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
- 1.5 cups gram flour
- 1 tablespoon rava
- 1 tablespoon sugar
- 1.5 inch ginger
- 1.5 teaspoons chopped green chillies
- turmeric powder
- 1 tablespoon oil
- 2 teaspoons eno
- 1 teaspoon salt
- 1.5 tablespoon lemon juice
- 1 cup water
- 2 tablespoons oil
- ⅓ 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.
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.