Khaman Dhokla (Instant Dhokla) - recipe by Inara submitted on 06-12-2008
Dhokla is a traditional Gujarathi dish made with chikpea flour(besan) in which the besan is traditionally mixed with sour curd and allowed to ferment. It is then spiced with green chillies and steamed and cut into small pieces. This recipe is an instant version of dhokla in which we use citric acid and baking soda which makes the dhoklas light and spongey. The same recipe can be used to make rawa dhokla(sooji dhokla) made with semolina. It is usually served with green chutney and had as a snack or a complete meal. Ingredients
Batch I
Gram flour(Besan) - 1 1/2 cup
Sugar - 3-4 tsp
Oil - 1 tblsp
Citric acid - 1/2 tsp
soda-bi-carb( Baking Soda) - 1/2 tsp
Salt - to taste
Lemon juice - 3-4 drops
Turmeric Powder - 1/4 tsp
Batch II
Oil - 1 tblsp
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Sesame seeds - 1/4 tsp
Asaefoetida - a pinch
Curry leaves - 5-6
Water - 1/2 cup
Sugar - 1 tsp
Cilantro - for garnish
Grated coconut - for garnish
Sev - for garnish
Method
1. Mix all the ingredients from batch I in a bowl with water enough to make a thick paste(like idli batter).
2. Blend it well with a hand blender or with hand.
3. Steam it for 15 minutes on high flame.
4. Cut it into square pieces.
5. Tempering: Heat 1 tbsp oil. Add jeera(cumin), rai(mustard seeds), til(sesame seeds), hing(asaefoetida) and karipatta(curry leaves). When it splutters add 1/2 cup water and 1 tsp sugar.
6. Pour this water slowly on dhokla pieces.
7. Garnish this with fresh coriander, shredded fresh coconut and sev. Serve with green chutney. Comments Comment by deepti tyagi tyagi
hi,i want to add if you soak dhokla batter for 30 minutes u will get better results and if u use eno powder when keeping it for steaming u'll get better results.One thing more use grated radish, green chutney n tamarind chutney with corriender or radish chpped leaves. Reply :- Nice tips. Thanks for sharing. |
Comment by shmi Shenoy
hi,
the receipe taste was awesome.. .but it was hard. can you give me tips on making it very soft like you at it in restaurant.
do i have to blend it for a long time till ... give me tips on how long i need to blend....
thanks in advance Reply :- The baking soda should make it really soft. I'm not sure why yours tuned hard. |
Comment by Ritambhara pathak
please give meanings of cilantro &the meaning of splutters
needless to say your dishes are superb Reply :- Cilantro is also called dhanya or corriander leaves. Splutters means popping the seeds. It is also called thadka or bagar. |
Comment by Shweta Bongale
I tried this recipe just now for my little daughter (13 months).. and she enjoyed eating it.. wowww!!!!! .Thanks a lot for this recipe.
Could you please add some more instant recipes.. Reply :- Good.. I'll surely add more instant recipes. |
Comment by Aarthi Prasanna interested Reply :- Thank You |
Comment by rita rodrigues on 27 November 2009 15:18PM hi, i want to know if we can replace citric acid with white vinegar
Rita Reply :- I am not sure. |
Comment by Aparna Ranish on 27 July 2009 09:44AM hi dahlia Can we miss out citric acid .. cos i don have them ... i have been longing to make this .. i had once in a gujju party.
or can u gimme the procedure for that traditional one soaking in curds for long.
tx a ton
appu Reply :- Hi Aparna, Without the citric acid you will not get the tang that is needed for the dhoklas. |
Comment by anju sharma on 31 July 2009 11:11AM hiiiiiiiiiiiiiiiiiiiiiiii Reply :- Hi Anju |
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