Ella Walter
Khaman, or Khaman Dhokla, is a popular Gujarati delicacy made with a leavened batter of spiced gram flour, which is steamed in a pan. The batter is made with gram flour, lemon juice, sugar, salt, turmeric powder, fruit salt or baking powder, and water. The pan is greased with oil, and the batter is steamed for 12 to 20 minutes. After steaming, a tempering of spices and herbs is drizzled over the steamed cake.
How to steam dhokla in a pan
| Characteristics | Values |
|---|---|
| Type of pan | Standard pan, cake pan, or any pan with a lid |
| Size of pan | 7 to 8 inches or 5 inches |
| Steaming time | 12 to 15 minutes, or 18 to 20 minutes for a smaller pan |
| Preparation | Grease the pan with oil, place a small trivet or stand in the pan, and pour batter into the pan |
| Stove temperature | Moderately high flame |
| Additional notes | Avoid over-steaming to prevent dhokla from becoming dry; ensure the lid has a vent for steam to escape |
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What You'll Learn
Prepare the steamer and pan
To prepare the steamer and pan for making dhokla, you will need a steaming pan, a small trivet, a bowl or container, and a lid. The size of your pan can vary, but a standard pan of 7 to 8 inches will take about 12 to 15 minutes to steam the batter. You can also use a 5-inch pan, which will take closer to 18 to 20 minutes. If you use a larger pan, you may need to reduce the steaming time to 15 minutes.
First, grease your steaming pan with 2 to 3 teaspoons of oil. Then, pour 2 to 2.5 cups of water into the pan and place it on the stove. You can also use an electric cooker or a stove-top pressure cooker. Bring the water to a boil.
While the water is coming to a boil, prepare your dhokla batter according to your chosen recipe. Grease a separate 5-inch pan or container with 0.5 to 1 teaspoon of oil. You can also use an aluminium bowl. Grease the sides as well, to prevent the dhokla from sticking.
Place a small trivet in the steaming pan, ensuring there is enough room for the pan or container with the batter.
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Grease the pan
Greasing the pan is an important step in preparing your dhokla for steaming. The oil will prevent the dhokla from sticking to the pan, ensuring it maintains its shape and can be easily removed once cooked.
The amount of oil you will need depends on the size of your pan. For a 5-inch pan, you will need around half to one teaspoon of oil to grease the base and sides of the pan. For a larger pan, you may need up to two teaspoons of oil.
You can use any type of oil for greasing, but ensure it has a high smoke point, such as vegetable, canola, or peanut oil. Pour the oil into the pan and use a pastry brush or paper towel to evenly coat the entire surface, including the sides.
If you are using an aluminium bowl or steel plate, as some recipes suggest, follow the same process, ensuring the inner sides of the bowl or plate are completely greased.
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Make the batter
To make the batter for Khaman Dhokla, also known as Gujarati Khaman, you will need gram flour (also known as besan), spices, herbs, and a leavening agent. The leavening agent is what will give your Khaman its characteristic rise, fluffiness, and softness. You can use any leavening agent you prefer, such as baking soda, citric acid, or fruit salt. One commonly used leavening agent is Eno, a popular antacid available in Indian grocery stores.
To make the batter, start by taking gram flour in a mixing bowl or pan. Add your desired spices and herbs, such as turmeric powder, asafoetida, ginger paste, and green chilli paste. You can also add sugar, oil, and salt to taste. Next, add water to the mixture. The amount of water you add will depend on the quality of your flour, so adjust accordingly. You want the batter to be thick yet flowing. A good way to test the consistency is to dip a spoon into the batter. It should be thick enough to coat the back of the spoon without being too runny. If the batter becomes too thin, you can add more gram flour to adjust the consistency. Finally, add rava or sooji (semolina) and stir until you have a smooth, thick batter without any lumps.
If you are using Eno or another leavening agent, add it to the batter just before you are ready to steam. The leavening agent will activate and cause the batter to froth and thicken. Quickly mix everything well to incorporate the leavening agent, and your batter will be ready for steaming.
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Steam for 12-20 minutes
Steaming is a crucial step in the dhokla-making process. The duration of steaming directly impacts the texture and taste of the final product. Too little steaming can result in undercooked dhokla, while overdoing it may lead to a dry and crumbly outcome. Therefore, it is essential to carefully monitor the steaming process to achieve the perfect dhokla.
Once you have prepared the batter and set up your steaming apparatus, it's time to begin the steaming process. Cover the container with a lid and let the dhokla steam for 12 to 20 minutes. The specific duration within this range will depend on various factors, including the size of your pan and the intensity of the heat source. A larger pan may require a longer steaming time, while a smaller pan, such as a 5-inch steel box, will typically take around 18 to 20 minutes.
It is important to maintain a constant steaming temperature throughout the process. This means avoiding fluctuations in heat and ensuring that the steam is consistently escaping through a vent in the lid. If your lid does not have a vent, you can use the pressure cooker lid without the whistle to allow some steam to escape. Adjustments to the heat source may be necessary to regulate the steaming process effectively.
During the steaming process, keep an eye on the water level in your steamer. Ensure that the water does not completely evaporate, as this can impact the cooking environment and potentially affect the outcome of your dhokla. Remember that the steaming time may vary depending on your setup, so it's crucial to monitor the dhokla's progress and make adjustments as needed.
After the steaming process is complete, remove the dhokla from the pan and allow it to cool. This step is essential, as it lets the dhokla set and ensures that the cooking process is halted. Once cooled, you can enjoy your freshly steamed dhokla!
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Pour tempering over the dhokla
Once your dhoklas are steamed, you can pour the tempering over them. The tempering is made by heating oil in a pan and adding mustard seeds and a pinch of asafoetida. When the seeds start to crackle, add cumin seeds, sesame seeds, curry leaves, and green chillies. Sauté for a few seconds before adding water and sugar. Bring the mixture to a boil and let it cook over a high flame for a minute.
The tempering is then poured over the steamed dhoklas. It is important to toss the dhoklas gently so that each one is coated well with the tempering. If the dhoklas are soggy after adding the tempering, wait for at least 30 minutes for them to absorb it completely. The tempering can also be made with lemon in sugar water.
The dhoklas can be garnished with coconut and coriander leaves and served with coriander chutney or red garlic chutney. If you plan to serve the dhoklas after a few hours or the next day, simply pour the tempering and refrigerate them in a covered container. Do not garnish with coconut and coriander leaves if serving after a few hours. While serving, warm the dhoklas with a sprinkling of water in a microwave or oven.
If you want to make the dhoklas moist, you can add a tablespoon of oil to the batter. However, this does not make much difference as the tempering mixture is poured over the steamed dhoklas to make them moist.
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Frequently asked questions
It takes between 12 and 20 minutes to steam dhokla in a pan. The steaming time depends on the size of the pan. For a 5-inch pan, it takes 18 to 20 minutes, while a larger pan will take 15 minutes.
The batter should be thick enough to coat the back of a spoon, but it should still be flowing. If the batter is too thick, add a little water. If it's too thin, add some gram flour (besan).
If your dhoklas are not rising, try adjusting the consistency of your batter. It should not be too runny and should be of a thick, dropping consistency. You can also try using Eno fruit salt to help the batter rise.
