Khaman Dhokla is a famous Gujarati dish which can be had as a snack or even as a breakfast with green chutney or sweet tamarind chutney. Traditionally Gujaratis prepare Khamon dokla by soaking rice, urad dal and channa dal for 8 hours, then they grind it, ferment it for another 8 hours and then steam it. But I have prepared dhokla with besan and this is an instant version of dhokla which you can prepare in a matter of 15 minutes.Today let us learn how to make Instant dhokla and Green chutney following this easy dokla recipe.
Enjoy more Gujarathi Recipes like Dal Dhokli, handvo etc .
Watch the video of making Instant Dhokla
Instant Besan Dhokla
Serves: 3-4
Ingredients needed
Besan – 1 cup (bengal gram flour/kadalai mavu)
Rava/Sooji – 1 1/2 tbsp
Sugar – 3 tsp or as per taste (powdered)
Lemon juice – 1 tbsp
Turmeric powder – 1/4 tsp
Oil – 1 tbsp
Ginger-green chilli paste -1 tsp
Salt as required
Eno Fruit salt – 1 1/4 tsp
For the Seasoning
Oil – 1 tbsp
Mustard seeds – 1 1/2 tsp
Hing – a generous pinch
Green chilli – 1 finely chopped
White sesame seeds/til – 2 1/2 tsp
Water – 1/3 cup
For Garnishing
Grated coconut as needed
Coriander leaves – as needed (finely chopped)
Preparation
Grease the tray/tin in which you are going to steam dhokla with oil. I used a 6 inch square cake tin with 2 inches depth.
Method
In a bowl, mix bengal gram flour (besan/kadalai mavu) and semolina (rava/sooji).
Add powdered sugar, turmeric powder.
Add ginger-green chilli paste, oil and salt needed.
Add lemon juice.
First add little water and mix well like a paste. Make sure there are no lumps.
Then add more water. The dokla batter should be neither thick nor thin but should be of dropping consistency. Adjust sweetness and sourness according to your taste. (I added approximately 3/4 cup of water in total. This is just for you to get an idea)
Now add fruit salt/eno and mix briskly. Pour the batter into the greased tray and place it on the stand kept inside the steamer. (use only plain eno, not flavored ones)
Steam for 15 minutes or until cooked. (you should steam immediately after adding fruit salt)
Insert a toothpick or fork in the center of the dhokla, if it comes out clean, the dhokla is done.
See the picture below – It has come out beautifully, so soft and spongy!
Preparing tadka –
Heat a tbsp of oil, add mustard seeds, when it splutters, add hing, green chillies and sesame seeds. After that switch off the flame.
Let it cool for 2 seconds, then add 1/3 cup water to the seasoning. Now pour the tadka with the water evenly over the dhokla and in between the cuts (We add water to get soft and spongy dhokla). Let the dhokla absorb the water.
Garnish with freshly grated coconut and coriander leaves.
Remove the pieces on a serving plate and enjoy with green chutney.
| Spongy Dhokla with Tea |
Green chutney recipe
Coriander leaves – 1 bunch
Mint /Pudina – 1/2 a bunch
Green chilli – 2-3
Ginger – 1/2 inch piece
Roasted cumin powder – 1/2 tsp
Gram dal/pottukadalai – 1 tsp
Salt as required
Lemon juice – 2 tsp
For the seasoning
Oil – 2 tsp
Mustard seeds – 3/4 tsp
Method
Grind everything together to a fine paste with cold water. Heat oil, add mustard seeds, when it splutters, add the seasoning to the chutney. Serve it as a side dish for dhokla.
Recipe Card For Instant Besan Dhokla
Khaman Dhokla is a famous Gujarati dish which can be had as a snack or even as a breakfast with green chutney or sweet tamarind chutney. This version is instant and can be made in just 15 minutes.
- 1 cup Bengal Gram Flour (besan, kadalai mavu)
- 1 1/2 tbsp Rava/Sooji
- 3 tsp Sugar (powdered) (or as required)
- 1 tbsp Lemon juice
- 1/4 tsp Turmeric powder
- 1 tbsp Oil
- 1 tsp Ginger-green chilli paste
- Salt as required
- 1 1/4 tsp Eno Fruit salt
- 1 tbsp Oil
- 1 1/2 tsp Mustard seeds
- 1 pinch Hing
- 1 Green chilli (slit or chopped)
- 2 1/2 tsp White sesame seeds/til
- 1/3 cup Water
- Grated coconut as needed
- Coriander leaves as needed (finely chopped)
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Grease the tray in which you are going to steam dhokla with oil.
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Bring water to boiling point and keep everything ready for steaming as you have to steam immediately after adding the fruit salt. Place a stand inside the steamer.You will be placing the tray on top of this stand.
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In a bowl, mix besan, sooji, sugar, lemon juice, turmeric powder, oil, ginger-green chilli paste and salt needed.
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First add little water and mix well like a paste. Make sure there should be no lumps.
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Then add more water. The dokla batter should be neither thick nor thin but should be of dropping consistency. Adjust sweetness and sourness according to your taste.
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Now add fruits salt and mix briskly. Pour the batter into the greased tray and place it on the stand kept inside the steamer.
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Steam for 15 minutes or until cooked.(you should steam immediately after adding fruit salt)
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Once cooked, let it cool a little, then invert it on a plate. With a sharp knife, cut the dhokla but do not remove the pieces.
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Heat a tbsp of oil, add mustard seeds, when it splutters, add hing, green chillies and sesame seeds.
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After that switch off the flame, add water to the seasoning. Now pour the tadka with the water evenly over the dhokla and in between the cuts (We add water to get soft and spongy dhokla). Let the dhokla absorb the water.
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Garnish with freshly grated coconut and coriander leaves.
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Remove the pieces on a serving plate and enjoy with green chutney.
You can check this detailed recipe of Green Chutney
Meet you all again with more interesting recipes, until then it is bye from Padhu of Padhuskitchen.com
View Comments (24)
Love ths recipe...bookmarkd
Wish to have some dhoklas rite now..lovely dish.
mouthwatering recipe.. nice clicks
soft and spongy dhokla..perfectly done..
Perfect texture, perfect sponge and perfect color!!
That's called 'Dhokla Kamaal'. :)
you wont believe, but dhokla is my favorite dish when I have chappati and dhokla as a choice ;)
I will ask amma to try this. Nice preparation Padhu... hey! I came to know today that your name is Padma, was thinking your name is Padhu... :)
gr8 recipe
Great recipe dear..:)) Lovely..
Reva
looks delicious...
I love this..Thanks for the recipe..This looks mouthwatering
Aarthi
http://yummytummy-aarthi.blogspot.com/