Dhokla Recipe | Khaman Dhokla Recipe [ Soft & Fluffy ]

Dhokla a beloved Indian snack and breakfast dish is a testament to the country's rich culinary diversity. This delectable steamed cake, often referred to as Khaman Dhokla . is a staple in the western Indian state of Gujarat but has transcended regional boundaries to become a cherished delicacy across the nation . Its soft and fluffy texture combined with a delightful balance of flavors makes it an irresistible treat that can be enjoyed at any time of day. Traditionally Dhokla was made using fermented rice and chickpea flour which gave it a distinct flavor and light airy texture . Over time variations of Dhokla have emerged, with each region putting its unique spin on the recipe. Some versions include ingredients like semolina (rava), yogurt or even gram flour (besan), resulting in various textures and flavors. So, whether you're craving a light snack, a hearty breakfast or for a special occasion, Khaman Dhokla is sure to satisfy your palate and transport you to the vibrant streets of Gujarat, where this culinary was born . In the following Dhokla Recipe, we'll take you through the step-by-step process of making this soft and fluffy delight in the comfort of your own kitchen .

What is Dhokla / Khaman Dhokla

Dhokla, also known as Khaman Dhokla. That is a beloved Indian snack that originated in the western state of Gujarat but has since become a delicacy all across India and even internationally.

The process of making Dhokla Recipe begins with creating a batter by mixing gram flour, yogurt, and a few spices, such as turmeric powder and ginger-green chili paste. This mixture is allowed to ferment for a brief period typically around 15-20 minutes. This fermentation not only imparts a unique tangy flavor to the batter but also makes it light and easy to digest . Once the batter is ready, it's steamed to perfection. The steaming process ensures that Dhokla remains healthy as it doesn't require any additional oil or frying.

The result is a soft and moist cake-like structure that's known for its mild, tangy, and slightly sweet taste. The texture is remarkably airy almost like a sponge. It is often garnished with a tempering of mustard seeds, curry leaves, and green chilies, and served with a drizzle of lemon juice and a sprinkle of grated coconut, further enhancing its taste and presentation.

Dhokla can be enjoyed in various forms. It's often cut into small bite sized pieces. Making it a popular choice for tea-time snacking.

Difference Between Dhokla and Khaman Dhokla

Dhokla and Khaman Dhokla are two popular and Indian snacks that hail from the western state of Gujarat . While they may appear similar at first glance, they have distinct differences in terms of ingredients, preparation methods, flavors, and textures. Let's delve into the details of these differences.

1. Ingredients

Dhokla:- Traditional Dhokla is primarily made from a batter of rice and chickpea flour (besan) . The use of rice in the batter lends it a slightly sour taste due to the fermentation process . Additional ingredients often include ginger and green chilies for flavor, and sometimes yogurt or buttermilk for a creamy texture .

Khaman Dhokla:- Khaman Dhokla on the other hand is distinguished by its exclusive use of gram flour (besan) in the batter. This lends it a sweeter taste compared to traditional Dhokla. Some recipes may also incorporate sugar to enhance the sweetness. The use of Eno fruit salt or baking soda is a hallmark of Khaman Dhokla, contributing to its characteristic fluffy texture.

2. Flavor
Dhokla:- Dhokla has a more pronounced sour and savory flavor due to the fermentation of the rice and chickpea flour batter. The sourness can vary depending on the fermentation time and the climate . It is often tempered with a mixture of mustard seeds, curry leaves, and green chilies, which adds a spicy and tangy element to the dish.

Khaman Dhokla:- Khaman Dhokla is known for its sweeter taste. While it does have a hint of sourness due to fermentation, the sweetness balances it out, resulting in a milder, more harmonious flavor profile. The tempering of mustard seeds and green chilies remains a common practice adding a touch of spiciness and tanginess.

3. Texture
Dhokla:- Traditional Dhokla tends to have a denser and slightly firmer texture compared to Khaman Dhokla. It is softer than many other snacks but is less airy and spongy.

Khaman Dhokla:- Khaman Dhokla is celebrated for its incredibly soft and fluffy texture. The use of Eno fruit salt or baking soda during preparation creates numerous air pockets within the batter, resulting in a lighter and more spongy consistency that almost melts in your mouth.

4. Region
Dhokla:- Dhokla is a classic snack that originated in Gujarat, making it a quintessential part of Gujarati cuisine. It reflects the traditional flavors and culinary practices of the region.

Khaman Dhokla:- Khaman Dhokla, while also originating from Gujarat, is a specific variety of Dhokla. It has gained widespread recognition within Gujarat and beyond as a popular and distinct version of the dish.

Dhokla and Khaman Dhokla are both delightful Indian snacks, but their differences in ingredients, flavors, and textures offer a range of culinary experiences. These variations cater to different taste preferences and showcase the culinary diversity within Indian cuisine.

Leavening Ingredients

Leavening ingredients are substances used in cooking and baking to help dough and batter rise, resulting in a lighter and fluffier texture in the final product. Here are some common leavening ingredients used in cooking and baking:

ENO:- Eno a popular brand of fruit salts, is a versatile leavening agent with a notable presence in Indian cuisine and beyond. Comprising sodium bicarbonate (baking soda) and citric acid, ENO works its magic by releasing carbon dioxide gas when it encounters moisture and an acid, resulting in a rapid rise in dough or batter. ENO is a vital ingredient in the preparation of Indian steamed snacks like Dhokla and Khaman, where it contributes to the signature spongy and airy texture.

Baking Powder:- Baking powder is a chemical leavening agent that consists of an acid (usually cream of tartar) and a base (usually baking soda or sodium bicarbonate). When combined with moisture and heat, it produces carbon dioxide gas, causing the dough or batter to rise .

Baking Soda:- Baking soda, or sodium bicarbonate, is an alkaline compound . It requires an acid (such as vinegar, buttermilk, or yogurt) to activate it and produce carbon dioxide gas . Baking soda is often used in recipes that already contain acidic ingredients .

Yeast:- Yeast is a living microorganism used as a leavening agent in bread and some other baked goods. It ferments sugars in the dough, producing carbon dioxide gas and alcohol. This gas gets trapped in the dough, causing it to rise.

Sourdough Starter:- Sourdough starter is a natural leavening agent made from a mixture of flour and water. Over time, it ferments and produces carbon dioxide, which leavens bread and gives it its characteristic flavor .

Whipped Egg Whites:- Whipped egg whites are often used as a leavening agent in recipes like soufflés and meringues. The proteins in egg whites can trap air when beaten, creating stable foam that adds volume and lightness to the dish.

Potassium Bicarbonate:- Potassium bicarbonate is a leavening agent similar to baking soda. It requires an acid to activate it and release carbon dioxide gas.

As you embark on your culinary journey to create this beloved Indian snack, remember to use any leavening ingredients judiciously and precisely, following the recommended quantities in your recipe. ENO is the best yeast ingredient in my opinion. The effervescence and leavening power of ENO will work wonders allowing you to savor the delightful taste and texture of homemade Dhokla.

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Dhokla Recipe Step by Step Instructions

Creating the perfect Dhokla / Khaman Dhokla requires a harmonious blend of ingredients that come together to achieve its signature soft and spongy texture. Follow the step by step instructions to make the best dhokla or khaman dhokla.

Preparing the Dhokla Batter

Step 1:- In a spacious mixing bowl combine the gram flour and semolina . Make sure to sift these ingredients together to ensure there are no lumps in the batter.

Step 2:- Pour the yogurt into the bowl with the dry ingredients . Add 1/2 cup of water and whisk the mixture vigorously . The goal is to create a smooth and lump free batter .

Step 3:- Incorporate the ginger-green chili paste for a touch of heat and flavor. Adjust the amount according to your preferred level of spiciness.

Step 4:- Season the batter with salt to taste, ensuring it is well distributed throughout.

Step 5:- add 1 teaspoon of sugar to the batter. This balances the flavors and adds a subtle sweetness to the dish .

Step 6:- Cover the bowl with a lid or a clean kitchen towel. Set it aside to rest for about 20-30 minutes . This resting period allows the batter to ferment slightly, which is essential for both the taste and texture of the Dhokla.

Now that you've successfully prepared the Dhokla batter, it's ready to be steamed to perfection.

Preparing the Steamer

Step 7:- Take a 7-inch round steaming dish or plate and grease it with a tablespoon of oil. Ensure that it's evenly coated to prevent the Dhokla from sticking.

Step 8:- Before you start heating the steamer ensure that there is enough water in the bottom of the pot or steamer to create steam . Add sufficient water to avoid running out of steam during the steaming process .

Step 9:- Place the greased steaming dish inside the steamer, ensuring that it fits comfortably. Cover the steamer with its lid or use a tightly fitting.

Step 10:- Begin heating the water. Allow it to come to a rolling boil.Once the water reaches a rolling boil, reduce the heat slightly to maintain a steady but not excessive flow of steam. This controlled steam will ensure even cooking of the Dhokla.

Step 11:- Before you place the Dhokla batter in the steamer, it's essential to check if the steamer is ready. Hold your hand above the steamer; if you feel a consistent flow of hot steam rising, your steamer is prepared for steaming.

Now that your steamer is properly prepared, it's time to pour the Dhokla batter into the greased dish and commence the steaming process.

Adding ENO Fruit Salt

Step 12:- With the Dhokla batter in the mixing bowl, evenly sprinkle the entire quantity of ENO fruit salt over the surface of the batter. Ensure that you distribute it as uniformly as possible across the batter's surface.

Step 13:- As soon as you add the ENO fruit salt, gently and swiftly mix it into the batter. It's important not to stir vigorously. Instead, fold gently to retain the effervescence.

Step 14:- As you mix in the ENO, you will notice immediate effervescence and the formation of bubbles in the batter. This is a sign that the leavening process has begun.

Step 15:- After adding the ENO, work quickly to ensure that the batter retains the bubbles and effervescence.

Now that you've successfully added the ENO fruit salt to your Dhokla batter, your mixture is ready to be steamed.

Steaming the Dhokla

Step 16:- Take the greased steaming dish and pour the prepared Dhokla batter into it. Spread the batter evenly using a spatula or the back of a spoon to ensure uniform thickness.

Step 17:- Carefully place the filled steaming dish inside the steamer. Ensure that it fits comfortably and is level.

Step 18:- Immediately cover the steamer with its lid or a tightly fitting heat-resistant plate. It's crucial to maintain a closed environment to trap the steam and allow the Dhokla to rise and cook properly.

Step 19:- Steam the Dhokla for approximately 15-20 minutes, or until it's fully cooked. To check for readiness, insert a toothpick or a knife into the center of the Dhokla, if it comes out clean without any batter sticking to it, the Dhokla is done.

Step 20:- Once the Dhokla is cooked through, turn off the heat. Carefully remove the lid, taking precautions to avoid the hot steam.

Step 21:- Allow the steamed Dhokla to cool down for a few minutes inside the steamer. This will make it easier to handle.

Now that your Dhokla is perfectly steamed, it's ready for the final touches to enhance its taste and texture .

Preparing the Tempering

Step 22:- Take a small pan and place it on the stove over medium heat . Add the 2 tablespoons of oil and allow it to heat up .

Step 23:- Once the oil is hot, add the 1 teaspoon of mustard seeds to the pan. Let them sizzle and splutter. The mustard seeds will release a delightful aroma.

Step 24:- Add the 1 teaspoon of cumin seeds to the pan with the sizzling mustard seeds. Stir them gently, and they will also start to crackle and release their aromatic flavors.

Step 25:- Carefully add the 8-10 curry leaves to the pan. Be cautious, as they may splutter when they come into contact with the hot oil. Curry leaves infuse the tempering with their unique fragrance.

Step 26:- Add the 2-3 green chilies, slit lengthwise, to the pan . Stir them along with the other tempering ingredients. The chilies will impart a mild heat to the tempering.

Step 27:- To enhance the tempering's flavor and aroma, sprinkle a pinch of asafoetida (hing) into the pan. Asafoetida adds a subtle depth of flavor to the tempering.

Step 28:- Sauté the tempering ingredients for a minute or until the mustard seeds stop spluttering, and the cumin seeds turn golden brown. Ensure that you don't overcook the tempering to prevent any bitterness.

Your flavorful tempering for Dhokla is now ready to be poured over the steamed Dhokla .

Pour the Tempering

Step 29:- With your flavorful tempering ready, it's time to add the final touch to your Dhokla. Carefully and evenly pour the hot tempering mixture over the steamed Dhokla. Ensure that you distribute the tempering across the surface of the Dhokla to infuse it with the rich, aromatic flavors.

Step 30:- Allow the Dhokla to absorb the tempering for a few minutes. During this time, the flavors will meld together, enhancing the overall taste of your Dhokla.

Now that you've successfully poured the tempering over your Dhokla, it's almost time to savor this delicious Indian snack.

Garnish and Serve

Step 32:- Sprinkle freshly chopped coriander leaves evenly over the surface of the Dhokla. The vibrant green color and the fresh aroma of coriander leaves will enhance the overall presentation and flavor of the dish.

Step 33:- Optionally, drizzle a tablespoon of fresh lemon juice over the garnished Dhokla. The lemon juice adds a zesty and tangy twist to the Dhokla.

Step 34:- Allow the garnished Dhokla to cool for a few more minutes, which makes it easier to handle and enhances the blending of flavors.

Step 35:- Once it has cooled slightly, cut the Dhokla into square or diamond-shaped pieces using a sharp knife.

Your Dhokla is now ready to be served . Serve it with green chutney or tamarind chutney for a burst of flavor . Dhokla is not just a dish, it's a culinary delight that brings the diverse flavors of India to your plate. Enjoy this iconic snack with family and friends.

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Recipe Card

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Dhokla Recipe | Khaman Dhokla Recipe

Prep Time 20 minutes Cook Time 20 minutes Total Time 40 minutes

1 Cup= 240 ml, 1 Tablespoon = 15ml, 1 Teaspoon = 5ml

Ingredients

This ingredients you'll embark on a culinary journey that celebrates the perfect balance of flavors, textures, and aromas. You'll need the following ingredients for 5 people:

For the Dhokla Batter:

Gram flour:- 1 cup (besan)
Semolina:- 1/4 cup (sooji)
Plain yogurt:- 1 cup (curd)
Water:- 1/2 cup
Green chili:- 1 tsp ginger- paste
Salt to taste
Sugar:- 1 tsp
ENO:- 1.5 tsp (fruit salt)
Oil:- 1 tbsp

For the Tempering:

Oil:- 2 tbsp
Mustard seeds:- 1 tsp
Cumin seeds:- 1 tsp
Curry leaves:- 8-10
Green chilies:- 2-3 , slit lengthwise
Asafoetida:- A pinch (hing)
Water:- 1/4 cup
Coriander leaves:- 2 tbsp chopped
Lemon juice:- 1 tbsp fresh

Step by Step Instructions

1. Preparing the Dhokla Batter:

In a large mixing bowl, add 1 cup gram flour (besan), 1/4 cup semolina (sooji), and 1 cup plain yogurt (curd).
Add 1/2 cup water, 1 tsp green chili-ginger paste, salt to taste, and 1 tsp sugar.
Mix all the ingredients well to form a smooth, lump-free batter.
Let the batter rest for 15-20 minutes to allow the semolina to absorb moisture.

2. Preparing the Steamer:

Grease a deep plate or cake tin with 1 tbsp oil and set it aside.
Preheat a steamer by adding water and heating it on medium flame. Let it come to a gentle boil.

3. Adding ENO Fruit Salt:

After resting the batter, add 1.5 tsp ENO (fruit salt) and mix gently in one direction.
The batter will become light and frothy due to the activation of the ENO.
Immediately pour the batter into the greased plate or tin and spread it evenly.

4. Steaming the Dhokla:

Place the plate or tin in the preheated steamer.
Steam the batter on medium heat for 15-20 minutes.
Check for doneness by inserting a toothpick or knife. It should come out clean.
Once done, remove the plate from the steamer and let it cool slightly before cutting the Dhokla into squares or diamond shapes.

5. Preparing the Tempering:

In a small pan, heat 2 tbsp oil.
Add 1 tsp mustard seeds and let them crackle.
Add 1 tsp cumin seeds, 8-10 curry leaves, and 2-3 slit green chilies. Sauté for a few seconds.
Add a pinch of asafoetida (hing) and 1/4 cup water, bringing it to a simmer.
Stir in 1 tbsp fresh lemon juice and 2 tbsp chopped coriander leaves.

6. Pour the Tempering:

Evenly pour the prepared tempering over the steamed and cooled Dhokla.
Let the Dhokla absorb the flavors from the tempering for a few minutes.

7. Garnish and Serve:

Garnish with additional chopped coriander leaves if desired.
Serve warm with green chutney or tamarind chutney.

Enjoy the soft, spongy, and flavorful Dhokla.

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Storing and Reheating Dhokla

Storing and reheating Dhokla or Khaman Dhokla is easy. It allows you to enjoy this delightful Indian snack even after it has cooled down. Here are some guidelines for storing and reheating Dhokla.

Storing Dhokla

Room Temperature:- Dhokla can be stored at room temperature for a few hours if the weather is not too hot. It's best to consume it within the same day to maintain its freshness and texture .

Refrigeration:- To store Dhokla for an extended period place it in an airtight container and refrigerate it. stored it can last for up to 2-3 days.

Freezing :- If you decide to freeze it, wrap individual pieces tightly in plastic wrap and place them in an airtight container or freezer bag. Consume within a month for the best quality.

Reheating Dhokla

Oven:- Preheat your oven place the Dhokla on a baking sheet and cover it with aluminum foil to prevent drying . Heat for about 8 -10 minutes or until warmed through .

Microwave:- Place the desired amount of Dhokla on a microwave-safe plate and cover it with a damp paper towel. This will help prevent the Dhokla from drying out. Microwave on medium power for 30 seconds to 1 minute depending on the quantity and microwave wattage.

Steamer:- Another effective way to reheat Dhokla is to use a steamer. Steam the Dhokla pieces for a few minutes until they are heated through . Steaming helps maintain the original soft and spongy texture .

Tava/Pan:- For a quick stovetop option you can reheat Dhokla on a non-stick pan or tava. Heat the pan on low-medium heat, place the Dhokla pieces, and cover with a lid. Flip them occasionally until they are heated through .

Remember that while reheating it's essential not to overheat Dhokla, as it can become dry and lose its characteristic softness . Use the method that's most convenient for you, and enjoy your Dhokla with chutney or as a standalone snack.

Expert Tips

Here are some expert tips to help you perfect your Dhokla or Khaman Dhokla recipe:

1. Proper Fermentation:- Allowing the batter to ferment for around 20-30 minutes is crucial. This fermentation process helps develop the characteristic flavor and spongy texture of Dhokla. Ensure that you cover the batter during fermentation to prevent any foreign particles from falling into it.

2. Consistent Batter:- Ensure that your batter is lump-free and smooth. Sift the gram flour and semolina together to achieve this. A well-mixed batter will result in an evenly textured Dhokla.

3. The Role of ENO:- Add ENO fruit salt just before steaming. This will activate the leavening process and create air bubbles that make Dhokla soft and fluffy. Mix it gently but quickly, as its effervescence begins immediately upon contact with moisture.

4. Steam to Perfection:- Steam the Dhokla on high heat for the recommended time (around 15-20 minutes). Avoid opening the steamer during the steaming process, as it can cause the Dhokla to collapse.

5. Testing for Doneness:- To check if the Dhokla is done, insert a toothpick or a knife into the center. If it comes out clean without any batter sticking to it, the Dhokla is ready. Be cautious not to overcook, as this can lead to a dry texture.

6. Flavorful Tempering:- The tempering is where a significant portion of the flavor comes from. Heat the oil well and allow mustard seeds and cumin seeds to splutter for optimal flavor. Fresh curry leaves and green chilies add depth to the tempering.

7. Balance Flavors:- Adjust the spice level to your preference by varying the amount of ginger-green chili paste and green chilies in the tempering and garnish. The balance between spicy, tangy, and sweet flavors is crucial.

8. Fresh Ingredients:- Use fresh and quality ingredients, especially yogurt (curd) and ENO fruit salt. Expired or old ingredients can affect the final taste and texture.

9. Garnish Creatively:- Besides coriander leaves, consider garnishing with grated coconut, grated carrots, or even pomegranate seeds for added color and texture.

10. Serve Warm:- Dhokla is best enjoyed warm or at room temperature. Reheating in a steamer or microwave can help restore its softness and freshness.

With these expert tips you'll be well-equipped to prepare Dhokla or Khaman Dhokla that's not only visually appealing but also bursting with flavor and boasting the perfect spongy texture.

Nutritional Value

Dhokla is a relatively healthy and nutritious snack, and the nutritional profile can be further improved by using whole-grain flours, such as whole wheat or millet, and incorporating additional vegetables or spices for added flavor and health benefits. Here's an approximate nutritional value of Dhokla per 100 grams:

Nutrient	Amount (Per Serving)	% Daily Value (Approximate)
Calories	250-300 calories	12-15%
Protein	10-12 grams	20-24%
Carbohydrates	40-45 grams	13-15%
Dietary Fiber	3-5 grams	12-20%
Sugars	3-5 grams	6-10%
Fat	6-8 grams	8-12%
Saturated Fat	Less than 1 gram	3-5%
Cholesterol	0 milligrams	0%
Sodium	800-1000 milligrams	35-43%
Potassium	200-250 milligrams	4-6%
Calcium	60-80 milligrams	5-6%
Iron	2-3 milligrams	11-17%
Vitamin C	10-15 milligrams	11-17%
Folate (Vitamin B9)	20-30 micrograms	5-8%

*% Daily Value is based on a 2,000-calorie diet.

Please note that these values are approximate and can vary depending on the specific ingredients and proportions used in your Dhokla recipe .

Conclusion

Dhokla and Khaman Dhokla these beloved Indian snacks hold a special place in the hearts and palates of millions around the world. Dhokla, known for its soft and spongy texture and Khaman Dhokla, with its more pronounced savoriness are both characterized by the clever use of leavening agents.

Understanding the differences between these two delicacies highlights the adaptability and inventiveness present in Indian cooking. As we've delved into the details of their preparation, differences and nutritional aspects, it becomes evident that these dishes are not just culinary delights, they are embodiments of tradition, innovation, and a testament to the rich tapestry of Indian cuisine.

Dhokla is perfect for breakfast, a midday snack, or a delightful accompaniment to your tea. So, whether you're savoring Dhokla or Khaman Dhokla, you're partaking in a cultural and culinary experience that is both timeless and endlessly exciting.

FAQs

Ques: - Why is dhokla called khaman dhokla?

Ans: - Dhokla is often referred to as "Khaman Dhokla" because of the unique leavening agent used in its preparation, known as "khaman". This term originates from Gujarat, India, where Dhokla is a popular dish. "Khaman" essentially refers to the use of a quick-acting leavening agent like ENO fruit salt, which results in the characteristic spongy and soft texture of the dish .

Ques: - Is dhokla junk food or not?
Ans: - Dhokla is generally not considered junk food. It is a traditional Indian snack or dish that is made from gram flour and is steamed. Dhokla is a relatively healthy and nutritious option when compared to many typical junk foods because it is low in saturated fats, cholesterol, and often contains dietary fiber and protein

Ques: - Why is dhokla not fluffy?
Ans: - Dhokla may not turn out fluffy if the leavening agents, such as baking soda or ENO fruit salt, are not used in the right quantity or not mixed properly in the batter. Additionally, overmixing the batter or not allowing it to rest for sufficient time to ferment can result in a denser texture. Proper steaming time and technique are crucial.

Ques: - Is dhokla good for diabetes?
Ans: - Dhokla can be a suitable option for individuals with diabetes when consumed in moderation. It is made from gram flour, which has a lower glycemic index compared to some other flours. However, portion control is crucial, as Dhokla contains carbohydrates that can impact blood sugar levels.

Ques: - Can I eat dhokla everyday?
Ans: - Consuming Dhokla every day is not recommended due to its carbohydrate content. While Dhokla made from gram flour is a better choice for daily consumption compared to fried snacks, moderation is key. A balanced diet includes a variety of foods to ensure you get all essential nutrients. Eating Dhokla occasionally as part of a well-rounded diet is a healthier approach.

Ques: - Is Dhokla a veg or non veg?
Ans: - Dhokla is a vegetarian dish. It is a popular Indian snack made from gram flour and other vegetarian ingredients. The batter primarily consists of gram flour, yogurt, and spices, while the tempering typically includes ingredients like mustard seeds, cumin seeds, curry leaves, green chilies, and asafoetida.

Dhokla Recipe | Khaman Dhokla Recipe [ Soft & Fluffy ]

What is Dhokla / Khaman Dhokla

Difference Between Dhokla and Khaman Dhokla

Leavening Ingredients