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Ingredients
Adjust Servings:
| 1 Cup Gram Flour (Besan / Chickpea Flour) | |
| 1.5 Tablespoon Semolina (Sooji / Rava) | |
| 0.25 Teaspoon Turmeric Powder | |
| 1 Teaspoon Sugar | |
| 0.25 Cups Curd (Plain Yogurt) | |
| a Pinch Asafoetida (Asafetida / Hing) | |
| 1 Tablespoon + 1 Teaspoon Oil | |
| 1 Tablepsoon Lemon Juice | |
| As Needed Salt | |
| 1 Teaspoon Eno Salt | |
Tempering | |
| 2 Teaspoon Oil | |
| 1 Teaspoon Mustard Seeds | |
| 1 Teaspoon Cumin Seeds | |
| 1 Tablespoon Sesame seeds | |
| 2, Slit Green Chilli | |
| Few Curry Leaves | |
| 0.5 Cup Coriander Leaves | |
| 1 Teaspoon Sugar |
Nutritional information
2 pcs
Serving Size
160
Calories
10 g
Fat
14 g
Carbs
4 g
Protein
Instant Khaman Dhokla
Quick, Soft & Yummy Gujarati Breakfast / Snack
A famous traditional Gujarati savoury dish made using gram flour or channa dal.
Features:
Cuisine:
Ingredients
- 1 Cup Gram Flour (Besan / Chickpea Flour)
- 1.5 Tablespoon Semolina (Sooji / Rava)
- 0.25 Teaspoon Turmeric Powder
- 1 Teaspoon Sugar
- 0.25 Cups Curd (Plain Yogurt)
- a Pinch Asafoetida (Asafetida / Hing)
- 1 Tablespoon + 1 Teaspoon Oil1 Teaspoon oil for greasing dhokla pan
- 1 Tablepsoon Lemon JuiceLemon juice from 1/2 Lemon
- As Needed Salt
- 1 Teaspoon Eno SaltWe can use Baking Soda instead
Tempering
- 2 Teaspoon Oil
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Cumin Seeds
- 1 Tablespoon Sesame seeds
- 2, Slit Green Chilli
- Few Curry Leaves
- 0.5 Cup Coriander Leaves
- 1 Teaspoon Sugar
Directions
Quick, soft & yummy Gujarati Breakfast / Snack
Khaman Dhokla is a famous traditional Gujarati savoury dish made using gram flour or channa dal. Its very soft like sponge and fluffy in texture. This instant Dhokla is made using besan (Gram flour) and we are going to use eno salt / baking soda as the rising agent to make these dhoklas soft and spongy! I have also published the conventional way of making Khaman Dhokla using split gram dal (Channadal), soaking the dal and grinding with the masalas and fermenting for 6-8 hours or even overnight. That is a bit lengthy process but worthy for its texture and taste. But this instant method is also tasty and soft and quick to make without complex procedures. Serve with Green Chutney and slurp!
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Steps
1 Done 1 min | Preparing Dhokla PanGrease a round baking pan or a silver pan with oil and set it aside |
2 Done 5 mins | Working with Dry IngredientsTake a mixing bowl, add gram flour, sooji, salt, turmeric powder, sugar, hing(Asafoetida) and mix everything well |
3 Done 2 mins | Lets prepare the batter!To the dry ingredients, now add ginger+green-Chili Paste, curd, oil and mix together. Add water little by little and stir everything till the batter has the consistency of Dosa Batter. |
4 Done 2 mins | Adding Rising AgentsSqueeze 1/2 lemon and extract the lemon juice and add it to the Dhokla batter. Stir well. Just before cooking this batter, we need to add Eno Salt. This Eno salt acts as a rising agent to make the dhoklas soft and fluffy. The conventional process needs fermentation of batter. But this is an instant version, so lemon and curd gives the sourness and also the eno salt works with lemon juice to make the dhoklas softer. Instead of Eno Salt, we can also use Baking Soda. Likewise, instead of Lemon, we can also use Citric acid or vinegar. Once the Eno salt / Baking soda is added, the batter will be light and frizzy with lots of bubbles. |
5 Done 12 mins | Cooking Time!Pour the Dhokla batter into the greased vessel / pan. First Heat the pressure cooker with water (like the water we add in the bottom of the cooker for cooking rice or idli) till the water starts to boil. When the cooker is hot, place the dhokla vessel inside the cooker and steam cook for 10 -12 or till the skewer comes out clean. |
6 Done 5 mins | Cool & Cut DhoklaCool the cooked dhokla for few minutes. Gently loosen the edges and flip the dhokla in a plate or cooling rack. Allow to cool for a minute and then cut into square pieces |
7 Done 5 mins | Tempering Process!Heat oil in a pan. Add mustard seeds and cumin seeds and allow it to sputter. Then add sesame seeds and fry in oil. To this now add curry leaves, slit green chillies. Then, add 1/2 cup of water. To the water add sugar and coriander leaves and bring the water to boil. Pour this tempering along with this water on top of the cut dhokla pieces. This is tempering will seep through the dhoklas for few minutes making it more softer and tastier. |
8 Done | Garnishing Time!Garnish with Coriander leaves and grated coconut and serve with Green Chutney |
