Spongy Khaman Dhokla recipe! खमन ढोकला रेसिपी I Gujarati Khaman Dhokla I Gujju Ben na Nasta

Ingredients

• 1 cup Chickpea Flour (fine, sifted)
• ½ tsp Salt (adjust to taste)
• 1 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Vegetable Oil (1 tbsp in batter, 2 tbsp for tempering)
• 1 tsp Baking Powder (for leavening)
• 1.5 cup Water (divided: ¾ cup for batter, ¾ cup for sugar syrup)
• 1 tbsp Sugar (for sweet syrup)
• ½ tsp Mustard Seeds (for tempering)
• 1 piece Green Chili (finely chopped)
• 5 sprigs Curry Leaves (fresh)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. Prepare the batter

   In a mixing bowl combine 1 cup chickpea flour, ½ tsp salt, 1 tbsp lemon juice, 1 tbsp oil, and ¾ cup water. Whisk until smooth and free of lumps.

   Time: PT5M

2. Add leavening and rest

   Stir in 1 tsp baking powder, mix quickly, then cover the bowl and let the batter rest for 10 minutes.

   Time: PT10M

3. Steam the dhokla

   Bring water to a rolling boil in the steamer. Lightly oil the steaming tray, pour the rested batter into it, and steam for 10 minutes until a toothpick inserted comes out clean and the dhokla is fluffy.

   Time: PT10M

   Temperature: 100°C

4. Prepare sweet tempering syrup

   In a small saucepan combine ¾ cup water and 1 tbsp sugar. Heat until the sugar dissolves completely, then set aside.

   Time: PT5M

   Temperature: Medium heat

5. Make the tempering

   Heat 2 tbsp oil in a small pan. Add ½ tsp mustard seeds; when they start to pop, add the chopped green chili, 5 curry leaves, and quickly pour the sweet syrup.

   Time: PT3M

   Temperature: Medium‑high heat

6. Finish and garnish

   Turn off the heat, drizzle the hot tempering evenly over the steamed dhokla, then sprinkle chopped coriander leaves on top.

   Time: PT2M

7. Serve

   Cut the dhokla into squares or diamonds and serve warm as a snack or side dish.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

20 g

Fat

5 g

Fiber

3 g