Difference between Dhokla and Khaman Dhokla: Dhokla : Made with batter using rice, split chickpeas White of pale in color Little harder than khaman dhokla Khaman Dhokla: Made with Gram flour for instant version or soaking and grinding split Bengal gram Yellow in color Soft and spongy in texture Tips for Perfect Dhokla: Beat the batter nicely to incorporate aeration. Do this before adding eno salt Eno fruit salt would be a better choice than baking soda. Sometimes baking soda reacts with turmeric and makes the dhokla red After adding Eno Salt, steam the dhokla immediately or it will make the batter so watery and dhokla will not turn out good We can alternate lemon juice with citric acid. Always steam cook in medium flame. High flame makes dhokla rise immediately but inside it might not have cooked properly You can also try: Khandvi Methi Muthia No onion No Garlic Gujarati Dal Kadhi Pakora Khatta Dhokla Recipe Card for Instant Khaman Dhokla: Print 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. Course Breakfast Dishes, Snacks Cuisine Gujarati Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 3 people Calories 160kcal Author Sowmya Venkatachalam Ingredients 1 cup Gram Flour (Besan / Chickpea Flour) 1.5 tbsp Semolina (Sooji / Rava) 0.25 tsp Turmeric Powder 1 tsp Sugar 0.25 cups Curd (Plain Yogurt) a Pinch Asafoetida (Asafetida / Hing) 1½ tbsp Oil 1 tablepsoon Lemon Juice 1 tsp Salt Adjust As Needed 1 tsp Eno Salt Tempering 2 tsp Oil 1 tsp Mustard Seeds 1 tsp Cumin Seeds 1 tbsp Sesame seeds 2 slit Green Chilli Few Curry Leaves 0.5 cup Coriander Leaves 1 tsp 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 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. 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 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. 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 Instructions with Step by Step Pictures: 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 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.
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 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.
GARNISHING TIME! Garnish with Coriander leaves and grated coconut and serve with Green Chutney
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