Air-Fried Dhokla: A Healthy, Quick Treat?

Khaman dhokla is a popular Gujarati delicacy made from a batter of fermented ground lentils and rice, or gram flour. The soft and fluffy steamed cake is a well-loved vegan and vegetarian snack, often served at breakfast or tea-time. With its unique sweet and savoury flavour, it has earned a place in the hearts of many worldwide. While it is traditionally made in a steamer, pressure cooker, or instant pot, some people are curious about whether it can be made in an air fryer.

Khaman dhokla ingredients

Khaman dhokla is a savoury and sweet Gujarati snack, made from a batter of gram flour, spices, and herbs. The batter is steamed, and the resulting cake is then cut into squares and garnished.

The key ingredients for the batter are:

• Gram flour (chickpea flour/besan)
• Water
• Lemon juice or citric acid
• Oil
• Turmeric
• Asafoetida (optional)
• Salt
• Sugar
• Ginger paste
• Green chilli paste

To make the batter, combine the dry ingredients in a mixing bowl, and then add the wet ingredients. Stir well to combine, and then add water until you have a thick yet smooth flowing batter. You can add semolina (rava) for a better texture, but this is optional.

The batter is then poured into a greased pan and steamed for 12-20 minutes.

To prepare the tempering, heat oil in a pan and add mustard seeds, curry leaves, cumin seeds, and green chilli. Fry for a few seconds, then add water, sugar, and coriander leaves. Pour the tempering over the dhokla, and garnish with coconut and coriander leaves.

Khaman dhokla recipe

Khaman dhokla is a savoury and sweet Gujarati snack, made using a batter of gram flour, spices, and herbs. The batter is steamed, then tempered with spices and herbs, and served in squares.

Ingredients:

• Gram flour (1 and 1/2 cups or 120 grams)
• Turmeric powder (2-3 pinches)
• Lemon juice (1 and 1/2 tablespoons)
• Green chilli paste (1 and 1/2 teaspoons)
• Ginger paste (1 and 1/2 teaspoons)
• Asafoetida (a generous pinch)
• Salt (1 teaspoon)
• Sugar (1 tablespoon)
• Semolina (1 tablespoon)
• Oil (for greasing)
• Mustard seeds
• Curry leaves
• Cumin seeds
• Green chilli
• Sesame seeds
• Coriander leaves (2-3 tablespoons)
• Grated coconut (2-3 tablespoons)

Method:

• Add the gram flour, turmeric powder, lemon juice, green chilli paste, ginger paste, asafoetida, salt, sugar, and 1 cup of water to a bowl. Whisk until you have a smooth, thick batter.
• Add the semolina and whisk again.
• Grease a pan with oil.
• Pour the batter into the pan and place the pan in a pressure cooker or steamer with hot water. If using a pressure cooker, remove the whistle from the lid.
• Steam for 12-15 minutes on medium-high heat. If using an electric rice cooker, steam for 15-20 minutes.
• Once cooked, remove the dhokla from the pan and cut into squares.
• Heat oil in a pan and add mustard seeds, curry leaves, cumin seeds, green chilli, and sesame seeds. Fry for a few seconds.
• Add 1/2 cup of water and bring to a boil.
• Add 2 teaspoons of sugar and stir until dissolved.
• Pour the tempering mixture over the dhokla squares and garnish with coriander leaves and grated coconut.

Tips:

• To make the dhokla extra soft and fluffy, add a leavening agent such as fruit salt, baking soda, or citric acid to the batter.
• Be careful not to add too much turmeric, as this can react with the leavening agent and turn the dhokla red.

Khaman dhokla vs dhokla

Khaman dhokla and dhokla are both Gujarati dishes made from chickpeas. However, there are some differences between the two.

Khaman dhokla is made using gram flour (also known as chickpea flour or besan), spices, and herbs. The batter is not fermented and the final dish has a soft, fluffy, and light cake-like texture. It is typically served in slices with chutney or green chilli pepper. Khaman dhokla is also known as yellow dhokla due to the colour of the gram flour used.

On the other hand, dhokla is made using fermented ground lentils and rice batter. It has a spongy, steamed bread-like texture and is usually cut into small squares. It can be eaten plain or served with a pickle or chutney.

Both dishes are popular in Gujarat and India and have also gained popularity worldwide. They are often enjoyed as snacks or for breakfast and can be made in a variety of ways.

Tempering the dhokla

Tempering is an essential step in preparing Khaman Dhokla, as it infuses the steamed cake with flavour and moisture. Here is a detailed guide on how to temper the dhokla:

Ingredients:

• Oil (peanut or any neutral-tasting oil)
• Mustard seeds
• Curry leaves
• Cumin seeds (optional)
• Green chilli (optional)
• White sesame seeds
• Water
• Sugar
• Coriander leaves (optional)
• Grated coconut (optional)

Method:

• Heat 2 tablespoons of oil in a small pan.
• Add 1 teaspoon of mustard seeds and allow them to crackle.
• Once the mustard seeds start crackling, add 10-12 curry leaves, and optionally, 1 teaspoon of cumin seeds and 1 teaspoon of chopped green chilli.
• Stir the ingredients, and then add 2 teaspoons of white sesame seeds.
• Fry the sesame seeds for a few seconds, being careful not to brown them, as they will become bitter.
• Carefully add 1/3 cup of water. You can turn off the heat at this point.
• Add 2 teaspoons of sugar and stir until it dissolves.
• Bring the tempering mixture to a boil, then remove from the heat.
• Immediately pour the tempering mixture evenly over the dhokla, allowing it to seep through the sliced edges.
• Optionally, garnish with 2-3 tablespoons of chopped coriander leaves and grated coconut.

The tempering process adds flavour and moisture to the dhokla, and the final garnish adds a fresh and tasty finish. This Khaman Dhokla can be served straight away, or stored in an airtight container to be enjoyed later.

Storing and serving the dhokla

Dhokla can be stored for up to 7 days at room temperature if kept in an airtight container, away from direct heat and sunlight. It can also be refrigerated and kept in an airtight box for up to 2 days. To reheat, steam again in a steamer or cooker until hot, or place the bowl uncovered in an Instant Pot and pressure cook for 0 minutes.

If you feel the dhokla has become dry, you can make a fresh tempering with a little water and pour it over just before serving.

To reheat, sprinkle some water on the dhoklas before reheating. This will revive their freshness. If using an Instant Pot for reheating, steam for 1-2 minutes.

For garnishing, sprinkle toasted sesame seeds, along with fresh coconut and finely chopped coriander leaves. Serve dhokla with coriander chutney, red garlic chutney, or tamarind chutney.

Frequently asked questions