Instant Khaman Dhokla
A famous traditional Gujarati savoury dish made using gram flour or channa dal. Usually Gram dal is soaked, grind it to smooth batter and then fermented overnight which is then spiced up and steam cooked. But in this Instant Khaman Dhokla, we are going to use gram flour along with curd and other spices which is then steam cooked. This is quick and instant way of making Instant Khaman Dhokla.
Servings: 3 people
Calories: 160kcal
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)
- 1½ tablespoon Oil
- 1 tablespoon Lemon Juice
- 1 teaspoon Salt Adjust As Needed
- 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
Instructions
Preparing Dhokla Pan
- Grease a round baking pan or a silver pan with oil and set it aside
Working with Dry Ingredients
- Take a mixing bowl, add gram flour, sooji, salt, turmeric powder, sugar, hing(Asafoetida) and mix everything well
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.
Adding Rising Agents
- Squeeze ½ 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.
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.
Cool & Cut Dhokla
- Cool 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
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 ½ 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.
Garnishing Time!
- Garnish with Coriander leaves and grated coconut and serve with Green Chutney
Video
Nutrition
Serving: 2Serving Size | Calories: 160kcal | Carbohydrates: 14g | Protein: 4g | Fat: 10g