INSTANT DHOKLA RECIPE | EASY AND INSTANT: KHAMAN DELICIOUS DHOKLA

Dhokla is one of the most popular Gujarati snacks that is everyone's favourite! The wonderful combination of gram flour and spices that turn into a soft, juicy dhokla is just out of this world!

Khaman Dhokla is a popular snack from Gujrat in India.  Made with besan also known as gram flour or channa dal flour. A batter is made using gram flour and water. It is mildly flavored with green chillies and ginger and then steamed to make a soft and spongy cake. Flavored with lemon juice and ginger, these bites are garnished with tempered mustard seeds, curry leaves and green chillies.

Traditionally Khaman is steamed in a stovetop pressure cooker without the whistle. Or in a stovetop steamer, similar to the one’s used for idli.

WHY YOU WILL LOVE THIS KHAMAN DHOKLA?

1. This Khaman Dhokla recipe super easy to make.
2. It is lips mackingly delicious.  It is sure to tantalize your taste buds as it’s a bit sweet, savory and tangy with a very mild hint of heat from the chillies.
3. It is not only a perfect teatime snack, but it also makes a perfect warm breakfast.
4. These soft, spongy, savory cake bites are a great way to consume lentils.
5. Pack it as a side for lunch or as a snack.               

WHAT IS THE DIFFERENCE BETWEEN KHAMAN AND DHOKLA?

 One of the frequently asked questions is – what makes khaman different from dhokla?

To be honest, they are two completely different snacks. Both the varieties originate from the Indian state of Gujarat (western state of India) and are equally relished. Khaman Dhokla Recipe

 » Khaman is the instant one. It is made with either soaked chana dal or chickpea flour. It is yellow in color and is soft and airy in texture.

 » Dhokla preparation requires fermentation. The fermented batter is made with rice flour. Rice grains are soaked overnight to create a delicious snack the following day.

 Dhokla is white in colour and is a bit dense in comparison to khaman.

 

INGREDIENTS INSTANT DHOKLA –

HOMEMADE KHAMAN DHOKLA MIX

• 1 cup Besan (Chickpea flour/ Gram flour)
• 1.5 tablespoon Sooji (Semolina)
• A pinch of Hing
• 1 tablespoon Sugar
• Salt to taste

WET INGREDIENTS

• 1 teaspoon Crushed ginger and green chilies (optional)
• 1.5 teaspoon Eno (fruit Salt)
• 1/2 teaspoon Citric acid
• 2.5 tablespoon Oil
• 3/4 cup Water (may need to add less for that pouring consistency)

FOR TEMPERING

• 1 teaspoon Mustard seeds
• 12 small Curry leaves
• 1 teaspoon Sugar (optional)
• 3 tablespoon Water (optional)
• 5 small Green Chilies
• 1 tablespoon Oil 

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KHAMAN DHOKLA PREPARATION –

1. In a large bowl add besan, sooji, hing, salt, and sugar. 
2. You can store this mix in an airtight container and when ready mix in the ingredients mentioned under – "wet ingredients".
   
   
   
3. De-seed green chilies. Using a motor pestle pound chilies and ginger to a fine paste. 
4. Add oil, citric acid, green chili + ginger paste, and salt. Add water and mix until well blended.
1. TIP – Beat the dhokla batter a couple of times to incorporate air into it. This will result in a fluffy and light dhokla. This has to be done before adding eno.
5. Time to instantly ferment the batter by adding eno. 
6. Stir in eno and whisk until it is well blended. Wisk the batter in one direction – either clockwise or anti-clockwise. The batter will become frothy, and double in size.
1. TIP- Do not whisk after the batter has become frothy. The batter at this point should be of thick flowing consistency.
7. Fill a large pan with water and place a trivet at the base. 
8. Instantly transfer the batter to a greased container. Place this container over the trivet.
   
   
   
9. Cover it with a lid and steam khaman for about 15- 20 minutes.
10. When the cooking time is up, carefully remove the khaman container from the steamer and set it on the counter.
11. Insert a toothpick to check if khaman is properly cooked. It should come out clean. Allow it to cool for 10 minutes. 
12. Insert a knife around the edges to loosen up Khaman. Flip it over onto a plate.
13. Perfectly steamed Khaman is ready for tempering. Using a sharp knife cut khaman into pieces.
14. Don’t press the knife down rather cut it the way we cut a cake. Holding a knife insert the pointy side of the knife first in the Khaman, lift it a little and again cut gently, keep repeating till all the pieces are cut. This way you will get perfect fluffy pieces.

MAKING IN MICROWAVE DHOKLA –

1. Pour batter in a greased microwave bowl. 
2. Cook for 3-4 minutes (depending on the microwave, cooking times may vary). Carefully remove the dhokla from the bowl. 
3. Check for doneness – Insert a toothpick, if the toothpick comes out with some batter, return it to the microwave and cook for another 30 seconds.
4. Allow it to cool. Cut into squares and prepare the tempering.

MAKING TEMPERING –

1. In a pan heat oil, add green chilies and let it crackle on a low flame. 
   
   
   
2. Add curry leaves and when they are crisp, add sugar, and water. Mix to combine.
3. Pour this hot mixture over steamed khaman. 

Enjoy this delicious and nutritious Gujarati snack with the chutney of choice.

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