|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|
|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|
A famous traditional Gujarati savoury dish made using gram flour or channa dal.
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!
Preparing Dhokla Pan
Working with Dry Ingredients
Lets prepare the batter!
Adding Rising Agents
Squeeze 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.
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.
Cool & Cut Dhokla
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.