds, a pinch of asafoetida, and 8-10 fresh curry leaves. Stir for 15-20 seconds until the curry leaves become slightly crisp and fragrant.

9. 09

   Pour Tadka and Serve

   Carefully pour the hot tempering evenly over the cut dhokla pieces. The sizzling sound and aroma indicate it's done right. Gently spread the tempering with a spoon if needed. Your Khaman Dhokla is now ready to be served warm. You can garnish with finely chopped coriander leaves if you like (not included in ingredients list).