Khaman Dhokla Recipe - Instant Soft and Spongy Dhokla

Learn to make Khaman Dhokla Recipe | How To Make Instant Soft and Spongy Dhokla with step by step video tutorial. Instant Khaman Dhokla is a healthy snack.

Recipe Source Link:https://www.mygingergarlickitchen.com/khaman-dhokla-recipe-how-to-make-instant-soft-and-spongy-dhokla-video-recipe/

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RECIPE INGREDIENTS

» For Khaman Dhokla Batter:

• 1 cup (250 grams) gram flour (besan)
• 2 tablespoons semolina (suji/rava)
• Salt to taste
• 1 teaspoon ginger, grated
• 3 teaspoons sugar
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon citric acid, or 1 teaspoon lemon juice
• 1 tablespoon oil
• 3/4 to 1 cup water for batter
• 1 teaspoon eno fruit salt

» For Tempering/Tadka:

• 2 tablespoons oil
• 1 teaspoon lemon juice
• 1 1/2 tablespoons sugar
• 1/4 teaspoon salt
• 1/4 teaspoon mustard seeds (rai)
• 5-6 small green chilies, slit
• 6-7 curry leaves

» For Serving:

• 2 tablespoons fresh cilantro (coriander) leaves chopped
• 2 tablespoons grated coconut
• Green chutney

RECIPE INSTRUCTIONS

» Make Khaman Dhokla:

1. Take 1 cup besan and pass it through to sieve.
2. Add 2 tablespoon suji and pass it through a sieve.
3. Add turmeric powder, salt, sugar, and citric acid. Whisk everything well.
4. Add 1 cup of warm and make a smooth lump-free batter. Add more water if needed.
5. Add oil, grated ginger, and mix well again.
6. Leave it aside to ferment for 10 minutes.
7. Brush a thali or a heat-safe container with oil.
8. Arrange a stand in a large pan or steamer. Add 1 1/2 water, cover, and boil for 10 minutes.
9. Add Eno fruit salt, and 1 teaspoon water.
10. Whisk briskly clockwise for about 1 minute or until double in size.
11. Pour the batter immediately into the prepared thali or container and tap it to spread the batter in an even layer. (Fill the container 3/8, as we do for cake baking.)
12. Place the container in the pan, pressure cooker, or steamer.
13. Cover and steam for 12-15 minutes or till the dhokla is cooked.
14. Insert a toothpick to check if Dhokla is cooked if it comes out clean then dhokla is ready. If not, steam for a few more minutes.
15. Take out the plate from the steamer and let it cool for a few minutes.
16. When a little cool, flip the dhokla onto a plate.
17. Cut into square pieces.

» Make Tadka/Tempering:

1. Heat the oil in a non-stick pan and add the mustard seeds.
2. When the seeds crackle, add the green chilies and curry leaves, and sauté on medium heat for 2-3 minutes.
3. Add water and let it boil for 3 minutes.
4. Add salt, sugar, lemon juice, and stir well.
5. Let it boil for 3-4 minutes. Remove from heat, and let it cool for a few minutes.

» Serving:

1. Pour the tempering over the prepared dhokla and spread it evenly.
2. Garnish with grated coconut and coriander.
3. Serve with Green Chutney, Red chutney, or Coconut Chutney.

RECIPE NOTES

1. You can replace Eno fruit salt with the same amount of baking soda.
2. If you do not have citric acid, then add 1 teaspoon of freshly squeezed lemon juice.
3. Always steam dhokla over medium heat.
4. If cooking in a pressure cooker then make sure to remove the whistle before closing the lid.
5. Always make sure that water is boiling, before placing the batter filled container to the steamer.