Instant Khaman Dhokla – A Soft & Spongy Gujarati Snack! 🌿🥮
Dhokla is an Indian Gujarati snack to be relished for breakfast or tea time, It can also be served as a side dish for dinner in Gujarati thalis. There are different types of dhoklas. White Dhokla is made of batter derived from mixture of rice and Urad dal, whereas Khaman dhokla is typically made from Chickpeas gram and looks yellow in color. Khaman has become widely popular outside Gujarat. Khaman dhokla made from chickpea gram needs overnight soaking and is best way to make it. But in case if you need to make instant dhokla for guests you can try this way. Is Khaman healthy? Khaman dhokla is made mainly of besan, rava, little sugar and Indian spices. Besan has more good fat than whole wheat flour and also more protein content. Rich in complex carbohydrates and with a low glycemic index, besan is good for diabetics too.
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Ingredients
    For Dhokla Batter
  • 1 cup Chickpeas Flour
  • 3 tbsp Sugar
  • Salt (to taste)
  • 1 tsp Lemon juice
  • 1 tsp Ginger Chilli Paste
  • 1 1/2 tbsp Semolina
  • 1 cup Water
  • 1 1/2 tsp Fruit salt or Eno
  • 1 tsp Water (for Fruit Salt)
    • For Tempering
  • 1 tbsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Sesame seeds
  • 3-4 curry leaves
  • 1/2 tsp Hing Powder
  • 1 tsp Water
  • 1/4 cup shredded cocunut
  • Cilantro leaves
Instructions
    For Batter
  1. Sieve 1 cup chickpea flour and transfer it in a big bowl.
  2. Add 3 TBSP of sugar
  3. Add salt as per taste
  4. Lemon Juice 1 TBSP
  5. Ginger Chilli paste 1 TBSP
  6. 11/2 TBSP of Semolina
  7. Add 1 cup water in Batches. Mix well till there are no lumps
  8. Make sure the consistency is thick but flowing, Batter should not be watery.
  9. Add 1 1/2 tsp fruit salt on the batter and then add 1 tsp water on it.
  10. Now mix nicely and heavily, Batter should turn frothy and thick.
    11. For Steaming
  11. Take a round deep dish with appx 8 inch round. Grease it with oil.
  12. Pour the Batter and steam for 10 mins
    13. For Tempering
  13. Take 1 TBSP oil in a tempering or similar vessel
  14. 1 TSP mustard seeds
  15. Once it splutters add 1 TSP sesame seeds
  16. Add Curry Leaves
  17. 1/2 tsp Hing Powder
  18. 1 TSP water
  19. Spread it evenly on the dhokla dish
  20. Scrape it from the sides and make squares
  21. Garnish it with shredded coconut and chopped cilantro
Recipe Notes

Tips for soft and spongy dhokla: 1)Don't add too much water in batter, If you add a lot of water to the batter, it's likely to lose its consistency and shape. And eventually, it won't become spongy. In some cases, it may not rise at all. 2)Fruit salt needs to be added on top of batter once it is ready and it needs to be added with 1 tbsp of water 3)Batter needs to be stirred heavily so it mixes well. 4)It should not be steamed for more than 10 mins.

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