Khaman dhokla

Khaman dhokla is a steamed snack recipe made with gram flour and spices. khaman dhokla is a popular restaurant dish.

Instant besan dhokla

besan dhokla is a soft & spongy dish without being dry or crumbly. It is slightly sweet and savory

Can I skip the sieving

I would recommend sieving as it helps for lump-free batter

Can I skip eno

Fruit salt (ENO) or baking soda is a must-add leavening agent, makes the batter fluffy, and helps to raise the batter to a beautiful cake while steaming. Eno doesn't have an after taste so I prefer using it. You can also use baking soda but reduce the quantity.

Lemon juice or citric acid

Citric acid works best but it is not a common ingredient in many households so I prefer using lemon juice. If you are using citric acid add 1/4 teaspoon to 1 tablespoon of lemon juice

Ingredients

dhokla batter

1 + 1/2 cup besan flour

required salt

1 tablespoon rava

1/4 teaspoon turmeric powder

1 tablespoon sugar

1/4 teaspoon asafoetida

1 teaspoon grated ginger

1/2 tablespoon + 1 tablespoon lemon juice

1 tablespoon flavorless oil

warm water 1 cup

1/2 tablespoon eno

temper

2 tablespoon peanut oil

1 teaspoon mustard seeds

green chilli

1 teaspoon sesame seeds

curry leaves few

1 teaspoon cumin seeds

6 tablespoon water

1 tablespoon sugar

pinch of salt

how to make khaman dhokla with step-by-step pictures

dhokla batter

first sieve besan flour

add rava, sugar, salt, ginger, turmeric powder, and asafoetida ; mix well

furthermore add lemon juice, oil, and water; whisk well

rest for 10 minutes

Prepare for steaming

add enough water and heat idli pans

Place parchment paper on two pans. Add little oil and grease

steam cook

finally, add eno; mix well. Batter turns frothy

Transfer and steam cook for 15 minutes

Temper

add oil and heat

when the oil turns hot add mustard seeds, cumin seeds, sesame seeds, green chilli, and curry leaves; splutter

furthermore add water, sugar, and salt; mix well and bring to boil

turn the stove when the sugar melts

Cut and add the tempering

after the dhokla turns cool run a sharp knife around the dhokla

invert and unmold

remove the parchment paper

cut the dhokla into your desired pieces

add tempering

Finally, sprinkle coriander leaves and serve

Do the tempering for one more batch