Khaman Dhokla Recipe (Soft & Spongy Without Eno)
This soft and spongy Khaman Dhokla recipe is light, fluffy, and easy to make without Eno. Perfect for a snack with chutney and masala chai!
Equipment
- 8-Inch Springform Cake Pan
- Whisk
- Wide Pot
- Butter Knife
- Medium Skillet
- Aluminum Foil
Ingredients
- neutral oil eg. avocado oil, for greasing the pan
For the Base
- 1½ cups besan
- 1 tbsp jaggery powder
- 2 pinches turmeric powder
- 1½ tbsp fresh lemon juice
- 1 large green chili, seeds removed blended into a paste
- 1 tbsp ginger garlic paste
- 1 tbsp avocado oil
- 1 pinch asafoetida (hing)
- 1 tsp pink salt
- 1 cup + 2 tbsp room temperature water
- ¾ tsp baking soda
For the Topping
- 2 tbsp avocado oil
- 6 tbsp room temperature water
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 12 medium curry leaves
- 1 medium green chili, seeds removed blended into a paste
- 1 tsp jaggery powder
Instructions
For the Base
- Grease the cake pan generously with oil.
- Add the besan, jaggery powder, turmeric powder, lemon juice, green chili paste, garlic ginger paste, oil, asafoetida and salt into a bowl. Whisk in the water until smooth.
- The batter should easily flow off a spoon. If it's too thin, add in a tablespoon of besan.
- Bring water to a boil over high heat in a wide pot, filled about halfway. Once the water is boiling, quickly whisk the baking soda into the besan mixture, let it bubble and pour it into the greased pan.
- Place the cake dish in the pot of boiling water. Let it cook for 20 minutes, then lower the heat to medium, cover with a lid fully and cook for another 25 minutes. After this time, check if a toothpick inserted in the center comes out clean. If not, continue to cook for a few more minutes.
- Once it's cooked, turn off the heat. Use a butter knife along the edges of the pan to loosen it up. Place a clean plate on top of the cake pan, then using oven mitts, invert the pan onto the plate. It should easily come out upside down.
For the Topping
- In a small skillet, heat the oil over medium heat.
- Add mustard seeds. Once you hear them sizzling, add in the cumin seeds, curry leaves and green chili paste. Slowly add the water, making sure it doesn't splatter the oil onto your skin.
- Stir in the jaggery powder. Bring the mixture to a boil over high heat.
- Once boiling, remove from the heat. Pour this mixture evenly over the dhokla.
For the Garnish
- Poke hole with a knife throughout the dhokla. Drizzle the lemon juice over the holes.
- Cut into 8 servings.
- Garnish with cilantro and coconut, and serve with chutney and masala chai!
Notes
- Storage
- Once cooled, store in an airtight container, or tightly wrapped in plastic wrap, in the refrigerator for up to two days.