Dhokla

Khaman Dhokla (खमन ढोकला) is a popular Gujarati snack which is prepared with fermented besan (gram flour). This is the most loved snack not only in Gujarat but all over India. It is one of my favourite recipe.

This soft and spongy dhokla is very nutritious and healthy because besan has lesser calories than whole wheat flour and is high in protein, fibre and micro nutrients.

Soft and fluffy steamed dhokla have many taste in it like sweet, sour and spicy. This instant dhokla recipe is quick and easy recipe that is steamed and made in 20 minutes. Here is no need to ferment batter for 8 hours or overnight. You can serve dhokla for breakfast as well as a light snack in the evening along with a cup of tea. Dhokla can be served with accompaniments like chutneys, fried green chillies and grated radish or carrot.

Here is an easy way to make instant khaman dhokla.

Cuisine:   Gujarati
Course:   Snacks
Prep. Time:   10 minutes
Cooking Time:   20 minutes

Ingredients:

1 Cup gram flour (besan)
¼ tsp. citric acid
1 tsp. sugar
Salt to taste
A pinch of turmeric
Water (to make batter)
1 tsp fruit salt (Eno)

For the Tadka (Tempering) -

1 tbsp oil
1 tbsp mustard seeds
2-3 green chillies
Salt to taste
1 tsp. sugar
2 tsp. lemon juice
2 cup water

For Topping -

Grated coconut
Grated carrot
Chopped coriander leaves

Instructions:

Step 1 -

In a bowl mix besan, citric acid, salt, sugar and turmeric. Add water slowly to form a smooth batter with medium thick consistency. Mix them properly. Make sure that there are no lumps. Keep this batter aside for 10 minutes.

Step 2 -

Pour approx. 2-3 cups water in steamer or pressure cooker and heat it over medium flame. Grease a plate or thali in which you will make dhokla. If you are using pressure cooker, remove whistle, place a stand and then put your plate.

Step 3 -

Add fruit salt in the batter and mix well in one direction.

It will become frothy.

Now pour batter immediately into greased plate and place in steamer.

Close the lid and Steam it for 10-15 minutes maximum without putting on the whistle on a medium flame or till it cooked. Check with knife or skewer after 15 minutes by inserting it inside the dhokla.

If the knife comes out clean, remove it from the stove. Let them cool and then cut into small square pieces.

Tempering for Dhokla –

Heat oil in a pan on medium high flame. Once the oil is sufficiently hot, add mustard seeds.

When mustard seeds crackle, add green chillies. Fry for few seconds. Carefully add 2 tablespoons water as the mixture splutters. Add salt, sugar and lemon juice. Let the water come to a boil.

Switch off flame and pour this tempering on dhokla.
Transfer the dhokla in a serving bowl carefully. Garnish with chopped coriander leaves, grated carrot and grated coconut.

Serve with green coriander chutney and enjoy.

Making Dhokla in microwave –

Grease a microwave safe bowl and follow step 1. Then add fruit salt in the batter and mix well in one direction. Now pour batter immediately into greased bowl. Place bowl in microwave and cook for 3 minutes.
After 3 minutes check with knife or skewer by inserting it inside dhokla. If it comes out clean then it is cooked otherwise cook more for 20-30 seconds.
Then follow the tempering method.

Tips:

• You can use ½ tsp. baking soda and ¼ tsp baking powder instead of Eno.
• You can replace citric acid with lemon juice.
• Make sure that steamer is properly heated before placing the better filled plate in it.
• You can add ½ cup curd or 1 tbsp oil in batter. This will make dhokla softer.
• After adding Eno fruit salt do not keep batter for long time otherwise dhokla will not be spongy.
• Steam batter over medium flame to make them spongy. Do not steam it on high flame otherwise it will not cook from inside.