Khamam dhokla is a Gujarati savoury dish made using gram flour/ besan. It is a soft spongy light airy dish with balanced sweetness and spiciness. Gujaratis love to have a hint of sweetness in their food and this steamed dhokla is a perfect example.

Dhokla is harder than khamam dhokla. Made using rice and chana dal and appears white in colour.

Khamam dhokla is an instant version which is yellow in colour, soft and fluffy.

There are times when you are done with heavy fried snacks and sweets and want something light yet tasty.. dhokla is the best option for those cravings. A guiltfree vegan gluten-free easiest snack which can be prepared at home. Basic dhokla recipe calls for semolina but I have skipped semolina to make it gluten free.

Traditional dhokla is khatta dhokla which is made using overnight fermented batter whereas this is an instant dhokla made using baking soda or fruit salt/ eno. Make sure you sift the flour without lumps and fruit salt is not expired. I have skipped semolina ( rava) in this recipe but you can add a tablespoon of semolina to this recipe. You can replace baking soda with a teaspoon of plain fruit salt/ eno.

Dhokla can be garnished with coriander leaves and served with coriander / mint chutney for authentic taste. Its stays good in refrigerator for 2 days.

⏲️PREP TIME : 5 minutes

⏲️COOK TIME : 12 minutes

🧈CUISINE : North Indian

🍛COURSE : Snack / breakfast

🍴YIELD : 14 pieces

INGREDIENTS REQUIRED :

Bengal gram flour – 110 gm

Baking soda – 1/2 tsp

Yogurt – 150gm

Jaggery powder – 1tsp + 2 pinches

Salt – 1/2 tsp + 2 pinches

Lemon juice – 1/2 tsp

Green chillies – 3 no.

Ginger – 1 inch

Water – 3 tbsp + 4 tbsp

Turmeric powder – 1/4 tsp

To temper :

Oil – 1 tbsp

Mustard seeds – 1/4 tsp

Sprig of curry leaves

Asafoetida a pinch

To garnish :

Grated coconut – optional

Coriander leaves (chopped) – 2 tbsp

METHOD :

Firstly make the steamer/ idli pot/ cooker ready with water and let it get heated.

Grease the pan and line it using butter paper.

In a bowl take sifted gram flour and yogurt.

Add lemon juice, green chilli- ginger paste, turmeric powder, 1/2 tsp salt and 1tsp jaggery and 3tbsp water.

Mix everything using a whisk nicely to incorporate aeration.

Do not add more water. Follow the exact water measurements given above.

Batter should not be runny or too thick.

Mix well without lumps and then add baking soda/ fruit salt and stir again.

Immediately after adding the baking soda, transfer the batter to greased and lined pan .

Don’t let it sit for a long time once the batter is transferred to pan.

Now place the pan in the steamer and allow it to cook for 12 minutes.

Later insert a tooth pick and check whether it comes out clean or cook for 3 more minutes.

Allow the pan to cool down and then transfer the dhokla to a plate.

Remove the butter paper.

Now heat oil in a pan, temper mustard seeds, curry leaves and asafoetida.

Keep the flame in low and add 4 tbsp water, 2 pinches salt and 2 pinches jaggery and allow to boil for a minute.

Add this tempered mixture over dhokla.

Slice dhokla and garnish with chopped coriander leaves.

kamam dhokla is now ready to serve with green chutney.

NOTE :

Used 7*2 inches round pan.

I have used jaggery powder you can use any sugar of your choice.