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Khaman Dhokla is a flavorful Indian dish that captures the essence of traditional home cooking. This family recipe is passed down through generations and remains a cherished part of Indian culinary culture.
In a large mixing bowl, whisk together chickpea flour, plain yogurt, water, lemon juice, 1 tablespoon canola oil, sugar, and salt until smooth and lump-free.
Cover and let the batter rest for 20–30 minutes at room temperature to activate fermentation and develop flavor.
Prepare your steamer and grease an 8-inch round pan with 1 tablespoon of oil. Just before steaming, add eno fruit salt and stir the batter gently until it becomes light and bubbly.
Immediately pour the activated batter into the greased pan and steam over medium-high heat for 18–20 minutes. Insert a toothpick to check: it should come out clean when done.
Remove from steamer and let the dhokla cool for 5 minutes. For seasoning (tadka), heat 1 teaspoon canola oil in a small skillet, add mustard seeds, green chili, curry leaves, and sesame seeds; sauté until they sizzle. Pour the hot tadka evenly over the dhokla.
Garnish with chopped fresh cilantro. Slice into squares or diamonds before serving.
