Top News

New Delhi: Whether it’s breakfast or evening tea, the mere mention of Gujarati Khaman Dhokla is sure to make your mouth water. Its sweet, sour, and spicy flavor, along with its cottony texture, appeals to everyone. Many people complain that when making dhokla at home, it either turns out tough or doesn’t rise properly. If you’re facing the same problem, there’s no need to worry. With the right measurements and a little care, you can make perfectly jasmine and juicy dhokla the first time.

The right choice of material

Required materials

To make delicious khaman, you need one cup sifted gram flour, one tablespoon semolina, one teaspoon sugar, a pinch of turmeric, salt to taste, lemon juice, one teaspoon Eno, and a little oil. Semolina gives the dhokla its perfect grainy texture, while sifted gram flour helps keep the batter light. For the tempering, you’ll need mustard seeds, green chilies, curry leaves, sugar, lemon juice, and coriander leaves.

How to Make the Perfect Batter

How to prepare the batter

Combine gram flour, semolina, turmeric, salt, and sugar in a large bowl. Add a little water and mix until a thick batter forms. Ensure there are no lumps in the batter. Then, add a teaspoon of oil and lemon juice, cover, and let it rest for 15 minutes.

Steaming method

Brewing technology

Meanwhile, heat two to three cups of water in a steamer or deep pan. Grease the vessel in which you will cook the dhokla with a little oil. After 15 minutes, add Eno to the gram flour batter and sprinkle a little water on it. As soon as it starts to foam, mix it gently in one direction. After adding Eno, the batter will appear light and fluffy. Without delay, pour it into a greased plate and let it cook on high flame for about 15 to 20 minutes.

How to serve Dhokla

Serving method

When a knife or toothpick inserted in the middle of the dhokla comes out clean, then understand that it is well cooked. Remove it from the flame and let it cool. After cooling, cut it into desired shapes. Now heat oil in a pan and fry mustard seeds, green chillies and curry leaves. Then add water, sugar and lemon juice to it and let it boil. Spread this hot water of prepared sweet and sour tempering evenly all over the cut dhokla. Dhokla will absorb all the water and become very juicy and spongy. Finally, garnish it with fresh coriander and serve.