Instant Khaman Dhokla | How to make Dhokla at home.

Dhokla-2

Instant Khaman Dhokla or Dhokla is a very popular Gujarati dish which is steamed and served with spicy coriander chutney. Soft and fluffy, these Dhoklas are perfect to serve as an evening snack or can be for breakfast.

Dhokla-3

If you want to make instant Khaman Dhokla, this recipe is perfect for you. I have learnt this from my Maa, she makes the yummiest Dhoklas. P.S : You just can’t eat one! πŸ˜‰

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Instant Khaman Dhokla
Soft & Fluffy, these Khaman Dhoklas are perfect to have for an evening snack or you can have it for Breakfast with a cup of ginger tea.
Prep Time 5 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
For Batter :
For tempering :
Prep Time 5 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
For Batter :
For tempering :
Instructions
  1. First, we will make the batter. In a large mixing bowl. Take besan add oil, turmeric powder, salt, citric acid and water. Mix it well to avoid any lumps. Use your hands to mix it well.
  2. Take a wide flat-bottomed vessel, (I have used the cooker container) grease it generously with oil. Sprinkle red chilli powder {if you want to have red chilli on the top of dhokla once its steamed}
  3. Mix the fruit salt (Eno) to the above mixture (step#1), at the time you are going to steam. Make sure to mix well.
  4. Place a pressure cooker on the gas. Place a stand and fill the cooker with 2 glasses of water. Now place the aluminium mould on the stand and pour the mixture. Close the lid and let it cook on high flame.
  5. Steam this mixture for about 15 minutes. To check if it's done, insert a knife, it should come clean. Let it cool for about 5 minutes.
  6. Once cooled down, flip the dhokla upside down so that the red chilli we sprinkled come on top. Cut it into square pieces into the container itself. We will pour the tempering on it.
  7. Now we will make the tempering. Heat oil in a frying pan, add mustard seeds, curry leaves, green chilli, salt, sugar, citric acid and water. Let the water come to a boil. Switch off the gas and let it come to lukewarm consistency.
  8. Pour the tempering into the steamed Dhokla which is in the container. The important thing is Dhokla should be cooled down before pouring the tempering.
  9. Garnish with coriander leaves. Serve with tomato ketchup or coriander chutney.
Recipe Notes

Handy Notes:

  • Instead of citric acid in the batter, you can use lemon juice- 1 tsp.
  • We have poured the tempering into the container so that the dhokla absorbs the water evenly and comes out soft and spongy.
  • Tempering should be lukewarm in temperature. when you pour into the container.
  • Tempering should be sweet-sour in taste. You can adjust more according to your taste preference.
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