Instant Khaman Dhokla Recipe – According to Wikipedia Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and split chickpeas. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. Dhokla is very similar to Khaman, and the terms are frequently used interchangeably.
According to Vinipedia
A Gujarati preparation made up of gram flour, which is sweet as well as sour, which is soft and spongy, having the fresh flavors of coriander, coconut and green chilies along with the tempering (tadka) of asafoetida (heeng), mustard seeds and curry leaves .
Let’s Talk About Khaman Dhokla Recipe
Ever since I have been cooking, I make Instant Khaman Dhokla using the store bought mixture. I tried one or two recipes but wasn’t happy with the results so switched to the market ones. One day, when I had to make khaman dhokla in bulk and I was short of the packets, instead of getting more packets from the market I decided to try it at home.
What you may not get in the market, you get on the internet :).
The recipe called for the ginger chilli paste which I had omitted. Feel free to add if you want those extra flavours. I too will do that the next time.
Further I added ½ cup of water to the khaman dhokla immediately after it was steamed. This ensures that the khaman dhokla is and remains moist. You can adjust the quantity of water as per your preference.
The Beauty Instant Khaman Dhokla Recipe
Treat to the taste buds, a healthy option for breakfast or snack, minimal ingredients, simple recipe, quick to make, remains good even after hours.
You still reading? What more do you want guys?? 😀
And the Beast (the difficult part about this recipe)
I have mentioned so many good things in the Beauty section that I really don’t know what to write here. Actually there isn’t much that can go wrong if you follow the recipe properly. However if you goof up somewhere, you could end up with a khaman dhokla that is
- Too sour
Experience and experiments (tips and tricks)
- Do not skip sifting the besan. It is a very important step.
- I have used citric acid instead of lemon juice as I was short of lemon. If you use citric acid be very careful, not that there could be a blast or something. Just this that if you over do it the khaman dhokla might become too sour.
- Do not overcook the khaman dhokla. Overcooking will dry it.
- Once the khaman dhokla has steamed add the water mentioned in the recipe.
Let’s just talk
What comes to your mind when you see khaman dhokla? Nothing? Or may be Gujarat? Or maybe something else! I think about that scene from the movie Three Idiots in which Kareena Kapoor describes the Gujarati dishes as missiles.
Tum gujrati log kitne cute hote ho, par tum log ka khana itna khatarnaak kyu hota h? Dhoklaaa… fafdaaaa… handvaaa… theplaaa…
It is crazyyyy!! (Shut up you auto-correct. I want those extra “y” in the word crazyyyy. If you had seen the scene, you wouldn’t have objected to this spelling of crazy!)
Aaj Bush ne Iraq pe do dhokla gira diye… 400 log mare gye, 200 log ghayal
Yeah so make these khaman dhoklas and throw them on anyone you wanna blast away!!
INSTANT KHAMAN DHOKLA RECIPE
INGREDIENTS FOR INSTANT KHAMAN DHOKLA
- 1.5 cup gram flour (besan)
- 2 tbsp semolina (sooji)
- Salt to taste
- 1/3 tsp turmeric powder
- 1.5 tbsp sugar
- 1 tsp fruit salt / eno-(unflavored)
- 2 tbsp lemon juice or ¼ tsp citric acid
- 1 tsp Cooking oil
- 2/3 cup or 150 ml water, lukewarm
- 1/2 cup water
- 1/2 tsp sugar
- 1/3 tsp salt
- 1.5 tbsp oil
- 1/4 tsp asafoetida (heeng)
- 1/2 tsp mustard seed
- 3 green chilies slit
- a sprig of curry leaves
- Handful of chopped coriander leaves
- Handful of grated fresh coconut
HOW TO MAKE INSTANT KHAMAN DHOKLA
Sift 1.5 cup besan in a big bowl. Do not skip this step.
Add 2 tbsp sooji to the besan.
Add 1.5 tbsp sugar and mix everything.
Add lukewarm water gradually. We don’t want a very thick or thin batter.
Check the consistency of the batter. Adjust the quantity of water for the desired consistency. I used 150 ml of water.
Add ¼ tsp citric acid or 2 tbsp lemon juice. Prefer using lemon juice. Mix everything well.
Cover the batter and let it rest for 15 minutes.
Meanwhile prepare the steamer and grease the pan for steaming the khaman dhokla.
After 15 minutes, mix the batter once.
Add 1/3 tsp turmeric powder, salt to taste and 1 tsp oil.
Add 1 tsp eno and add 1 tsp water on eno.
Mix rigorously in one direction. Mix it for 10-12 seconds. The batter will double.
IMMEDIATELY pour in the dhokla pan.
Pat the pan to level the batter.
Put the pan in the steamer. The water in the steamer should be boiling when you put the pan in. Reduce the flame to medium and steam the batter for 20 minutes.
Check after 20 minutes. Do not be tempted to check before that. To check, insert a knife. It should come out clean. If the khaman dhokla is underdone, cook for further 2-5 minutes.
Prepare the water solution. Take ½ cup water and add 1/3 tsp salt and ½ tsp sugar to it.
Pour this water solution on the dhokla while its still hot. And then let it cool.
Prepare the tempering. For that heat 1.5 tbsp oil. Add ¼ tsp asafoetida and 1 tsp mustard seeds. Let the seeds splutter.
Add 3 green chillies slit and cook for half a minute.
Add few curry leaves and cook for few seconds.
De mould the dhokla.
Pour the tadka over the dhokla while the tadka is still hot. It help the tadka to stick to the dhokla.
Cut the dhokla into desired pieces and garnish with a handful of chopped coriander leaves and freshly grated coconut.
Serve with coriander and curd chutney.
Serve it for breakfast or as a snack.
I prepared this for a Sunday breakfast along with samosas and jalebi.
” Don’t take life too seriously. You will never get out of it alive.”
Watch Video – Instant Khaman Dhokla Recipe | How to Make Khaman Dhokla – Vini’s
INSTANT SOOJI DHOKLA:
I feel dhoklas are the best snacks. So easy to make and digest. Except for weekend, we people have steamed or pan fried breakfast. Our weekend breakfast or brunch is sinful for sure. I often make instant sooji dhokla for our brekfast and kids tiffin. It remains delicious even are coming to the room temperature. Infact this is the best part about this or any dhokla for that matter. Learn here how to make instant sooji dhokla.