RECIPE CARD FOR INSTANT KHAMAN DHOKLA
Recipe Card
Khaman Dhokla
Ingredients
- 1.5 Cups Besan/ Gram flour
- 2 tablespoon Semolina / Fine Sooji / Rava
- 2 Pinches Turmeric Powder
- 1 inch Ginger , crushed to paste
- 2 no's Green Chillies ,crushed to paste
- 1 teaspoon Sugar
- 1 teaspoon Salt or as required
- ¼ teaspoon Hing / Asafoetidia
- 2 tablespoon Yoghurt
- 1 Cup Water or as required
- 2 teaspoon Fruit Salt or eno or ½ teaspoon cooking soda
For Tempering
- 2 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds / Jeera Seeds ,optional
- 2 teaspoon White Sesame Seeds
- 1 No Green Chilli , finely chopped
- 2 Sprigs Curry Leaves
- 1 teaspoon Lime Juice
- 1 teaspoon Sugar
- ⅓ Cup Water
For garnishing
- 2 tablespoon Fresh Coriander leaves chopped
- 2 tablespoon Fresh grated coconut
Instructions
- In a mixing bowl , take besan /gram flour , salt , sugar , hing , 2 tablespoon fine sooji ,pinch of turmeric powder, ginger green chilli paste . Add 2 tablespoon of yoghurt or add 1 teaspoon of lemon juice.
- Now add ¾ cup - 1 cup water , add water part by part and beat.
- Beat the batter well , batter should be thick but of spoon dropping consistency.
- Now keep the steamer ready , add water to steamer and let it come to boil . Whilst grease the steamer pan / dhokla plates / idli plates or moulds and keep it ready.
- Add 2 teaspoon of eno fruit salt to the batter and quickly mix well everything evenly. If there is no eno salt use ½ teaspoon of baking salt.
- Now pour in the batter to prepared greased plates/tin , arrange them and steam it . If using a entire batter in a single tin ,then steam for 18-20 minutes . If using dhokla plates , then steam for 10-12 minutes.
- Once steamed , give 5 minutes standing time and then remove .
- Loosen the corners with a knife and invert it on a plate. Cut into squares.
- In a bowl take sugar and ⅓ cup of water, let sugar dissolve. For this add 1 teaspoon lemon juice and set it aside.
- Meanwhile prepare the tempering, Heat 2 tablespoon of oil in a tempering pan, add mustard seeds once it crackles , add jeera , sesame seeds , chopped chillies and curry leaves.
- Now pour the tempering over the precut khaman dhokla. Allow it to soak the sugar syrup .
- Add in prepared sugar syrup carefully and bring it to boil.
- Garnish with coriander leaves, grated fresh coconut (optional) and serve it with coriander mint chutney.
Notes
- Add plain Eno or fruit salt . If there is no fruit salt add ½ -¾ teaspoon of cooking salt,but not more.
- Water quantity may vary slightly between ¾ to 1 cup or little more by 1 or 2 tablespoon depending on the quality of besan / gram flour and sooji/semolina
- Cooking time varies depending on the container , in which you are cooking. If all the batter is placed in a single tin ,it takes more time to cook when compared with lesser batter in separate dhokla plates.
- Once after mixing the fruit salt well , without any delay pour batter to tin and cook immediately.
Step by Step directions for making Instant Khaman Dhokla
In a mixing bowl , take besan /gram flour , salt , sugar , hing , 2 tablespoon fine sooji ,pinch of turmeric powder, ginger green chilli paste. Add 2 tablespoon of yoghurt or add 1 teaspoon of lemon juice.
Now add ¾ cup - 1 cup water , add water part by part and beat.
Beat the batter well , batter should be thick but of spoon dropping consistency. Just like cake batter.
Now keep the steamer ready , add water to steamer and let it come to boil .I use pressure cooker without vent to steam.
Whilst grease the steamer pan / dhokla plates / idli plates or moulds and keep it ready.
Add 2 teaspoon of eno fruit salt to the batter and quickly mix well everything evenly. If there is no eno salt use ½ teaspoon of baking salt.
Now pour in the batter to prepared greased plates/tin , arrange them and steam it . If using a entire batter in a single tin ,then steam for 18-20 minutes .
If using dhokla plates , then steam for 10-12 minutes. Check for its doneness by inserting a toothpick or knife as we do for cake.
Once steamed , give 5 minutes standing time and then remove .
Loosen the corners with a knife and invert it on a plate. Cut into squares.
In a bowl take sugar and ⅓ cup of water, let sugar dissolve. For this add 1 teaspoon lemon juice and set it aside.
Meanwhile prepare the tempering, Heat 2 tablespoon of oil in a tempering pan, add mustard seeds , jeera , sesame seeds , chopped chillies and curry leaves. Add in prepared sugar syrup carefully and bring it to boil.
Now pour the tempering over the precut khaman dhokla. Allow it to soak the sugar syrup .
Garnish with coriander leaves, grated fresh coconut (optional) .
Serve it with coriander mint chutney.
Manju
Looks delicious
Muktha
Thank u 🙂