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Soft and Spongy Khaman Dhokla recipe at home in just 20 Mins

dhokla
  • Prep Time
    10 Mins
  • Cook Time
    15 Mins
  • Serving
    6 People
  • View
    18

Snacks

dhokla

Khaman Dhokla, the most popular signature snack of Gujarat is much loved in all parts of the country. It is low caloried, soft, spongy, airy, light and easily digestible breakfast cum evening snack. A savory, sweet, tangy and mildly spiced steamed cake is finally tempered with mustard seeds and topped with fresh coriander and grated coconut. This goes well with mint and coriander chutney.
 

With this recipe you will learn how to make Dhokla at home with quicker & easier method. They are instant and you can make these Dhoklas in less than 30 minutes.  Really Khaman dhokla is very quick and almost fuss free. Plus, it tastes heavenly.

This Khaman Dhokla is hearty, healthy and steamed recipe, so it is low in calories. Which means it has health benefits too.

Khaman dhokla can be served as perfect breakfast recipe or as evening snack. Believe me, nothing could be simpler than this. Have a cup of tea/coffee and you are all set to enjoy this tasty healthy filling snack. Simply prepare the batter and steam it.  

An instant, easy and convenient recipe is just for you to give a healthy -yummy start to your day.
 

How to Make Dhokla at home

Ingredients

Directions

With this recipe you will learn how to make Dhokla at home with quicker & easier method. They are instant and you can make these Dhoklas in less than 30 minutes. Really Khaman dhokla is very quick and almost fuss free. Plus, it tastes heavenly. This Khaman Dhokla is hearty, healthy and steamed recipe, so it is low in calories. Which means it has health benefits too. Khaman dhokla can be served as perfect breakfast recipe or as evening snack. Believe me, nothing could be simpler than this. Have a cup of tea/coffee and you are all set to enjoy this tasty healthy filling snack. Simply prepare the batter and steam it.

Steps to make Dhokla at home

1 Step
dhokla steps 1

Add gram flour, sugar, salt, turmeric powder, chopped green chili, chopped ginger and citric acid to a large mixing bowl. Add 3/4 cups of water and whisk well to make a smooth and lump-free batter. Add more water if needed. Now, add oil and whisk again.

2 Step
dhokla steps 2

Cover the bowl with the lid, and keep the batter aside for 10 minutes.

3 Step
dhokla steps 3

Meanwhile, add 4 cups of water to a pressure cooker or steamer, let it come to a rolling boil.

4 Step
dhokla steps 4

When the water starts boiling, add the baking soda to the batter just before adding to the cooking container. Whisk briskly clockwise until batter is light, fluffy, and doubles in size. Dhokla batter is ready. Keep aside.

5 Step
dhokla steps 5

Grease the container. Pour the batter immediately into the greased container and spread evenly. Fill the container 3/8, as we do for cake baking.

6 Step
dhokla steps 6

Place it in a steamer or pressure cooker. Cover with the lid. Steam for 15 minutes. Insert a toothpick after 15 minutes; if it comes out clean, remove the dhokla from the pressure cooker. Once cooked, take out the container from the steamer and let it cool for a few minutes.

7 Step
dhokla steps 7

For the tempering, heat another pan with oil over moderate flame. Once the oil is sufficiently hot, add mustard seeds, curry leaves, sugar and vertically sliced green chilli.

8 Step
dhokla steps 8

Add 400ml of water to the pan and allow it to boil. After 2-3 boils, turn off the flame and add 1tbsp lemon juice. Pour this syrup on the Khaman Dhokla. Garnish with the tempering.

9 Step
dhokla steps 9

Tempering is ready. Pour the tempering over the prepared dhoklas and spread it evenly. Garnish with green coriander leaves and desiccated coconut. Serve warm or at room temperature with green/red chutney or ketchup.

Conclusion

Tips to remember - Beat dhokla batter a couple of times to get air into it. This will make the dhokla fluffy. Do this before adding baking soda. Make sure that the steamer is heated for at least 4-5 minutes before placing the plates filled with batter otherwise it may take more time to cook and the dhokla won't be spongy.

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