Khaman Dhokla recipe
Khaman Dhokla: the secret to its softness is citric acid
Khaman Dhokla is one of the most iconic dishes in Indian cooking: a soft, yellow savoury cake made with chickpea flour and fragrant spices. A traditional street food, it has also won over modern kitchens and gourmet restaurants around the world.
What makes Dhokla special is not just its flavour but its light, spongy texture. This is where Special Ingredients citric acid comes in.
Why citric acid is essential
Traditionally, the batter was left to ferment for hours. Today, citric acid powder helps achieve the result more quickly, consistently and professionally.
Citric acid regulates the batter’s pH and provides:
- Softness and lightness, with Dhokla’s characteristic airy structure.
- Even stability, without rubbery or overly dense areas.
- A fresh flavour that enhances the spices and balances the dish.
A modern ingredient for a traditional recipe
Using Special Ingredients citric acid enhances tradition. This natural, vegan, non-GMO and gluten-free ingredient helps you make perfect Dhokla at home or in a professional kitchen.
Citric acid is also widely used in fresh cheeses, preserves, jams, cocktails and desserts: a creative ally for every chef and cooking enthusiast.
Where to buy it
For tall, soft and irresistible Khaman Dhokla, choose Special Ingredients citric acid. Available in several pack sizes, it is ideal for professional results.
👉 With the right citric acid, every recipe becomes easier, more creative and unforgettable.
Ingredients used in this recipe
Khaman Dhokla recipe
Special Ingredients
8
90 minutes
35 minutes
Molecular Gastronomy Desserts
Molecular Gastronomy
Khaman Dhokla: the secret to its softness is citric acid
Khaman Dhokla is one of the most iconic dishes in Indian cooking: a soft, yellow savoury cake made with chickpea flour and fragrant spices. A traditional street food, it has also won over modern kitchens and gourmet restaurants around the world.
What makes Dhokla special is not just its flavour but its light, spongy texture. This is where Special Ingredients citric acid comes in.
Why citric acid is essential
Traditionally, the batter was left to ferment for hours. Today, citric acid powder helps achieve the result more quickly, consistently and professionally.
Citric acid regulates the batter’s pH and provides:
- Softness and lightness, with Dhokla’s characteristic airy structure.
- Even stability, without rubbery or overly dense areas.
- A fresh flavour that enhances the spices and balances the dish.
A modern ingredient for a traditional recipe
Using Special Ingredients citric acid enhances tradition. This natural, vegan, non-GMO and gluten-free ingredient helps you make perfect Dhokla at home or in a professional kitchen.
Citric acid is also widely used in fresh cheeses, preserves, jams, cocktails and desserts: a creative ally for every chef and cooking enthusiast.
Where to buy it
For tall, soft and irresistible Khaman Dhokla, choose Special Ingredients citric acid. Available in several pack sizes, it is ideal for professional results.
👉 With the right citric acid, every recipe becomes easier, more creative and unforgettable.
Ingredients
- 2 cups besan
- 2 teaspoons salt
- 6 teaspoons icing sugar
- 1 tablespoon Specialingredients.it citric acid
- 1/8 teaspoon hing
- 1/4 teaspoon turmeric powder
- 3 finely chopped green chillies
- 1 & 1/2 cups water
- 2 teaspoons oil
- 1 tablespoon bicarbonate of soda
- A pinch of hing for the tempering
- 1/2 teaspoon mustard seeds
- 4 sliced green chillies
- 5–6 curry leaves
- 500ml water for the tempering
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1/2 teaspoon lemon juice
Directions
Sift the chickpea flour into a large bowl, then add all the dry ingredients. Mix well, then add 120ml water and mix thoroughly. Add another 120ml water and mix until smooth.
Add the oil and continue mixing. Add the final half cup of water and mix for 5 minutes before leaving the batter to rest for 15 minutes. Prepare the steamer while the batter rests.
Add the bicarbonate of soda and mix well, then pour the batter into a greased tin and place in a steamer over a medium heat for 30 minutes.
To make the tadka, heat the oil in a pan and add a pinch of hing, mustard seeds, sliced green chillies, curry leaves, water, sugar, salt and lemon juice. After 30 minutes, turn off the steamer; after another 5 minutes, open the lid and remove the dhokla.
Place the dhokla on a plate, cut into pieces and garnish with the hot tadka. It is ready to serve.