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

Ingredient Substitutions

• Instead of Gram Flour (Besan): Chickpea flour
• Instead of Salt: Sea salt, Lemon juice (2 tbsp) as a sour alternative
• Instead of Turmeric Powder: Saffron (a pinch, for color only)
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Water: Milk (for richer texture, not vegan), Buttermilk (for extra tang, not vegan)
• Instead of Baking Soda: Epsom salt (not recommended), Baking powder (use 2 tsp instead of soda and reduce water)
• Instead of Water (for activating baking soda): Warm water
• Instead of Mustard Seeds: Cumin seeds (different flavor)
• Instead of Green Chili: Jalapeño, Bird’s eye chili
• Instead of Curry Leaves: Bay leaf (different flavor)
• Instead of Sugar: Jaggery (same amount), Honey (reduce by half, not vegan)
• Instead of Citric Acid: Lemon juice (1 tablespoon), Tamarind paste (1 tsp, diluted)
• Instead of Lemon Juice: Citric acid
• Instead of Oil (for tempering): Ghee (adds richer flavor), Coconut oil
• Instead of Water (for tempering): Sparkling water (for a lighter texture)

Equipment Needed

• Mixing Bowl
• Whisk or Hand Mixer
• Measuring Cups and Spoons
• Steamer Pot or Large Pot with Lid
• Steaming Rack or Trivet
• Greasing Brush or Paper Towel (optional)
• Small Saucepan (for tempering)
• Spatula or Ladle
• Knife
• Serving Plate

Critical Steps — Do Not Skip

• Add baking soda only after the batter is foamy and just before steaming.
• Steam with the lid tightly closed for the full 12‑15 minutes.
• Pour the hot tempering over the freshly steamed dhokla immediately.

Chef Tips from the Video

• Sift the gram flour twice for an ultra‑smooth batter.
• Use a clean, dry whisk – any moisture will deactivate the baking soda.
• For extra fluff, fold in a beaten egg white (optional, not vegan) just before steaming.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat gently in a steamer or microwave.

Freezer: Not recommended; texture becomes rubbery after freezing.

Room temperature: Can sit at room temperature for up to 4 hours if covered.

Make-Ahead Tips

• Steam the dhokla a few hours ahead, keep it covered, and add the tempering just before serving.
• If making a large batch, halve the tempering and store the rest in the fridge; reheat before pouring.

Frequently Asked Questions