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
