link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: KHAMAN DHOKLA REVISITED

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Thursday, August 5, 2010


Gujarat is most famous for its fluffy and light Khaman Dhoklas. Dhokla or 'Khumman' is made with a fermented batter of chickpeas.
My dearest hubby Yo is a great fan of this dish and it can cheer him up anytime, whether served during a meal or as a tea time snack.
Besan (gram flour) - 1 cup
Semolina (Rava) - 1 1/2 tablespoons
Sugar – 1tbsp
Ginger paste - 1 teaspoon
Green chilly paste - 1 teaspoon
Citric Acid (Nimbu ke phool) - 1/2 teaspoon or Lemon juice – 1 tsp
Eno Fruit salt or Soda Bicarb – 1 ½ tsp
For the tempering
Oil - 1 tbsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
White Sesame seeds (til) – ½ tsp
Green chillies – 2-3
Curry leaves – A sprig
Asafetida (hing) - a pinch
For the garnish
Freshly grated Coconut – 1 tbsp
Coriander leaves – 1tbsp
In a big bowl add in all the ingredients except the Eno fruit salt and mix well using water to make a thick idli like batter. Let this rest for 10 minutes.
Add in the Eno fruit salt or Soda bicarb, Add little water and mix well. You will notice that the mixture rises. Don’t wait too long once the batter rises. When you see that the batter has risen immediately pour it onto a greased thali and steam, else your dholkas won’t turn out puffy and nice. Remember the batter should’nt rest after adding the fruit salt. Once the batter is poured into a deep greased plate steam for about 10 - 15 minutes in a pressure cooker without the whistle or in a steamer. When it’s done in a pressure cooker, keep it for about 10 minutes after you hear the whooshing sound of steam coming out through the top nozzle. Once you turn off the gas, let the dhoklas rest for a while. Check with a knife, insert into the cake, if it comes free your dhoklas are done. If not steam cook for some more time.
For the tempering, heat the oil in a small pan and add the mustard seeds, When the mustard seeds crackle add in the cumin seeds & sesame seeds. Fry 2 -3 whole green chillies with the stalk, Add the curry leaves, Add in some asafetida and pour this over the steamed dhoklas.
Garnish with Finely chopped coriander leaves and some freshly grated coconut. I also garnished my dhokla with some sev as seen in the picture above. Cut into pieces and serve with coriander chutney or tamarind and date chutney.

Since Dhoklas are unarguably a definite Gujarati snack I would like to send them to Nayna's Flavours of Gujrat event.

I would love to send it to Akila who is celebrating India's Independence day with her CID-2010 event.

Dhokla being a definite party treat I would like to send this to Sara who is hosting MM party treats

Since Dhokla is made with Besan (Bengal gram Dal)/Chickpea flour) I would like to send it to MLLA26 hosted by Briciole and started by Susan

The wonderfully light and fluffy dhoklas also goes to Two For Tuesdays started by Alex of  A Moderate Life.
I am also packing off some of the dhoklas garnished with mustard seeds, cumin seeds, sesame seeds, sev, curry leaves & fried chilly to Sanyukta's Visual Treat Event
Dhokla being a light tea time snack goes to Sharmi's Let's Munch-Light Tea Time Snacks Event

I am also sending dhoklas to Ayeesha's Iftar Moments Hijri 1431 Event in her blog Taste of Pearl City


  1. looks yummy,..hve tried microwave version of dhokla..still to try traditionl recipe

  2. Wonderful recipe.. looks too good and perfect.. thanks for the recipe.. nice clicks too :)

  3. I want to eat this for so long now ..looks so yum...pls share some here too

  4. Hello Sukanya...I am really amazed..Will talk to u this Saturday.. Hope u have identified me. very happy for u dear.. u have a wonderful blog.. will soon try some recipes of urs and will let u know in person. dhokla has become my fav after a friends mom made for me.. ur recipe is entirely different and i will surely try it.. looks very yummy.

  5. @Priyanka, Priti, HC, Usha..Thank you.
    @Suhaina-Thanks, of course I identified you and you have a wonderful blog yourself.

  6. Oh, this sounds absolutely delicious!! thank you so much for sharing it at Two for Tuesdays this week! =)

  7. I'm just getting to know chickpea flour, and love that it has so many delightful possibilities. You're recipe looks amazing. Thank you for linking up with Two for Tuesday.

  8. Dhokla looks tempting dear....

    thanks for sending to my post...

  9. Loving the looks of this amazing dish! Thanks for linking to Two for Tuesdays!

  10. Sukanya, thank you so much for posting this lovely recipe to the two for tuesday recipe blog hop! I love that it makes your husband smile! Any time food can bring happiness to someone that is a great thing! Alex@amoderatelife

  11. I can understand how your husband is cheered up by this dish. Nice photo too. Thanks for participating.


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