Surati Khaman Dhokla

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Khaman Dhokla is a vegetarian culinary dish that is found mainly in the Indian state of Gujarat and parts of adjacent states. It is made with a fermented batter derived from rice, Chana dal, and split urad dal. Khaman can be eaten for breakfast, as the main course, as a side dish, or as a snack. The secret of making it spongy and fluffy is how the batter is made and the amount of Eno (fruit salt) added to the batter before steaming. 




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Ingredients:

For the batter:

  • Chana Dal/Split Bengal Gram - 1 cup
  • Sona Masoori Rice or Idli Rice - 1 tablespoon
  • Urad Dal/Split Black Lentils - 1/2 tablespoon
  • Whole Milk Plain Desi Yogurt - 1 cup
  • Turmeric Powder - 1/4 teaspoon
  • Salt to taste 
  • Asafetida - 1/4 teaspoon
  • Chopped or paste of Green Chilis - 1/2 tablespoon or to your taste
  • Ginger paste - 1/2 tablespoon
  • Water - 1/4 cup
  • Besan flour - 1/4 cup
  • Oil - 1/4 cup
  • Eno (fruit salt) - 1 tablespoon *
  • Lemon Juice - 1 tablespoon (optional)*
* To be added to the batter when ready to steam the Khaman batter.

For Tampering:

  • Oil - 4 tablespoons
  • Mustard Seeds - 1 tablespoon
  • Asafoetida - pinch

For Garnishing:

  • Chopped Cilantro - 1/4 cup or as needed
  • Thin Sev
  • Fried Green Chilis or Jalapenos.

Method/Instructions:

  1. Wash and soak Chana daal, Urad daal, and rice in warm water overnight or a minimum of 8 hours. 
  2. The next morning drain the water and add the yogurt, besan flour, oil, green chili and ginger paste, turmeric, salt, and hing (Asafoetida) and grind it very coarsely. Use less water or no water while grinding. I have used 1/4 cup of water. 
  3. If using an Instant pot for fermenting the batter, place the pot full of batter in the IP and set IP on yogurt setting for 12 hours. Use a glass lid to cover the IP instead of the IP lid. So if it overflows due to fermentation, it won't lock the lid.
  4. If not using IP, cover the pot full of batter with a plate/lid and place it inside the oven. Ensure the oven is not turned on. Leave it in the oven for about 10 to 12 hours while keeping the oven light on (preferably overnight).
  5. After fermentation, the batter consistency should be like thick pancake batter.
  6. Prepare your steamer by start boiling water for the steamer and place a greased thali/plate inside the steamer to get the thali hot.
  7. Once your steamer is ready to steam khaman, add fruit Eno to the batter inside the bowl and add 1 tablespoon of water on top, and mix it vigorously so that the batter becomes very light and fluffy.
  8. Pour the fluffy batter immediately into the prepared hot thali/plate inside the steamer. Close the steamer tight and steam khaman for 25 minutes on high heat. Make sure you have enough water in the steamer to last for up to 30 minutes.
  9. Once the khaman is done steaming, take the thali/plate out of the steamer and let it cool down for at least 10-15 minutes before cutting the khaman and taking it out of the thali/plate. Cut khaman in square shape while still keeping it in the steamer thali/plate and prepare for tempering.
  10. Heat 4 tbsp of oil in a small pan, once hot add 1/2 to 1 tablespoon of mustard seeds. Once they are done popping, add a pinch of asafetida and pour the tempering over the cut khaman.
  11. Garnish tempered khaman with freshly chopped cilantro. Serve it with thin Sev, fried spicy green chilis, and masala chai.





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