khaman dhokla recipe makes a wonderfully soft and fluffy, lightly sweet and savory cake that’s perfect to enjoy anytime of the day. Khaman, is a popular Gujarati snack, made from ground gram flour or besan.

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins

Ingredients

    • 1.5 cups gram flour
    • 1 tablespoon rava
    • 1 tablespoon sugar
    • 1.5 inch ginger
    • 1.5 teaspoons chopped green chillies 
    • turmeric powder
    • hing
    • 1 tablespoon oil
    •  2 teaspoons eno
    • 1 teaspoon salt
    • 1.5 tablespoon lemon juice
    • 1 cup water

For Tempering

    • 2 tablespoons oil
    •  cup water
    • 1 teaspoon mustard seeds
    • 1 teaspoon cumin seeds
    • 2 teaspoons white sesame seeds
    • 1 sprig curry leaves
    • 1 teaspoon chopped green chilies
    • 2 teaspoons sugar or add as required
    • 3 tablespoons chopped coriander leaves
    •  3 tablespoon grated fresh coconut

How To Make

    • Grease a steamer pan with oil.
    • Take besan in a pan.
    • Add turmeric powder, asafoetida, lemon juice, ginger paste, green chilies paste, sugar, oil and salt.
    • Add 1 cup water or as required to make thick yet flowing water.
    • Add the rava or sooji.
    • The batter should be thick yet flowing.
    • Bring to a boil 2 to 2.5 cups of water in a steamer pan or electric cooker or a stove-top pressure cooker.
    • Now add the eno to the batter.
    • Stir briskly and quickly.
    • The batter would froth and become bubbly, so you have to be quick.
    • Pour the batter in the greased pan.
    • Place the pan in a steamer. The water should already be boiling or hot when you place the pan with the batter. When using pressure cooker, remove the vent weight/whistle from the lid and cover the cooker tightly with its lid.
    • Steam for 20 minutes in an electric cooker. If using a pan or pressure cooker, steam for 12 to 15 minutes on a medium to high heat.
    • To check the doneness, insert a toothpick and if it comes out clean, the khaman is done.
    • When the khaman become lukewarm or cool, then with a butter knife gently slid along the edges.
    • Invert the pan. If greased well, the khaman will easily get inverted on the plate.

Tempering

  • In a small pan, heat oil.
  • Add mustard seeds.
  • When the mustard seeds are crackling, add the cumin seeds (optional), curry leaves and chopped green chilies.
  • Stir and then add sesame seeds.
  • Then add water.
  • Add sugar. Stir and allow the tempering mixture to come to a boil.
  • Then pour this tempering mixture evenly on the steamed and sliced khaman.
  • Garnish with chopped coriander seeds and grated coconut.