Khaman dhokla is a Soft and spongy cake made with besan flour, a steamed vegetarian snack from Gujarat made with a fermented batter. The batter is prepared using simple ingredients and steamed for 15 minutes. This is usually enjoyed as a breakfast with coriander chutney or pudina chutney.
The traditional khaman dhokla recipe is prepared by fermenting the dhokla batter overnight. instant dhokla recipe does not require any fermentation process. After the dhokla batter is prepared it can be cooked immediately. The instant recipes require a raising agent like Eno or fruit salt. If you follow each step of the recipe precisely, you will get perfectly soft and spongy dhokla.
Dhokla is a breakfast dish originating from the Indian subcontinent. The word dhokla means “sizzle” in the Gujarati language. Dhoklas are made from a batter of besan or rice flour, lemon juice, salt, and other spices such as chili pepper, turmeric powder, and mustard seeds. The Indian cuisine portal Zomato has called dhoklas “the most popular street food of India”, noting that they are traditionally sold by street vendors from an earthenware pot, and may be eaten hot or cold.
Dhokla can also be made using a tandoor oven in Bangladesh. The dish is prepared in a similar way to Dhokla, where chickpea batter is mixed with whole spices and water and then mashed up with a piece of clay, this is then put on a lump of hot coal in the tandoor and cooked in Nepal, dhokla can be made from different ingredients including besan and it is served with a chutney of green mango or aloo (potato) and green chili, sometimes also sprinkled with a bit of ginger, garlic, or lemon juice in Indonesia, it is known as “gulai kuning” (yellow rice cake) or “bakwan kuning” (yellow buns). It is commonly found in many Indonesian markets. The batter is made from glutinous rice
Step-By-Step to Make Perfect Khaman Dhokla at Home
Easy Khaman Dhokla Recipe (Authentic Gujarati Snack)
Ingredients:-
Preparation:-
To prepare batter Add 2 cups of gram flour to a bowl. Add salt as per taste, sugar 1 tsp, and turmeric powder. Pour enough water to form a flowy batter. Beat the batter for at least 5 mins to get a soft and spongy cake. Rest the batter for 10 to 15 mins.
Set a steamer and allow water to boil.
Grease the Baking tray.
After 15 minutes of resting add Leavening Agent, here i have used Eno sachet 5 gms. As soon as the Eno gets in contact with the batter fermentation starts to happen Mix well for a few seconds and transfer the batter immediately to the baking tray. Do not tap the tray let the air bubbles remain captured within the batter to get that porous texture
After the batter is poured into the tray. immediately transfer to the steamer. steam for 15 mins in medium-high flame.
After 15 mins insert a toothpick to check doneness. if the toothpick comes out clean dhokla is ready. Allow to cool and cut into shapes of your preference.
Prepare tadka or tempering, to a heated pan add oil, add mustard seeds, and as soon as it splutters add slit green chili and curry leaves. add salt and sugar, coriander leaves, and 2 tsp of lemon juice. allow to simmer for 2 mins and remove from flame, allow to cool.
Add the cooled tadka over the dhokla pieces, dhokla absorbs the moisture and becomes more soft and juicy. garnish with some coconut pieces. Enjoy the dhokla as such or with coriander chutney.
