This khaman dhokla recipe makes a splendidly tender and fluffy, calmly candy and savory cake that’s excellent to take pleasure in anytime of the day. It’s straightforward to organize steamed on the stovetop and even within the On the spot Pot with my step-by-step images, video and directions.
What’s Khaman
Khaman, also referred to as khaman dhokla in different Indian states, is a well-liked delicacy from the Gujarati delicacies.
It’s gentle, spongy and features a trace of nice savory taste from a easy mixture of gram flour (besan), spices, and herbs. Gram flour is floor skinned black chickpeas.
Khaman is a wholesome savory-sweet snack that occurs to be vegan. Plus, it may be gluten-free too, if you happen to skip semolina and asafoetida within the batter.
Khaman is also referred to as yellow dhokla because it has a yellow colour or besan dhokla. Additionally it is often known as immediate khaman.
I put together khaman dhokla with the steaming technique both in an On the spot pot or in a pan.
They’re excellent to take pleasure in for a hearty and satisfying breakfast or a day or night snack.
What’s the distinction between dhokla and khaman dhokla?
Khaman is popularly known as khaman dhokla however essentially, a dhokla is made in another way than khaman.
Dhokla is made with floor, fermented batter of rice and lentils like chana dal or urad dal. You’ll be able to test my recipe for an genuine Dhokla made with rice and chana dal.
Whereas khaman is made immediately with gram flour. Khaman batter isn’t fermented not like a dhokla batter.
Within the style division, fermentation offers dhokla a very complicated flavorsome style, however a khaman additionally tastes equally nice.
The colour of dhokla can vary from cream to gentle yellow or yellow however a khaman at all times has a vibrant yellow colour.
Eno (Fruit Salt)
As a leavening agent, we use on this khaman recipe is fruit salt. Eno is a well-liked Indian model of fruit salt that’s used to alleviate acidity and heartburn.
Fruit salt consists of citric acid, sodium bicarbonate (baking soda), and sodium carbonate.
Sodium bicarbonate and sodium carbonate are effervescent components that bubble and launch carbon dioxide when added to water.
Baking Soda or Eno
To make khaman, it’s also possible to use baking soda. However baking soda offers its soapy aroma if utilized in extra, so watch out to not add an excessive amount of.
Eno offers you an ideal fluffy and tender khaman whereas the one made with baking soda isn’t that fluffy or spongy.
I personally choose to make use of eno in khaman because it offers the most effective outcomes. I don’t favor baking soda, as firstly we can not stand the soapy aroma and secondly the feel isn’t that ethereal or spongy compared to the khaman made with eno.
Use eno that’s recent and inside its shelf interval. In case your eno isn’t recent or lively, the feel of khaman can be flat and dense. And please don’t use flavored eno – the common eno with none taste works the most effective.
Each eno and baking soda react with turmeric powder and provides a pink tinge or pink spots in khaman dhokla. So add little turmeric powder or skip it utterly.
Lemon juice or citric acid
I’ve made khaman each with lemon juice and citric acid. Citric acid offers an excellent fluffy texture. Lemon juice additionally works nice, however citric acid wins right here. That mentioned, use no matter is definitely obtainable to you.
To swap citric acid with lemon juice, use this normal proportion of:
1 tablespoon lemon juice = ¼ teaspoon citric acid (within the powdered type)
For citric acid, use a food-grade and pure citric acid. I additionally counsel together with freshly squeezed lemon juice. Use a recent lemon.
Step-by-Step Information
make Khaman Dhokla Recipe
Preparation
1. Grease a steamer pan with 2 to three teaspoons oil.
Making Batter
2. Take 1.5 cups gram flour (120 grams besan) in a mixing bowl or pan. Do use gram flour which has a wonderful texture.
TIP: You can also make khaman with chickpea flour as effectively.
3. The add the next components:
- 2 to three pinches of turmeric powder
- a beneficiant pinch of asafoetida (skip to make a gluten-free model)
- 1.5 tablespoons lemon or lime juice or ⅓ to ½ teaspoon pure citric acid
- 1.5 teaspoons ginger paste (crush 1.5 inch ginger and 1.5 teaspoons inexperienced chilies in a mortar-pestle)
- 1.5 teaspoons inexperienced chili paste
- 1 tablespoon sugar or add in keeping with style
- 1 teaspoon salt or add as per style
TIP: Keep away from including an excessive amount of of turmeric powder as then the fruit salt or baking soda reacts with the turmeric powder and makes it pink in colour, thereby giving reddish dots, specks or tones within the khaman.
4. Add 1 cup water (or roughly as wanted) and 1 tablespoon oil to make a thick but clean flowing batter. The quantity of water wanted will depend on the standard of flour, so begin with 1 cup and add as required. Stir effectively to mix.
5. Then add 1 tablespoon rava (semolina). That is solely optionally available however provides a very good texture to the khaman. Skip rava or semolina for a gluten-free possibility.
6. Stir with a whisk to create a clean, thick batter with none lumps.
Consistency of Batter
7. The batter needs to be thick but circulate simply off of the whisk. A fast tip is that if the batter turns into skinny, then 1 to 2 tablespoons of gram flour.
Subsequent deliver 2 to 2.5 cups of water to a boil in a steamer pan or electrical cooker or strain cooker. The quantity of water to be added will depend on the dimensions of the steamer or strain cooker.
NOTE: To know extra concerning the steaming in a pan, cooker and On the spot Pot intimately, do learn the information part under.
Leavening khaman batter
9. Subsequent add 2 teaspoons Eno or fruit salt. 2 teaspoons of Eno makes the khaman tender and fluffy. However there’s a barely alkaline style to Eno.
If you happen to’re not a fan of this taste then add only one.5 teaspoons of Eno. If utilizing baking soda as your leavening agent add ½ teaspoon to ¾ teaspoon.
10. Stir the eno with the batter briskly and shortly.
11. The fruit salt needs to be combined evenly with the batter. Or else you get uneven texture within the khaman.
12. The eno will make the batter grow to be frothy, so it’s essential to work shortly to whisk it in completely.
12. Pour the ready batter into the greased pan.
13. Gently shake in order that the batter evens out within the pan. Beneath is an image of the batter able to be steamed.
Steaming Dhokla
1. Place the pan in a steamer or electrical rice cooker or strain cooker. The water ought to already be boiling or scorching whenever you place the pan with the khaman batter. When utilizing a strain cooker, take away the vent weight/whistle from the lid and canopy the cooker tightly with its lid.
NOTE: I’ve listed the detailed instructions of steaming in a pan, strain cooker and On the spot pot within the ideas sections under.
2. Steam for 15 to twenty minutes in an electrical rice cooker. If utilizing a pan or strain cooker or On the spot Pot, steam for 12 to fifteen minutes on a medium to medium-high warmth. Within the under picture the khaman is cooked for 17 minutes utilizing an electrical rice cooker.
You’ll be able to start engaged on the spice and herb answer for tempering the khaman whereas it cooks. Proceed studying for the directions.
3. To test the doneness, insert a toothpick. It ought to come out clear if the khaman is finished. If the toothpick has the batter on it, then it’s essential to steam for an additional minutes or so.
4. Let the khaman grow to be heat or cool utterly. Gently slide a butter knife alongside the sides to launch the khaman from the pan. Place a plate or tray on high of the pan.
5. Then shortly invert the pan.
6. If greased effectively, the khaman will simply slide out onto the plate.
7. Use a pointy knife to slice the khaman in squares and put aside till able to mood. Since I used a concave plate, the khaman settled down within the heart. This gained’t occur if you happen to use a flat plate.
Making ready Tempering
1. Tempering is crucial to infuse the khaman with taste and add moisture to the gram flour sponge. To make the mood, first warmth 2 tablespoons of oil in a small pan on the range. Use peanut oil or any neutral-tasting oil.
2. Add 1 teaspoon of mustard seeds and permit them to crackle.
3. When the mustard seeds are crackling, add 10 to 12 curry leaves, and, if you happen to like, 1 teaspoon of cumin seeds and 1 teaspoon of chopped inexperienced chili.
4. Stir after which add 2 teaspoon white sesame seeds.
5. Fry the sesame seeds for some seconds. However don’t brown them or they’ll grow to be bitter.
6. Subsequent fastidiously add ⅓ cup of water. You’ll be able to swap off the warmth when including water.
7. Then add 2 teaspoons of sugar.
8. Stir and permit the tempering combination to return to a boil. Be sure that the sugar is dissolved.
Making Khaman
9. Take away from the warmth and instantly pour this tempering combination evenly on the khaman dhokla in order that it seeps by the sliced edges.
10. Garnish with 2 to three tablespoons of chopped coriander leaves and a couple of to three tablespoons grated coconut, if you happen to like.
Serving Ideas
12. Serve the khaman dhokla right away or you may retailer it in an hermetic field and serve later after an hour. If having fun with khaman later after a number of hours, then don’t add coconut till able to eat.
You too can refrigerate them, after which when able to serve simply sprinkle some water and warmth in a microwave for just a few seconds till simply warmed.
What to eat with Khaman
The candy, savory, fluffy desserts pair nice with our regular assortment of Indian chutneys like Papaya Chutney, Mint Chutney, and even Coriander Chutney.
We additionally prefer to pair it with Tamarind Chutney. You too can serve it as a wholesome snack along with your night chai.
Storage
If you happen to plan to serve khaman after just a few hours or subsequent day, then I don’t advocate so as to add coconut or coriander. Merely pour the tempering.
Refrigerate the khaman in a coated container. Whereas serving you may heat with a sprinkling of water in a microwave or an oven.
If utilizing the moment pot to heat, then steam for 1 to 2 minutes. Whereas serving add the coconut and coriander leaves.
Ideas
Knowledgeable Ideas for Dhokla
Batter Consistency
The batter consistency must be flowing however thick to medium-thick. 1 cup water with 1.5 cups of gram flour, at all times offers me excellent outcomes, however you may add just a few tablespoons of water in case your batter appears very thick. An excellent thick batter will make the khaman onerous and dense. A skinny batter gained’t maintain form and can grow to be a multitude.
Steaming
You’ll be able to steam khaman in a pan, stove-top strain cooker, or in an On the spot Pot. I listing under intimately on steaming khaman in every.
1. Steaming in a pan or pot
- Place a small trivet in a big steaming pan that has sufficient room to maintain the pan with the batter. Pour 2 to 2.5 cups of water. Deliver it to a boil.
- Place the batter pan as quickly you combine with eno. Cowl with a lid (not tight becoming) however one which has a vent or will permit some steam to cross by.
- Steam for 12 to fifteen minutes on medium-high warmth. The deeper the pan is in contact with the boiling water, the sooner the steaming is. Whether it is away from the boiling water, the steaming will take a bit extra time.
2. Steaming in a stove-top strain cooker
- Place the trivet in a strain cooker. Add 2 to 2.5 cups water. Warmth the water till it begins boiling. Safe the pan tightly between tongs and punctiliously place it on the trivet.
- Take away the whistle (vent weight) from the lid and seal the lid tightly. Steam for 12 to fifteen minutes on medium to medium-high warmth.
3. On the spot Pot Steaming
- Pour 2 to 2.5 cups of water within the metal insert of your IP. Place a trivet (not quick or lengthy, however type of in between).
- Use the sauté perform and let the water get heated up and begin simmering.
- Utilizing tongs or with oven mitts fastidiously place the pan with the khaman batter on the trivet. Don’t cowl with any lid.
- Cowl and seal IP with its lid and maintain the vent place to steam launch. Press the steam button and steam on excessive strain for 12 to fifteen minutes.
- Maintain a test of the time utilizing a clock or watch as On the spot pot does won’t beep after the elapsed time and can proceed to steam. Let all of the strain launch and the valve fall down. Then open the lid fastidiously.
FAQs
The sponginess and lightweight texture in a khaman dhokla comes from response of eno with lemon juice or citric acid releasing carbon dioxide. This response creates a fizzy bubbly combination that helps the batter to rise and leaven thereby making it fluffy and spongy when steamed. So if you happen to use much less leavening brokers (eno, baking soda) or if they aren’t recent or lively, your khaman gained’t be spongy.
Turmeric powder reacts with baking soda or eno to offer orange or pink coloured spots or patches in khaman dhokla. This makes your khaman flip orange or pink. This may be prevented by including much less turmeric powder to the batter.
It may be eaten heat or at room temperature.
Including an excessive amount of of leavening components like baking soda could make your dhokla bitter.
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By Dassana Amit
This khaman or khaman dhokla recipe makes a splendidly tender and fluffy, calmly candy and savory cake that is excellent to take pleasure in anytime of the day. It is simple to organize steamed on the stovetop and even within the On the spot Pot with my directions.
Prep Time 5 minutes
Prepare dinner Time 15 minutes
Complete Time 20 minutes
Servings 6
Forestall your display from going darkish whereas making the recipe
This khaman recipe publish from the archives (August 2012) has been republished and up to date on 12 October 2021.
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