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    Home » Indian Tiffin recipes » Khaman Dhokla recipe

    Khaman Dhokla recipe

    March 15, 2023 By Vidya Srinivasan Leave a Comment

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    Khaman Dhokla recipe | instant began dhokla | soft & fluffy dhokla | Khaman recipe |easy dhokla anyone can make | instant dhokla recipe | vati dal | soft & Spongy instant gujarati khaman with eno | steamed dhokla | savory chickpea flour cake |how to make instant dhokla with step-by-step pictures and video recipes. Check out the Khaman Dhokla recipe video and If you like the video pls SUBSCRIBE to my channel

    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

    Khaman dhokla

    Instant besan dhokla
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    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

    Instructions

    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
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