Khaman Dhokla

Khaman Dhokla in Marathi This is an instant version of famous Gujrathi Khaman Dhokla. This is a natu...

Khaman Dhokla in Marathi

This is an instant version of famous Gujrathi Khaman Dhokla.

This is a natural tea time snack. Good Dhokla is spongy in texture and bright yellow in color. It has great flavor from oil Tadka, lemon juice and sugar.

Servings: 15 medium pieces
Time: 35 t

Khaman Dhokla, Dhokla recipe, Gujarathi Dhokla, Instant Dhokla recipe, Recipe for Dhokla, Gujarati snacks, Indian Snack, Snacks recipe, Instant snacks recipeIngredients:
1 cup Chickpea Flour (Besan)
2 tbsp Rawa (Semolina)
1 cup thin buttermilk
2 tsp sugar
½ tbsp Chili Paste
½ tbsp Ginger Paste
1 tsp Turmeric Powder
2 tsp Eno Fruit Salt
1 tbsp Lemon Juice
1 tbsp vegetable oil
Salt to taste
For Tempering:
1 tablespoon oil
½ tsp mustard seeds
2 green chillies, chopped
½ tsp asafoetida (hing)
1 tbsp Lemon juice
1 teaspoons sugar
2 tbsp water
For Garnishing
Chopped coriander

Method:
1) Mix together besan, rawa, salt, 1 tbsp oil, 1 tbsp lemon juice, chili-ginger paste and one cup of buttermilk. Make a batter without lumps.
2) We'll cook the batter in 2 batches so divide batter into two different bowls. 3) For steaming dhokla, well be using 2 vessels - The outer pan/vessel with a lid and inner container for holding the batter. Now boil water in a deep pan (outer container) to produce steam. Grease a metal container (this is an inner container) with oil.
4) Now add 1 tsp Eno to one half of the batter and mix well in one direction. Pour the batter into greased container. Place this container in the boiling water inside the outer one. Take the pan lid and wrap tightly with a clean white cotton cloth. Cover the pan with this lid to trap the steam inside surrounding inner container. This will avoid dripping of water from steam into dhokla. Steam Cook for 18 minutes.
5) After Dhokla is cooked, take out dhokla and cut into cubes. Good Dhokla should be very light, yellow in color and should have fluffy, sponge like texture inside. Repeat the same process for the second half of the batter.
6) Heat remaining oil, add mustard seeds. As mustard starts crackling, add hing and chilies. Turn of the heat. Mix water, sugar and lemon juice together and mix it in Tadka. Mixing lemon water to tadka will help us giving flavor to all the dhokla cubes, as 1tbspoon oil Tadka would not be sufficient.
7) Boil tadka, after adding lemon water and then pour it over Dhokla cubes.

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Post a Comment Default Comments

  1. this is too complicated. please post a simple receipe for khamn

    ReplyDelete
  2. i follwoed the instructions exactly but mine did not look as fluffy as yours.. i am not sure what i might have done wrong...

    ReplyDelete
  3. its not so tough
    i'll surely try it out
    it hv some different steps from others
    so it must b delicious
    yummy..............

    ReplyDelete
  4. yeah its not at all tough recipe.. only for first time you will feel the tension that how will it come out?.. but do not worry.. it will become super :)

    ReplyDelete
  5. Khaman and dhokla are two different items.
    Khaman is used to prepared using chana dal or chana atta. dhokla made with rice, dal or rava (instant dhokla)

    ReplyDelete
  6. How do you make this using pressure cooker ?

    ReplyDelete
  7. Thanks Jigisha for this information !! It is really helpful.

    ReplyDelete

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