Khaman Dhokla is an all-time favorite Gujarati snack recipe. In this recipe, I made a sandwich khaman with regular khaman dhokla layered with green chutney and top up with tomato sauce and sev. It is a combination of sweet and sour taste, which is generally served as a snack but can also be served as a morning breakfast recipe or a sudden guest at home. It is an easy and foolproof recipe of soft and spongy khaman dhokla. Do try this!
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The key to making khatta meetha dhokla at home are
- Firstly, Dhokla batter should be medium thick and ribbon-like pouring consistency. I grind dhokla batter well so air particles incorporate in it and dhokla becomes soft and spongy dhokla. You can use a hand whisker instead of a mixture jar.
- dhokla tastes great when it is slightly sweet and sour. I use nimbu na phool (citric acid) to give sourness to dhokla batter. You can use lemon juice instead of it.
- For soft and fluffy dhokla, I have added baking soda which can be easily replaced with Eno fruit salt if you wish to. But I would heavily recommend using very less turmeric as it would react with baking soda to yield a pink color spot.
- i have steamed the dhokla on a steel vessel, you can use kadai or steamer instead of it. Also, preheating steamer and kadai helps to make spongy dhokla.
- Spread some tempering on cooked dhokla to enhance its flavor and taste.
- Lastly, sandwich dhokla tastes great when it is served immediately.
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Recipe Video
Author Nehas Cook Book
5 from 1 vote
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Prep Time 5 minutes mins
Cook Time 20 minutes mins
Soaking time 6 hours hrs
Total Time 6 hours hrs 25 minutes mins
Course Snack
Cuisine Indian
Servings 4 servings
Ingredients
For dhokla batter
- 1 cup or 130 grm gram flour - besan
- ¾ cup water
- 2 tbsp oil
- Pinch of hing
- Pinch of turmeric - do not use more
- Salt to taste
- 2 tbsp sugar
- 1 tsp citric acid
- ¾ tsp baking soda - perfect in 1 cup besan
For dhokla tempering
- 2 tbsp oil
- ½ tsp mustard seeds
- ½ tsp white sesame seeds
- 1 tbsp sugar
- Pinch of salt
- ½ tsp lemon juice
For green chutney
- 1 big bunch of coriander leaves
- 4 green chilli - as per your taste
- 1 inch ginger
- 1 tsp cumin seeds
- Salt to taste
- 2 tbsp peanuts
- 1 tsp chaat masala
- 1 tsp sugar
- 1 tsp lemon juice
- 2-3 tbsp slightly cold water
For sandwich khaman
- Khaman dhokla
- Green chutney
- Tomato sauce
- Sev
- Pomegranate seeds
Instructions
Making khaman dhokla
In a mixture jar, add water, oil, hing, turmeric powder, salt, sugar, and nimbu na phool. Grind it, the white mixture is ready.
Then add 1 cup of besan and grind it again.
The smooth and ribbon-like flowing consistency of dhokla batter are ready.
Take out into mixing bowl and rest for 15 minutes.
Then add baking soda and 1 tbsp water and mix well till the batter become fluffy and light.
Now pour dhokla batter into a grease steel bowl.
Then in a deep bottom vessel (big patili) add 3-4 cups of water and bring to a boil. When water comes to a boil, put this plate with a hole on it and grease it.
Place a steel bowl on it and cover it with the big vessel. Then steam dhokla for 12-15 minutes at a medium-high flame.
The best way to check whether they are cooked or not is to insert a knife in the middle. If it comes clear, dhokla is done.
Switch off the flame and let it rest.
Then demold khaman dhokla from the bowl and cut it into two pieces.
Making green chutney
In a mixture jar, add coriander leaves, green chili, ginger, cumin seeds, salt, peanuts, chat masala, sugar, lemon juice, and little water. Grind it.
Green chutney is ready.
Making sandwich khaman
For dhokla tempering, in a pan, add oil, mustard seeds, white sesame seeds, water, sugar, and salt. Boil water until sugar is completely dissolved.
Now switch off the gas and add lemon juice to it.
Then pour hot tempering on dhokla pieces.
Now spread green chutney on one side.
Then cover the chutney with another layer of dhokla.
Now on the top, spread some tomato sauce and sprinkle some sev and pomegranate seeds.
Serve sandwich khaman dhokla immediately.
Notes
- The consistency of dhokla batter is smooth and ribbon-like flowing.
- Rest dhokla batter for 10-15 minutes, so besan soak properly.
- After adding baking soda stir the batter continuously for 1 minute, so soda incorporate into the batter.
- Dhokla batter should be frothy and velveting texture.
- Steam dhokla on high-medium flame for 12-15 minutes. Do not oversteam dhokla.
- The addition of tempering into sandwich dhokla enhances its taste and flavor.
- You can use red chutney instead of tomato sauce.
- Sandwich dhokla tastes great when it serves immediately.
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