Spongy and Soft Instant Gujarati Khaman Dhokla Recipe
Gujarati Khaman Dhokla in 2 Styles are so soft and spongy. A savory, sweet, tangy and mildly spiced steamed cake is all you need to start a beautiful day.
Recipe Source Link:https://www.mygingergarlickitchen.com/gujrati-khaman-dhokla-in-2-styles/
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Prep Time = 5 minutes
Cook Time = 20 minutes
Total Time = 25 minutes
Category = Main
Cuisine = Indian
Serves = 4-6
Nutrition Info = 65 calories
Serving Size = 4-6
» For Dhokla Batter:
- 1 cup chickpea flour (besan)
- 1 tablespoon semolina (rava/sooji), optional
- 5 teaspoons sugar (shakkar)
- 1/4 teaspoon turmeric powder (haldi)
- 1/2 teaspoon citric acid, or 1 teaspoon lemon juice
- Salt to taste (I added 1 teaspoon)
- 1 teaspoon enoa fruit salt or baking soda
- 1 teaspoon green chili-ginger paste, or crushed
- 3/4 to 1 cup of water for the batter
» For Steaming:
- 4 cups of water
» For Bell Pepper/Capsicum Dhokla:
- 2 bell pepper (shimla mirch/capsicum), halved and deseeded
» For Tempering/Tadka:
- 2 tablespoons oil
- 7-8 curry leaves fresh or dried
- 1 cup of water
- 1 pinch Asafoetida (hing)
- 2 teaspoons mustard seeds (rai)
- 1 teaspoon sesame seeds (til)
- 2-3 green chilies slitted or chopped
- 1 1/2 tablespoons sugar (shakkar)
- A pinch of salt (namak)
- 1 teaspoon lemon juice
» For Serving:
- Chopped onions
- Finely chopped coriander leaves for garnish
- Green Corinader Chutney or ketchup
» How to Make Khaman Dhokla Batter:
- Add chickpea flour, semolina, sugar, salt, turmeric powder, green chili-ginger paste, citric acid/lemon juice to a large mixing bowl.
- Add 3/4 cups of water and whisk well to make a smooth and lump-free batter. Add more water if needed.
- Now, add oil and whisk again. Cover the bowl with the lid, and keep the batter aside for 10 minutes.
- Meanwhile, add 4 cups of water to a pressure cooker or steamer, let it come to a rolling boil.
- When the water starts boiling, add the fruit salt/soda to the batter just before adding to the cooking container.
- Whisk briskly clockwise until batter is light, fluffy and doubles in size. Dhokla batter is ready. Keep aside.
» How to Steam Khaman Dhokla in a Pressure Cooker or Steamer:
- Grease a heat-proof metal or glass container. Pour the batter immediately to the greased container and spread evenly by rotating the container clockwise.
- Fill the container 3/8, as we do for cake baking.
- Place it in a steamer or pressure cooker. Cover with the lid.
- Insert a toothpick or a knife to check if Dhokla is cooked. If it comes out clean then dhokla is ready. If not, steam for a few more minutes.
- Once cooked, take out the container from the steamer and let it cool for a few minutes.
» How to Steam Kahman Dhokla in a Microwave:
- Grease a microwave-safe bowl with oil.
- Once the batter is ready, pour it in the greased container and tap it a couple of times to remove the bubbles.
- Cover it with a lid or a plate and microwave on high settings for 2 minutes.
- After 2 minutes, remove the container from the microwave and check the doneness.
- To check, insert a toothpick or knife in the center. If it comes out clean then the dhokla is cooked, if not then cook for 30 seconds to 1 minute.
» Make Capsicum Dhokla:
- Pour 3 tablespoon of the khaman dhokla batter into each of the 4 capsicum halves and steam in a steamer for 8 to 10 minutes or until the inserted toothpick comes out clean.
- Remove capsicums from the steamer and allow them to cool slightly.
- Cut each capsicum halve into 2 pieces vertically and keep aside.
» Make Tempering/Tadka:
- Heat the oil in a small non-stick pan and add the mustard seeds, and asafetida.
- When the seeds crackle, add the sesame seeds, green chilies, curry leaves and sauté on a medium flame for 30 seconds.
- Add 1 cup water, sugar, salt, lemon juice and mix well.
- Let it come to a boil, and remove from heat. Tempering is ready.
- Pour the tempering over the prepared dhoklas and spread it evenly.
- Cut into pieces and serve immediately garnished with onions.
- Serve warm or at room temperature with mint coriander chuteny, red garlic chutney or ketchup.
- I used 4 cups of water for steaming dhokla, but this amonut may vary. This is because the amount of water depends on the size of the steamer or a pressure cooker.
- If cooking in a pressure cooker then make sure to remove the whistle before closing the lid.
- Always make sure that water is boiling, before placing the batter filled container to the steamer.
- Pout the batter immediately after adding Eno fruit salt or baking, or else the dhoklas 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.