Instant Khaman Dhokla recipe
Instant khaman dhokla is a protein packed snack.Steamed and super delicious!
Servings: 6
Equipment
- steamer
- whisk
Ingredients
For the batter
- 1 -½ cups besan/gram flour
- 3 tbsp. yogurt not very sour
- ¾ cup water 1-2 tablespoon more if required
- 1-½ tablespoon rava or semolina optional
- 2 ¼ teaspoon eno or fruit salt 1.5 teaspoon per 1 cup of besan
- 1 teaspoon salt or as required
- 2 tablespoon oil replace if water if want low fat dhokla
- pinch turmeric powder
- A generous pinch of asafoetida heeng
- pinch baking soda optional
For tempering
- 1 teaspoon mustard seeds
- 1 sprig curry leaves about 8 to 10 curry leaves
- 1 green chili chopped (optional)
- 2 teaspoon sugar
- ½ cup water
For garnish
- 2 tablespoon chopped coriander
- Handful Pomegranate seeds
Instructions
For dhokla
- Grease a steamer pan with little teaspoon oil.
- Take 2 to 3 cups of water in a steamer pan or pressure cooker and allow it to boil
- Mix together all the ingredients for the batter except the fruit salt(eno).
- Stir to a smooth thick batter without any lumps.,Use enough water to make a easy pour consistency batter.
- Add in the Eno or fruit salt to the batter. Mix well
- 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.
- To check if it is ready, 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.
For tempering
- Heat oil in a small pan over medium heat moderately.
- Add mustard seeds and sesame seeds. Stir for 3-4 seconds.
- Add green chili and curry leaves, stir for few seconds.
- Add ½ cup of water. After mixing well. Cook on high flame for about 2 minutes now.
- First drizzle the hot water over dhokla. This will keep the pieces moist. Then drizzle the seasoning over.
For garnish
- Garnish with chopped coriander leaves and pomegranate seeds.
- Serve immediately with tamarind chutney/date chutney ,mint chutney or tomato ketchup.
Notes
You can just add the tempering to dhokla without the water but it will be a bit dry
The batter should be of flowing consistency before adding the fruit salt/Eno
You may add sugar & lemon juice to the dhokla tempering if you prefer.
If you add lot of batter to a tin,then the dhokla may sink a bit from the center, but there is no change in taste.