Soft & Spongy Khaman

Why You’ll Love This Recipe

Khaman Dhokla is not only a treat for the taste buds but also a nutritious, steamed dish that doesn’t require deep frying. The use of gram flour (besan) makes it rich in protein and fiber, while the addition of spices and a zesty tadka makes it even more flavorful. It’s an ideal snack for those looking for a light, healthy, and tasty option that’s quick and easy to prepare. Whether you serve it as a snack or a side dish, this recipe guarantees a soft, spongy, and satisfying bite every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Khaman Dhokla Batter:

• 150g (1½ cups) gram flour/besan
• Salt to taste
• 1 pinch turmeric powder
• 1 pinch asafoetida/hing
• 2 tablespoons sugar
• 2 green chilies + 1-inch ginger, crushed
• 2 tablespoons lemon juice
• 1 cup water
• 2 tablespoons oil
• 1 sachet Eno (fruit salt)

Tadka For Khaman Dhokla:

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 10-12 curry leaves
• 2 green chilies
• ½ cup water
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 1 pinch salt

Directions

Prepare Khaman Dhokla Batter:

1. In a mixing bowl, add the gram flour (besan), salt, turmeric powder, asafoetida, and sugar. Mix well.
2. Add the crushed green chilies and ginger, lemon juice, and water to the dry ingredients. Mix until the batter is smooth and free of lumps.
3. Heat the oil in the batter and stir it in for a smooth consistency.
4. Just before steaming, add a sachet of Eno fruit salt to the batter. Mix gently to incorporate the fruit salt, as this will make the khaman soft and spongy.

Steam the Khaman Dhokla:

5. Grease a steaming dish or a round cake tin with a little oil.
6. Pour the prepared batter into the dish, smoothing the top with a spatula.
7. Steam the batter for about 15-20 minutes. Check if it is cooked by inserting a toothpick—if it comes out clean, the khaman is done.
8. Once done, allow it to cool slightly before cutting it into squares or pieces.

Prepare the Tadka:

9. Heat 2 tablespoons of oil in a pan over medium heat.
10. Add mustard seeds, and once they start to splutter, add curry leaves and green chilies. Sauté for a minute until fragrant.
11. Add ½ cup water, sugar, lemon juice, and a pinch of salt to the pan. Stir well and bring it to a boil.
12. Pour this hot tadka over the steamed khaman pieces. Let the flavors soak in for a few minutes.

Servings and Timing

• Servings: This recipe serves about 4-6 people.
• Prep Time: 10-15 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-40 minutes

Variations

• Spicy Khaman: Add more green chilies and even a pinch of red chili powder to the batter for a spicier version of the dish.
• Herb Tadka: You can add finely chopped coriander leaves or mint leaves to the tadka for an extra layer of freshness.
• Vegetable Khaman: Add grated carrots or chopped spinach to the batter for a more nutritious and colorful khaman.
• Sweet Version: Increase the sugar in the batter and the tadka to make the khaman a little sweeter for a different twist.

Storage/Reheating

• Storage: Khaman Dhokla is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat the khaman by steaming it again for a few minutes or microwaving it for 15-20 seconds to restore its soft texture.

FAQs

1. Can I make the batter a day ahead of time?

Yes, you can prepare the batter the night before and steam it fresh the next day for best results.

2. What can I use if I don’t have Eno?

If you don’t have Eno, you can use baking soda as a substitute. Just use ½ teaspoon of baking soda and a teaspoon of lemon juice to activate it.

3. Can I make khaman without sugar?

Sugar adds a subtle sweetness to the khaman, but if you prefer, you can skip it or reduce the quantity according to your taste.

4. How can I make khaman spongier?

The key to a soft and spongy khaman is the use of Eno or fruit salt and making sure the batter is well-mixed and aerated.

5. How do I know if the khaman is cooked properly?

To check if the khaman is done, insert a toothpick or knife into the center. If it comes out clean, the khaman is cooked.

6. Can I freeze the khaman for later use?

Yes, you can freeze cooked khaman for up to 2 weeks. Wrap it in plastic wrap and place it in an airtight container. Reheat by steaming or microwaving before serving.

7. Can I add vegetables to the batter?

Yes, you can add finely grated carrots, peas, or spinach to the batter to make a more nutritious version of khaman.

8. How can I make the khaman crispier?

If you prefer a crispier texture, lightly pan-fry the khaman pieces in a bit of oil after steaming them.

9. Can I make the tadka in advance?

Yes, you can make the tadka ahead of time and store it in the refrigerator. Pour it over the khaman when ready to serve.

10. What can I serve with khaman?

Khaman Dhokla is often served with a side of green chutney, tamarind chutney, or yogurt for added flavor.

Conclusion

Making Soft & Spongy Khaman Dhokla at home is easier than you might think! With the right ingredients, a few simple steps, and a little patience, you can enjoy this delicious, healthy snack anytime you want. The spongy texture, tangy flavor, and aromatic tadka make it a perfect addition to any meal or a tasty snack to munch on. It’s the ideal choice for when you’re craving something light and savory that also feels indulgent.

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