☀️ When Food Feels Like a Good Mood
It’s yellow, soft, and full of air — like a sponge that went to culinary school.
Khaman Dhokla is one of those snacks that can turn any day around.
It’s steamed, not fried. Tangy, not rich. And feels just right with green chutney and a cup of chai.
From Gujarati kitchens to snack boxes across India, dhokla is a bite-sized celebration.
🛒 What You’ll Need (Serves 3–4 happy snackers):
For the batter:
1 cup besan (gram flour)
1 tbsp semolina (rava/sooji)
1 tbsp lemon juice or curd
1 tsp ginger-green chili paste
1 tsp sugar
½ tsp turmeric
Salt to taste
¾ cup water (adjust)
1 tsp ENO fruit salt (or baking soda + lemon juice)
For tempering:
1 tbsp oil
½ tsp mustard seeds
5–6 curry leaves
2–3 green chilies, slit
1 tsp sugar + 2 tbsp water (to pour over after steaming)
🥣 How to Make It – Light, Bright & Full of Bounce
1. Mix the Batter
In a bowl, whisk besan, rava, turmeric, salt, lemon juice, sugar, and ginger-chili paste.
Add water and make a smooth, lump-free batter.
2. Steam It
Just before steaming, mix in ENO. Stir in one direction and pour quickly into a greased plate or thali.
Steam for 12–15 mins until a knife comes out clean.
3. Temper the Joy
Heat oil. Add mustard seeds, curry leaves, chilies. Let crackle.
Add 2 tbsp water + 1 tsp sugar. Pour over hot dhokla.
4. Cool, Cut & Serve
Let it cool a bit, then cut into squares.
Serve with green chutney or tamarind chutney.
❤️ Why Dhokla Is Always a Crowd-Pleaser
Steamed, light, and healthy
Quick to make, easy to digest
Perfect for breakfast, snacks, or hosting
Because soft and spongy never goes out of style
The Pinch of Masala 