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Khaman Dhokla

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Snack
Cuisine: Gujarati
Ingredients Method Notes

Ingredients
  

For the khaman
  • 1.5 cups besan (gram flour / chickpea flour), sifted
  • 2 tablespoons fine semolina (rava / sooji) — optional, for a little body
  • 1 tablespoon sugar
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon lemon juice
  • 1 tablespoon oil
  • 1 teaspoon ginger-green chilli paste
  • About 3/4 cup water added gradually
  • 1 teaspoon Eno fruit salt (plain) — or 1/2 teaspoon baking soda
For the tempering
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds (til)
  • 2 green chillies slit lengthways
  • 10 to 12 curry leaves
  • 1/4 teaspoon asafoetida (hing)
  • 1/3 cup water
  • 2 teaspoons sugar
  • 1 tablespoon lemon juice
  • A pinch of salt
To garnish
  • 2 tablespoons finely chopped coriander leaves
  • 2 tablespoons grated fresh coconut (optional)

Method
 

  1. Set up the steamer first: bring water to a boil in a steamer or a large deep pan with a stand. Grease a 7 to 8 inch round thali or cake tin with oil. The batter must go in the moment it is ready, so everything waits on the steamer, not the other way round.
  2. Whisk the besan, semolina (if using), sugar, salt and turmeric in a large bowl. Add the lemon juice, oil and ginger-chilli paste, then whisk in the water gradually to a smooth, thick batter — it should fall off the whisk in a slow ribbon. Rest it for 10 minutes.
  3. The key moment: sprinkle the Eno over the batter and pour 1 tablespoon of water over it so it fizzes. Whisk briskly in one direction for 20 to 30 seconds — the batter turns pale and fluffy. Do not over-whisk and do not wait after this step.
  4. Pour the batter into the greased tin at once, level the top and place it in the steamer. Cover and steam on medium-high for 12 to 15 minutes, until a knife inserted in the centre comes out clean.
  5. Rest 5 minutes, then loosen the edges and turn the khaman out onto a plate. Cut into squares but do not separate them yet — the tempering needs to soak in.
  6. Make the tempering: heat the oil, add mustard seeds and let them splutter, then sesame, green chillies, curry leaves and asafoetida. Add the water carefully (it splutters), then the sugar, lemon juice and salt. Simmer 1 minute until the sugar dissolves.
  7. Spoon the hot tempering evenly over the whole khaman, a little at a time, letting it soak in. Rest 5 minutes so every square drinks it up.
  8. Scatter coriander and coconut over the top, separate the squares and serve warm with green chutney.

Notes

Eno gives the lightest, most reliable rise; use plain/unflavoured Eno. If using baking soda instead, the khaman is slightly denser but still good — add a pinch of citric acid or an extra squeeze of lemon for the same lift.
Never open the steamer in the first 10 minutes — a rush of cold air can make the centre sink.
The tempering water is not optional and not a garnish: khaman without it tastes dry and bland, however soft the sponge.
Leftovers keep a day in the fridge; re-steam for 3 to 4 minutes or splash with a spoon of water and microwave briefly to bring back the softness.