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It's a small attempt to post the recipes learnt and tested in my kitchen.
Hope u enjoy your stay.

Friday, July 31, 2009

Khaman Dhokla --- Indian Cooking Challenge



For Batter:

Bengal Gram flour / Besan - 250 gms (1 & 1/2 cup)
Curd - 1/2 cup (not very sour)
Water - 1/2 cup
Cooking Soda - 1/2 tsp

For seasoning to be mixed to the batter (to be added just before cooking)

Oil - 1 tbsp
Turmeric a pinch
G. Chili paste - 1 - 2 long (as per taste)
Sugar - 1 tsp
Citric acid - quarter tsp
Eno - 1 packet (green colour fruit lime) + sprinkle or dust few bits on the plate

For tempering

Sesame seeds
Mustard Seeds
Curry leaves
Grated coconut
Coriander leaves
Little water + Oil to be topped on dhoklas

Method to prepare:

1.Mix curd with water. Add besan and mix well and see to it that there are no lumps.The batter should be of idle batter consistency.

2.Add water if needed and add the soda.

3.Keep it aside to rise for 1 hour.Fill the pressure cooker with water and place a small bowl so that you can keep a plate with dhokla batter.

4.To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.

5.Meanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate.

6.Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle.

7.After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.

8.In a bowl, mix 3 tsp of water along with a tsp of oil

9.Remove the plate from the pan, pour the water and oil mix over the top.For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla.

10.Cut the dhokla's into shapes of your choice.

I followed exactly the ingredients and the procedure mentioned by srivalli and the dhoklas came very softly.Dhoklas are my hubby's fav and i don't like dhoklas but i ate most of them.

This is my entry to indian cooking challenge started by Srivalli.


  1. hmmmm gujju dish looks great yaa!!!!!

  2. they came out so perfect, i also wanted to try this for so long but couldn't find eno here in stores..where did you buy this?

  3. Nice, has come out very well.

  4. Dhoklas look so soft and spongy Varunavi :)

  5. wow , very beautiful dhoklas...I missed mine this month...

  6. Dhokla looks so perfect dear..nice presentation too!

  7. The dhoklas look great...soft and spongy.

  8. superb nice color saritha looks yum yum.

  9. Delicious dear! looks superb!

  10. Hi Varunavi, you have nice recipes in your blog. Check out Femlina.com. It is India's first women's social network. You can join and share your blogs, photos and videos about your recipes.


Pls post your comments and your feed back will help me to try out new recipes and post it here in my blog