Thursday, March 20, 2014

Khaman Dhokla (Chickpea Flour Sponge Cake)

You are always inspired by one person or another. You will be a learner until your last breath, then why are we so afraid to admit it? I am still learning different things everyday even at this age. Learning new things will allow you to develop new techniques and who knows, maybe one day those new techniques will further perfect your existing talents! So keep on learning everyone! 

Today I am going to post this recipe for all of my dear friends and well wishers who are huge fans of "KHAMAN DHOKLA"!

I am from India and in India you can find millions of delicious food ideas and preparations. I love all kinds of cuisines from around the world and although I haven't gotten the chance to see many countries, I believe that reading and networking is the best school of knowledge.

This dish is popular in world and its origin is from Gujarat, India. Everybody knows how to make dhokla if they are Gujarati.  I hope this recipe will help you to make the perfect sponge-like khaman. Perfect dish for appetizer or lunch.

Ingredients (serves 6-8)

2 cup chickpea flour
3 tablespoon semolina (fine rawa or sooji)
2 teaspoon fresh lemon juice
2 tablespoon sugar (you can use less if you like to reduce the sweetness)
1 teaspoon ginger paste
1 teaspoon green chili paste
1/4 teaspoon turmeric
2 tablespoon olive oil
3 teaspoon Eno's fruit salt
1 cup water
1 cup buttermilk
salt as per taste
9" Diameter x 3" high round baking tray
cooking spray
12" round pot or you can use steamer (available in any Asian store)

For tempering:
2 1/2 tablespoon oil
1 teaspoon mustard seeds
3-4 green chilies chopped in small pieces


  1. In a big bowl mix chickpea flour, semolina, salt, turmeric and sugar and whisk it until it is incorporated without any lumps.
  2. In another bowl mix 1 cup of water, 1 cup buttermilk,  lemon juice, oil, ginger paste and chili paste and mix well. if you like bit spicy khaman then add 1/4 teaspoon extra green chili paste.
  3. Gradually mix dry ingredients in to wet and whisk continuously. 
  4. Whisk until the batter becomes smooth and lump-free.
  5. Spray cooking oil in the baking pan.
  6. Cover the bottom of the steamer with water and boil  for 10 minutes.
  7. Take half of the batter and add 1 1/2 teaspoon of Eno's fruit salt and whisk quickly and evenly so that the batter becomes twice its original size. Immediately pour this batter in a baking dish and shake the baking tray to spread batter evenly.
  8. Cover the lid of the steamer with any clean cloth tightly so evaporated water droplets do not fall into the batter.
  9. Place the baking tray in the steamer and cover it with the lid.
  10. Steam it for 10-15 minutes.
  11. Cut khaman into pieces.
  12. Take out the baking tray and cool it down for 10-15 minutes.
  13. Heat tempering oil and add mustard seeds. Let the mustard seeds crackle.
  14. Add chopped green chili into the oil and pour over khaman immediately. 
  15. Garnish with cilantro, coconut or your favorite toppings.
  16. Serve with your favorite chutney.

Green khaman chutney:

6-8 pieces of khaman
green chilli paste as per taste
1/2 cup light buttermilk
pinch of salt
1/2 teaspoon lemon juice
1/2 teaspoon sugar
1 1.2 tablespoon chopped cilantro

  1. Mix all ingredients and give a quick spin in the mixer to make thick chutney.
  2. Serve with the khaman and enjoy!

Step by step procedure:

1. Ingredients

2.Mix dry and wet ingredients seperatly

3.Mix wet and dry ingredients and whisk.

4. Add Eno's Fruit salt and whisk

5. Whisk to make batter double in size

6. Prepare baking dish, spray cooking oil

7. Place baking dish into steamer

8.Cool down khaman at room temperature for 10 minutes and remove in serving plate

10. Tempering and garnish. Enjoy!


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