idli dhokla

Idli Dhokla Recipe | How to Make Idli Dhokla Recipe

What is Idli Dhokla?

Khaman dhokla prepared in an idli maker is idli dhokla. Khaman is basically a steamed snack from the Gujarati cuisine, prepared using gram flour. It has a soft and spongy texture and a combination of different flavors. It is slightly sweet, little tangy, somewhat hot. Idli dhokla is another way of making khaman. However, it is more convenient and presentable. Further idli dhokla can be taken to another level by adding yogurt and chutney to make khaman chaat etc. Anyways, khaman dhokla, so prepared is great for kitty parties, kids tiffin, etc.

Let’s talk about the ingredients for Idli Dhokla recipe

Whenever I write about any dhokla, I get confused, as to what I am writing about is a dhokla or khaman? Let’s try to find out the difference between khaman and dhokla.

Dhokla: Dhokla is prepared using the fermented batter of rice and chana dal. It is pale in color. It is slightly harder or less spongy than the khaman.

Khaman: Khaman is prepared fresh batter of gram flour or chana dal. It is bright and gorgeous yellow in color. It is soft and very spongy (if made correctly).

There are a number of variations of both, khaman as well as dhokla.

Well, talking about idli dhokla. This is what this recipe is called. However, technically speaking it should be Idli Khaman. Anyways, what’s in the name? Let’s check out its ingredients:

Gram Flour: Regular besan has been used. Little semolina is added to give more texture to the dish.

Flavors: Ginger paste, chili paste, lemon juice, salt, and sugar add a lot of elements to khaman dhokla.

Tempering: Oil, mustard seeds, asafetida and green chilies go in for the tempering. Very important water is added to the tempering. It makes the khaman moist and should not be skipped.

Similar Recipes on the blog:

A number of dhokla recipes on the blog. You might like oats dhokla, moong dal dhokla, etc.

How to serve Idli Khaman?

Serve it with the chutney of your choice.

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How to make Idli Khaman?

1.This recipe makes 12-14 idlis.

idli dhokla

2.Place a large sieve on a mixing bowl. Add 1.5 cups gram flour (besan) and 2 tbsp semolina (sooji). Sieve it.

idli dhokla

3.Add lukewarm water gradually. Make a smooth batter. It calls for more than 1 cup and less than 1.5 cups of lukewarm water.

idli dhokla

4.Mix well.

idli dhokla

5.Next add in 2 tbsp of powdered sugar and juice of 1 lemon.

idli dhokla

6.Let the batter rest for 15-20 minutes. Meanwhile grease the idli mould and pour in water in the idli maker and let it come to boil.

idli dhokla

7.After the batter has rested, add 1 tsp oil and salt to taste and ¼ tsp turmeric powder. I forgot to add the turmeric powder, therefore added later.

idli dhokla

8.Further add 1 tsp each ginger paste and green chili paste.

idli dhokla

9.Next goes in 1 tsp of fruit salt (eno) and 1 tsp of water. Whisk it well in one direction for 30 seconds. The batter should double in size and should be absolutely spongy.

idli dhokla

10.Fill in the idli moulds.

idli dhokla

11.Steam for 7-9 minutes or till done.

idli dhokla

12.De-mould once it cools down slightly.

idli dhokla

13.Prepare the tempering, for that heat 2 tsp of oil. Add a pinch of asafetida (heeng) and 1 tsp mustard seeds (raie). Once the mustard seeds crackle, add a handful of curry leaves and 2 green chilies. Also add in ¾ cup of water.

idli dhokla

14.Add juice of 1 lemon.

idli dhokla

15.Next goes in 1 tbsp of powdered sugar.

idli dhokla

16.Mix well.

idli dhokla

17.Pour over the idli khaman.

idli dhokla

18.Ready to serve. Bon appétit!

idli dhokla

19.Or pack it for kids tiffin.

idli dhokla

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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