Khaman Dhokla – a common dish in Indian state of Gujarat but loved and eaten in almost all parts of India.You can find this snack at almost every local eatery. After samosa, Dhokla has gained the maximum popularity worldwide :-)These days instant khaman dhokla is a great quick fix to healthy snack or if guests are coming home at a short notice.
It is a soft and fluffy steamed cake made with gram flour. One of the nutritious, irresistible, tangy sweet Gujarati snack which is easy and quick to make. It can go as a side dish with any meal. Having spent my childhood in Gujarat, I really love eating them at anytime of the day.
There are basically two versions of dhoklas – One made from Besan(Instant) and other from Chana Dal(Fermented). The one I’ve mentioned here is to make Dhokla with Besan (Gram Flour). You can have it as such or with chutneys .The best thing about it is steamed and hence, is healthy and low calorie.
- 1 1/2 cups besan/gram flour
- 1/2 cup yogurt(not very sour)
- 1/2 cup water
- 1 tbsp rava or semolina(optional)
- 1 1/2 tsp ginger paste
- 1 1/2 tsp green chilly paste
- 1 tsp turmeric powder
- a generous pinch of asafoetida(hing)
- 2 tsp eno or fruit salt
- 1 tsp salt or as required
- 1 tsp lime juice
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds (optional)
- 2 tsp white sesame seeds
- 1 sprig curry leaves, about 8 to 10 curry leaves
- 1 green chili, chopped (optional)
- 1 tsp lime juice
- 2 tsp sugar
- 2 tbsp chopped coriander
- 2 tbsp grated coconut
- Grease a steamer pan with ¼ to ½ tsp oil.
- Take 2 to 3 cups of water in a steamer pan or pressure cooker and keep it for boiling. In the meatime we will prepare the dhokla batter
- Mix together all the ingredients for the batter except the fruit salt.
- Use enough water to make a easy pour consistency batter.
- Stir to a smooth thick batter without any lumps.
- Keep an eye on the boiling water in the steamer pan
- Add in the Eno or fruit salt to the dhokla batter. Stir briskly and quickly.
- The fruit salt should be mixed evenly with the batter or else you will get uneven texture in the dhokla.
- The batter would froth and become bubbly, so you have to be quick.
- When the mixture rises, pour it into a steamer pan or greased thali and steam for about 15 minutes.
- The water should already be boiling or hot when you place the pan with the dhokla batter.
- To check the doneness, insert a toothpick and if it comes out clean, the dhokla is done. If the toothpick has the batter on it, then you need to steam for some more time.
- Once done allow the Khaman to cool down for 20-25 mins.
- Take it out in a plate. Cut it in small pieces. You can now either use it as it is or use another bowl to invert it back again.
- Heat oil in a small pan over medium heat moderately.
- Add mustard seeds and sesame seeds. Stir for 3-4 seconds.
- Add green chili stir and curry leaves, stir for few seconds.
- Add 1/2 cup of water. After mixing well, add 2 tsp of sugar. Cook on high flame for about 2 minutes now.
- Add lime juice and turn off the heat.
- First drizzle the hot water over dhokla. This will keep the dhokla moist. Then drizzle the seasoning over.
- Garnish with coconut and finely chopped cilantro.
- Serve immediately with green chutney. If serving later, then don’t add coconut.
- 1. After adding Eno just give a gentle mix in one direction. Mixing too much might make dhokla hard.
- 2. Do not allow batter to rest for long time after adding eno salt. In case the batter quantity is more, separate them into parts and add Eno to it just before that part is going to steaming.
- 3. Make sure that the steamer is properly heated before placing the batter in it otherwise dhoklas will take long time to cook and may not turn spongy.
- 4. Steam dhokla on medium-low flame to make them spongy. Do not steam them on high flame otherwise it will not cook from inside.
- 5. Cut the dhoklas when little warm
- 6. Khaman Dhokla can be refrigerated for a few days. Before serving, heat Dhokla in a microwave or heat over steam. Temper and garnish while serving
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