Khaman Dhokla is a popular and delicious snack hailing from the vibrant cuisine of Gujarat, India. This steamed savoury cake is made primarily from gram flour (besan) and is known for its light and fluffy texture. The dish is favoured for its taste and health benefits, making it an excellent choice for those seeking a nutritious snack. To prepare Khaman Dhokla, the gram flour is combined with water, turmeric, and lemon juice or vinegar to create a smooth batter. A key ingredient is the leavening agent, typically baking soda or Eno fruit salt, which gives the dhokla its airy and spongy consistency. After mixing, the batter is poured into a greased steaming tray and steamed until it rises and cooks through, usually taking about 15-20 minutes. Once steamed, the Khaman Dhokla is cut into bite-sized squares and topped with a tempering of mustard seeds, green chillies, and curry leaves, which adds a delightful crunch and an aromatic finish. A sprinkle of fresh coriander leaves and grated coconut further enhances its visual appeal and flavour. Khaman Dhokla is often enjoyed with green chutney or sweet tamarind chutney, adding a burst of flavour that complements the dish's natural sweetness. Its soft texture and mildly spiced flavour make it a favourite among both children and adults. Additionally, this dish is a popular choice for breakfast or as a tea-time snack, embodying the essence of Gujarati hospitality. In essence, Khaman Dhokla is a delightful fusion of taste and health, representing the rich culinary heritage of Gujarat and making it a beloved dish across India and beyond.

• 200 gms besan
• 1 tsp sugar
• Salt
• 1 tsp turmeric powder
• 1 tbsp oil
• 2 tbsp lemon juice
• 1 tsp mustard seeds
• Coriander leaves
• Curry leaves
• 2 green chilli

• Take 200 gms of besan in a big mixing bowl. Do not forget to use fresh, lump-free flour as it contributes to a smooth batter, which is the key to a perfect Khaman Dhokla texture. Add 1Tsp sugar for flavour balancing, salt according to taste, and 1Tsp turmeric powder for an earthy colour.
• Now, mix all the above dry ingredients very well by whisking or using a spoon. Everything must be mixed very well so that sugar and spices are equally distributed in the flour.
• This step is crucial in this khaman dhokla recipe because its entire flavour profile is going to be established. A well-mixed dry ingredient base will always ensure that the point at which you take that first succulent bite of your recipe of khaman dhokla continues with that taste.
• Add 1 Tsp of Eno (fruit salt) to the mixture, followed by 2 Tsp of lemon juice. It makes the batter rise because of the reaction of Eno with the acidity in the lemon.
• Mix it well to form a batter. Stir vigorously in one direction until it becomes a smooth batter, just like pancake batter; it shouldn't be too thick but runny, too.
• Grease the dhokla steamer plate or a shallow, round dish with a few drops of oil so that once cooked, the dhokla can be removed nicely.
• Pour the batter prepared in the above step onto the greased steamer plate and spread it evenly to ensure uniform cooking. Use a spatula to smoothen the top of it.
• Place this plate in the steamer and steam the batter for about 15-20 minutes on a medium flame. The steamer, of course, needs to be heated up properly before putting the batter inside.
• After 15-20 minutes, test for the dhokla's readiness. Insert a knife or a toothpick at the centre; if clean, your dhokla is done. If not, steam for some more minutes.
• Take out the plate from the steamer once it is ready. Cool it for some minutes. Cooling will make it easy to break it into pieces without breaking.
• After cooling slightly, cut it into squares or diamond shapes using a sharp knife. Carefully that the fluffiness of the dhokla gets disturbed.
• In a small pan, add two tablespoons of oil on low-medium heat. When hot, add 1 Tsp of mustard seeds and let them crackle.
• Add a few curry leaves and 2 chopped green chillies to the pan. Let it fry for almost a minute because the spices can soak up the oil and give out the fragrance.
• Now, pour this tempering over the cut dhokla pieces. The sizzling of the oil in the dhokla pieces shall enhance their flavour.
• Garnish the dhokla with coriander leaves that have been chopped up for freshness and added colour. Khaman Dhokla can be served warm with green chutney or tamarind chutney for a wonderful snack or appetiser.