Vous êtes sur la page 1sur 5


For Batter:
1 cup Gram Flour (Besan/Chickpea Flour)
1 tablespoon Semolina (rava/sooji), optional
1 teaspoons Lemon juice
1 teaspoon Eno Fruit Salt
1 teaspoon crushed Green Chilli-Ginger
3/4 cup Water
1/4 cup Curd (yogurt)
1 teaspoon Oil (for greasing)
1/2 teaspoon Salt, or to taste
For Tempering:
2 tablespoons Oil
10-15 Curry Leaves
1/2 teaspoon Mustard Seeds
1/2 teaspoon Cumin Seeds (optional)
1 teaspoon Sesame Seeds (til)
1 tablespoon Sugar
4 Green Chillies, slit lengthwise and cut into halves
2 tablespoons chopped Coriander Leaves
2 tablespoons grated Fresh Coconut
1 pinch Asafoetida (hing)
1/3 cup Water

Directions For Batter and Khaman Dhokla:

Take all ingredients to prepare batter. Pour approx. 2-3 cups water in steamer
at bottom and heat it over medium flame. Make sure that steamer is at least 4-

5 minutes heated before placing the plates (filled with batter) in it. Grease 2
small plates or thalis (4-5 inch diameter) using 1-teaspoon oil.

Take gram flour, semolina, lemon juice, green chilli-ginger paste, curd, 3/4
cup water and salt in a bowl. Mix them properly into smooth batter. Make sure
that there are no lumps.

Add fruit salt in batter and stir in one direction for approx. 1 minute. You will
notice its size would increase to almost double.


Now, pour batter immediately into each greased plate and fill it upto 1/2-inch

Place plates in steamer and steam for 10-12 minutes over medium flame.

After 10-12 minutes, insert a knife or toothpick into dhokla and check if it
comes out clean. If it does, then it is ready otherwise cook 2-3 minutes more.
7. Takeout plates from steamer and let them cool for few minutes. Cut fluffy
khaman dhokla into small squares using knife.
Directions for Tempering:

Heat 2 tablespoons oil in a small pan or tempering pan. Add mustard seeds and
asafoetida. When seeds begin to crackle, add cumin seeds, sesame seeds, curry
leaves and green chillies, saute them for few seconds.

Add 1/3 cup water and sugar and bring it to boil; let it cook for a minute over
high flame. Tempering is ready, pour it over dhoklas and toss gently until each
dhokla is coated well with tempering.

Garnish with chopped coriander leaves and grated coconut and serve with
green coriander chutney.

Tips and Variations:

Make sure that steamer is properly heated (at least 4-5 minutes) before placing
the plates filled with batter in it otherwise dhokla will take more time to cook
and may not turn spongy.
If you want to prepare dhokla in batches (for given amount of batter), then
follow the given steps.
1. Prepare batter without adding Eno salt and divide it into two equal
2. Add 1/2 teaspoon Eno fruit salt in one portion, whisk well for a minute
and pour it immediately into greased thali.
3. When first batch is cooked, add 1/2 teaspoon Eno fruit salt in
remaining batter and follow the same process as mentioned above.
After adding Eno fruit salt do not keep batter for long time otherwise dhokla
will not be spongy.
Steam batter over medium flame to make them spongy. Do not steam it on
high flame otherwise it will not cook from inside.
To prepare Amiri khaman, crumble dhoklas, pour tempering over it, sprinkle
sev, pomegranate seeds and cashew nuts. Mix well and serve.
Taste: Sour and Mild Sweet
Serving Ideas: It tastes best with green chutney. It can be served with a tea/coffee as a
perfect breakfast snack.