Khaman Dhokla is one of Gujarat’s most beloved snacks, but this recipe puts a flavorful twist on the classic by finishing it with a bold green chili tadka. Light, fluffy, and full of flavor, this version of dhokla is perfect for snack time, breakfast, or even entertaining guests. It brings that irresistible balance of sweet, tangy, and spicy, making it an absolute must-try for anyone who loves Indian street-style snacks. If you’ve enjoyed dishes like Bhel recipe or even Sabji recipe variations at home, this dhokla will fit right into your tasty homemade rotation.
Khaman Dhokla with Green Chili Tadka
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Breakfast, Snack
Cuisine Indian
Steamer or large deep pot with lid You’ll need a way to steam the dhokla. If you don’t have a steamer, use a deep pot with a wire rack or a small bowl at the bottom to elevate the dhokla plate.
Mixing bowl To combine your batter.
Whisk For smooth mixing and incorporating air into the batter.
Flat, round steel or glass plate (thali) Used to steam the batter in an even layer.
Tempering pan or small skillet For preparing the green chili tadka.
Knife or pizza cutter To cut the dhokla into neat squares after steaming.
For the Dhokla Batter
- 1 cup besan gram flour
- 1 tablespoon semolina optional, for extra fluffiness
- 1 tablespoon sugar
- 1/2 teaspoon turmeric powder
- 1 teaspoon grated ginger
- 1 teaspoon green chili paste
- Salt to taste
- 1 tablespoon lemon juice
- 1 teaspoon Eno fruit salt or baking soda as alternative
- 3/4 cup water adjust as needed for batter consistency
For the Green Chili Tadka
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds white
- 2-3 green chilies slit lengthwise
- 8-10 curry leaves
- A pinch of asafoetida hing
- 2 tablespoons water
- 1/2 teaspoon sugar optional
- Fresh coriander leaves chopped (for garnish)
- Grated coconut optional, for garnish
Prepare the Batter
Start by sifting the besan into a mixing bowl to avoid any lumps. Add turmeric, sugar, salt, grated ginger, and green chili paste. Add water gradually while whisking to form a smooth, lump-free batter. If you want that extra spongy texture, a tablespoon of semolina can be added at this point.
Let the batter sit for 10 minutes. Just before steaming, add lemon juice and Eno fruit salt (or baking soda). Whisk vigorously. The batter should become light and frothy—this is the key to fluffy dhokla.
Steam the Dhokla
Grease a flat, round plate with oil. Pour the batter immediately into the plate once you add Eno and level it. Place in a steamer or preheated large pot with boiling water. Steam for 15-20 minutes on medium heat or until a knife inserted into the center comes out clean.
Let the dhokla cool for 5 minutes, then cut into squares or diamond shapes.
Prepare the Green Chili Tadka
Heat oil in a small pan. Add mustard seeds and let them splutter. Then add sesame seeds, hing, curry leaves, and slit green chilies. Sauté for 30 seconds until the chilies blister. Add 2 tablespoons of water carefully (it may splutter) and optionally a pinch of sugar for balance.
Pour this tempering evenly over the cut dhokla pieces so that every piece gets that spicy, aromatic flavor.
Garnish and Serve
Sprinkle fresh coriander and grated coconut over the top. Serve warm or at room temperature.
Pairings
Khaman Dhokla with green chili tadka is best paired with:
- Green chutney: Made from mint, coriander, and lemon juice, this chutney balances the spiciness of the tadka.
- Sweet tamarind chutney: For those who enjoy a hint of sweetness with their savory snacks.
- Masala chai: A classic pairing that turns this into the ultimate evening snack.
- Sabudana recipes like sabudana khichdi or sabudana vada for a mixed snack platter.
- Besan chila recipe or Chilla recipe besan as another light and protein-rich option to pair alongside.
You could even create a full snack table by adding small servings of bhel recipe, some zunka recipe on toast, and a couple of baigan recipes like stuffed eggplant to showcase regional variety.
FAQs
1. Can I use baking soda instead of Eno?
Yes, you can use 1/2 teaspoon of baking soda along with 1 teaspoon of lemon juice or vinegar to create the same fizz and fluffiness. However, Eno is preferred for its mild flavor and consistent results.
2. Is it okay to use chickpea flour instead of gram flour?
While chickpea flour (made from roasted chickpeas) can work in some recipes, traditional Khaman Dhokla requires gram flour (besan) for the right texture and taste.
3. How spicy is the green chili tadka?
It’s moderately spicy. If you prefer it milder, deseed the chilies before adding or reduce the quantity. For spice lovers, you can even add a pinch of chili powder in the tadka.
4. Can I prepare the batter in advance?
It’s best to mix the batter and steam it immediately after adding the leavening agent (Eno or soda). However, you can prepare the base batter without Eno and refrigerate it for a few hours. Just bring it to room temperature and add Eno right before steaming.
5. Can I add vegetables to the dhokla batter?
Absolutely. Grated carrots, finely chopped spinach, or even a handful of sweet corn can be folded into the batter for extra nutrition and texture. It gives the dish a bit of a sabji recipe vibe, turning it into a more complete snack or light meal.
