एक दम सॉफ्ट स्पंजी खमन ढोकला बनाने का सीक्रेट तरीका पहली बार । Khaman Dhokla

Ingredients

• 1 cup Dried Chickpeas (Rinse well and soak in water for 2 hours; discard soaking water)
• 3 tablespoons Sour Yogurt (Full‑fat plain yogurt; add a pinch of fenugreek seeds 1 hour earlier to sour it)
• 0.75 cup Water (Add gradually while grinding chickpeas and adjusting batter consistency)
• 1 teaspoon Ginger Paste (Freshly grated ginger blended into a smooth paste)
• 1 teaspoon Green Chili Paste (Blend fresh green chilies with a splash of water)
• 0.25 teaspoon Turmeric Powder (Adds color and subtle flavor)
• 1 teaspoon Fenugreek Seeds (Methi Dana) (Used to sour yogurt and in chutney; a pinch in batter)
• 0.25 teaspoon Asafoetida (Hing) (A pinch for flavor)
• 0.5 cup Besan (Gram Flour) (Sifted twice to remove lumps)
• 1 teaspoon Baking Soda (Leavening agent added just before steaming)
• 1 tablespoon Lemon Juice (Freshly squeezed)
• 3 tablespoons Peanut Oil (Neutral oil; 1 tbsp for batter, 1 tbsp for greasing plate, 1 tbsp for tempering)
• 1 teaspoon Mustard Seeds (For tempering (tadka))
• 1 handful Curry Leaves (Fresh; adds aroma to tempering)
• 3 Green Chilies (Medium) (Split lengthwise for tempering; also used in chutney)
• 1 handful Fresh Coriander Leaves (For green chutney)
• 1 tablespoon Sugar (Balances tanginess in chutney)
• 0.5 cup Groundnut Oil (for chutney) (Adds richness and glossy texture)
• 1 teaspoon Salt (Adjust to taste)

Instructions

1. Wash and Soak Chickpeas

   Rinse 1 cup dried chickpeas under running water, then soak in plenty of clean water for 2 hours. Discard the soaking water.

   Time: PT5M

2. Grind Chickpeas to a Fine Batter

   Drain the soaked chickpeas and transfer to the blender. Add ¾ cup water gradually and blend until the mixture is smooth, resembling a fine semolina texture.

   Time: PT10M

3. Add Sour Yogurt and Spices

   Stir in 3 Tbsp sour yogurt, 1 tsp ginger paste, 1 tsp green‑chili paste, ¼ tsp turmeric, 1 tsp fenugreek seeds, and a pinch of hing. Mix thoroughly.

   Time: PT5M

4. Incorporate Besan (Gram Flour)

   Sift ½ cup besan twice into the batter to remove lumps. Fold gently until fully combined.

   Time: PT5M

5. Adjust Consistency

   If the batter feels too thick, add 2‑3 Tbsp water at a time until it reaches a flowing but not watery consistency (similar to a thick pancake batter).

   Time: PT3M

6. Ferment the Batter

   Cover the bowl tightly with a lid or plastic wrap and let it rest at room temperature for 7‑8 hours, or overnight, until you see small bubbles and a slight rise.

   Time: PT7H

7. Prepare the Steaming Setup

   Grease a 9‑inch round plate with a thin layer of peanut oil. Fill the steamer pot with water, bring to a rolling boil, and place a clean cloth over the lid to trap steam.

   Time: PT5M

   Temperature: 100°C

8. Add Oil and Baking Soda to Batter

   Stir 1 Tbsp peanut oil into the fermented batter, then gently fold in 1 tsp baking soda. Mix for about 30 seconds in one direction to create air bubbles.

   Time: PT2M

9. Steam the Dhokla

   Pour the batter into the greased plate, filling only half the depth. Cover the steamer and steam for 15 minutes on high heat.

   Time: PT15M

   Temperature: 100°C

10. Cool and Cut

    Remove the plate from the steamer and let the dhokla cool completely (about 10 minutes). Once cool, run a knife around the edges and cut into squares or diamonds.

    Time: PT10M

11. Prepare Tempering (Tadka)

    Heat 1 Tbsp peanut oil in a small pan until shimmering. Add 1 tsp mustard seeds, a handful of curry leaves, and 2‑3 split green chilies. Fry for a few seconds, then drizzle over the cooled dhokla.

    Time: PT5M

12. Make the Secret Green Chutney

    In a blender, combine a handful of fresh coriander, 2‑3 green chilies, 1 Tbsp sugar, ½ Tbsp lemon juice, a pinch of fenugreek seeds, a pinch of turmeric, ½ cup water, and salt to taste. Blend to a smooth paste, then stir in ½ cup groundnut oil until well combined.

    Time: PT10M

13. Serve

    Arrange the dhokla pieces on a serving plate, drizzle the tempering, garnish with chopped coriander if desired, and serve alongside the green chutney.

    Time: PT2M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

20 g

Fat

5 g

Fiber

3 g