How to Perfectly Make Gujarati Khaman Dhokla: A Step-by-Step Guide

Gujarati Khaman Dhokla, a popular savory Indian cake originating from western India, especially Gujarat, is a beloved delicacy. Its unique texture and taste are a result of meticulous preparation and traditional methods. This article will walk you through the process of making this classic dish.

Ingredients

1 cup besan (gram flour) 1/4 cup suji (semolina) 1 cup yogurt 1/2 teaspoon ginger-green chili paste Salt to taste 1 teaspoon sugar 1 teaspoon fruit salt (enon) 1 tablespoon oil 1/2 teaspoon mustard seeds (rai) A pinch of asafoetida (hing) 2 tablespoons chopped coriander leaves Grated coconut for garnishing Lemon wedges for serving

Preparation

Step 1: Spiced Water Preparation

Pour 1/2 cup water into a mixing bowl or jug. Add 1/2 tablespoon ginger paste, green chili paste, 1/3 teaspoon salt, 1 teaspoon sugar, 1 tablespoon oil, and 1 tablespoon lemon juice or 1/3 teaspoon citric acid. Mix well until the sugar dissolves. Set aside.

Step 2: Dry Ingredients

Place a sieve over a large mixing bowl. Add 1 cup besan (125 grams) and 1/4 teaspoon turmeric to it. Sieve and add 1 tablespoon fine semolina (suji). Mix well.

Step 3: Battering

Pour the spiced water from Step 1 into the dry ingredients and mix well to form a lump-free batter. The batter should be thick. Adjust the water to achieve a free-flowing, slightly thick batter. Add 4-5 tablespoons as required. Beat the batter very well in one direction using a whisk for exactly 50-60 seconds. Check the consistency with a spoon. It should coat the back of the spoon well but not be too thick or too thin. Keep this aside and prepare the steamer.

Step 4: Steaming Preparation

Fill a pot or steamer with 2.5-3.5 cups of water and place a trivet cover. Bring to a rolling boil. Ensure there is ample water to provide a continuous 20-minute steam, approximately 4 cups in a large pot.

Steaming the Dhokla

Step 5: Greasing the Box

Add half to 1 teaspoon oil to a 5-inch box or cake pan and grease it. When the water in the steamer is near boiling, add 3/4 teaspoon fruit salt (enon) and 1 tablespoon water to the dhokla batter. Stir well to incorporate the ingredients. As you whisk, the batter will thicken and lighten. Ensure even mixing, especially on the sides, to prevent an uneven texture. Transfer the batter to the greased box or pan immediately.

Step 6: Steaming

Ensure the lid of the steamer has a steam vent or use a pressure cooker without a whistle. Cover the batter with a lid and steam on medium-high flame for 20 minutes. Adjust heat if needed. Check doneness with a knife inserted in the center. If it comes out clean, turn off the stove and let it rest covered for 5 minutes.

Tempering Dhokla

Step 7: Tempering

Pour 1 tablespoon oil into a tadka pan and heat it. Add mustard seeds and asafoetida. Stir well. Use a slotted spoon to remove the tadka and set it aside. Drizzle the tadka over the dhokla and garnish with coriander leaves and grated coconut. Serve with lemon wedges on the side.

Gujarati Khaman Dhokla, when made with precision and care, offers a delightful blend of flavors and textures, making it a perfect choice for a sumptuous meal or a street-side snack.