Humari Purani Family Favorite Recipe Gujrati Khaman Dhokla Recipe in Urdu Hindi - RKK

Ingredients

• 1 cup Gram Flour (Besan) (sifted for a smooth batter)
• 1 tablespoon Salt (adjust to taste; can replace with lemon juice if preferred)
• 0.5 teaspoon Turmeric Powder (adds color and subtle flavor)
• 2 tablespoons Vegetable Oil (for batter; extra‑virgin or any neutral oil works)
• 1 cup Water (lukewarm, adjust to achieve a smooth, pourable batter)
• 1 teaspoon Baking Soda (activates at the end for fluffiness; use fresh soda)
• 1 tablespoon Water (for activating baking soda) (helps dissolve baking soda before folding in)
• 0.5 teaspoon Mustard Seeds (for tempering; gives a nutty pop)
• 2 Green Chili (slit lengthwise; adjust heat to preference)
• 2 tablespoons Curry Leaves (optional but authentic)
• 1 tablespoon Sugar (balances the tangy tempering)
• 1 teaspoon Citric Acid (provides the signature sour note; can substitute lemon juice)
• 1 tablespoon Lemon Juice (optional extra tang)
• 1.5 tablespoons Oil (for tempering) (neutral oil; can use the same oil as batter)
• 1 cup Water (for tempering) (helps dissolve sugar and citric acid)

Instructions

1. Grease the Steaming Dish

   Lightly brush the inside of a 6‑inch round or square dish with a thin layer of oil and set aside.

   Time: PT2M

2. Prepare the Batter

   In a mixing bowl combine 1 cup sifted gram flour, 1 tbsp salt (or 2 tbsp lemon juice if you prefer less salt), ½ tsp turmeric powder, 2 tbsp oil, and 1 cup lukewarm water. Whisk until the mixture is smooth and free of lumps.

   Time: PT5M

3. Activate Baking Soda

   When the batter is light and bubbly, dissolve 1 tsp baking soda in 1 tbsp warm water and gently fold it into the batter. The mixture will become a bit frothy.

   Time: PT2M

4. Steam the Dhokla

   Pour the batter into the greased dish, smooth the top, and place it in a pre‑boiling steamer. Cover and steam on medium‑high heat for 12‑15 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT15M

   Temperature: Medium‑high

5. Prepare the Tempering (Tadka)

   While the dhokla steams, heat 1.5 tbsp oil in a small saucepan over medium heat. Add ½ tsp mustard seeds and let them pop. Then add the slit green chilies, 2 tbsp curry leaves, 1 tbsp sugar, ½ tsp salt, 1 tsp citric acid, 1 tbsp lemon juice (optional), and 1 cup water. Stir and bring to a gentle boil for about 2‑3 minutes.

   Time: PT5M

   Temperature: Medium

6. Add Tempering to the Steamed Dhokla

   When the dhokla is cooked, remove the dish from the steamer and immediately pour the hot tempering evenly over the surface. Let it sit for 5 minutes so the flavors are absorbed.

   Time: PT5M

7. Serve

   Cut the dhokla into squares or diamond shapes, transfer to a serving plate, and enjoy warm with tea or as a light snack.

   Time: PT3M

Nutrition Facts

Calories

110

Protein

5 g

Carbohydrates

15 g

Fat

4 g

Fiber

3 g