Spicy Khaman Dhokla is a classic Gujarati dish with a sponge like texture and flavored with a spicy tempering and lemon. Khaman Dhokla is one kind of dhokla recipe which is soft, tangy and sweet, sometimes spicy, spongy and best healthy recipe for kick start of your day.
In my earlier post, I mentioned the difference between khaman dhokla and traditional Khatta Dhokla. Khatta Dhokla contains main ingredients as rice. While in our Spicy Khaman Dhokla, lentil (dal) is the key ingredient. This is major difference between khaman Dhokla and Khatta Dhokla. 🙂
I don’t want to create more confusion here. So from both posts, you can conclude that,
- Khatta Dhokla recipe contains rice in its batter
- Khaman dhokla contains dals (lentils)
Our Spicy Khaman Dhokla can be prepared with either chana dal (chickpea split lentils) or besan flour (gram flour, chickpea flour). You can start your day with nutritious breakfast. Since these chickpeas are good source of protein and fiber, they are satiating food. And good amount of fiber and protein helps to maintain sugar level into the body. And it’s also a glutton free.
And now pay attention!!! I have created little invention form typical and traditional Khaman Dhokla Recipe. And tricky part is tampering! I have used some different spices for making khaman more tangy and spicy. You always find yellow color khaman, but in this recipe you get red, spicy but savory and yummy khaman. You can also give name like “Achari Khaman”, because I have used some special kind of achari masala powder to make it tempting.
You can find achari masala (Indian pickle spices powder) in any Indian grocery store. If you get lucky to find out, then no need to create masala powder given below in recipe, you can directly use that achari masala powder for making this spicy khaman dhokla.
But don’t worry, I also have included that special masala powder and some tricks and tips for you, and I am sure you will definitely try this twisted khaman recipe.
Spicy Khaman Dhokla Recipe
- 1 cup chana dal (split bengal gram dal)
- 2 tbsp moong dal (split Green gram dal)
- 3 tbsp sour curd
- ¼ tbsp turmeric powder
- ⅓ tbsp salt
- ½ tbsp lemon juice
- ½ tbsp fruit salt
- A pinch of asafoetida (hing)
- ½ tbsp fenugreek seeds (methi dana)
- ½ tbsp mustard seeds (rai)
- ¼ tbsp fennel seed (sauff or variyali dana)
- 2 tbsp red chili powder
- ¼ tbsp turmeric powder
- ½ tbsp salt
- A pinch of asafoetida (hing)
- 2 tbsp oil
- ½ tbsp mustard seeds
- 7-8 curry leaves
- ½ cup fresh grated coconut
- ¼ cup chopped coriander leaves
- Wash both dals, add 1½ cup water and soak for 6 hours. Then drain water and using food processor, take ½ cup water grind them till you will get medium coarse texture.
- Now add all other ingredients (sour curd, turmeric powder, salt, lemon juice, a pinch of asafoetida) except fruit salt. Do don’t add fruit salt at this stage.
- Place the steamer on gas and preheat the water till it starts boiling. It may take 5 minutes.
- Grease the stream plate with ¼ tbsp oil. Now add fruit salt into batter and stir it briskly it will help to raise khaman perfectly.
- Pour the batter into greased pan, and out it into steamer, let it cool for 15 minutes on medium or high flame.
- Take out khaman from steamer, let them cool. Then slice it khaman and put aside for tempering.
- Once you put khaman mixture into steamer. Start preparing for masala powder.
- Take a roasting pan, heat it into medium flame. Add fenugreek seeds, mustard seeds and Fennel Seed into pan, and roast for 2-3 minutes, until you will get some aroma of seeds.
- Now let them cook for 5 minutes. Now in mixture jar, take roasted seeds, all other ingredients (Red chili powder, turmeric powder, salt, a pinch of asafoetida) and grind them well. Masala powder is ready to use.
- In large pan, add 2 tbsp oil. Add mustard seeds and let them to crackle. Now add curry leaves and masala powder we have made. Immediately add 3-4 tbsp water into it so that masala cannot be burned.
- Now add pieces of khaman and stir it until all piece will cover with tempering. It may take 2-3 minutes of stirring.
- Switch off the flame and garnish with fresh grated coconut, chopped coriander leaves.
- Serve with green chutney.
2) Use lemon with khaman, it tastes best with recipe.
Things to remember At “First Attempt” of Making Spicy Khman Dhokla
- Create batter with cake like consistency for more fluffy texture.
- You can use besan or gram flour or chickpea flour for creating batter, and then you don’t require dal or any lentils. You can directly create khaman batter from flour. But very careful with consistency of batter.
- Add fruit salt at last, when you are ready to steam khaman.
- To create masala powder, you can’t skip the step of roasting the seeds. Please keep in mind that roasting of seeds is important, if directly grind it, it looks sticky while you use with khaman.
- Careful while you doing tempering for khaman, add little water after adding masala powder into tempering otherwise, masala powder will burn into hot oil. And add khaman pieces into tempering, mix them well, and cook for 2-3 minutes. Then switch off the flame.
I will come with more different versions of khaman and dhokla recipe. Till then, happy cooking!!! 🙂
Welcome to Veggie Food Recipes! My name is Reena Vyas, former software engineer and now full time Food Blogger. My food blog is the highlight of my passion towards cooking. And by sharing healthy & vegetarian fusion of different cuisines I would like to contribute to the world of veggie food lovers…..!!!!!