Instant Khaman Dhokla Recipe

Cooking Directions

• STEP 1.In a bowl, mix together chickpea flour, yogurt, turmeric powder, ginger paste, green chili paste, lemon juice, salt, and water to make a smooth batter.
• STEP 2.Add eno fruit salt to the batter and mix well. The batter will become frothy.
• STEP 3.Grease a steamer plate or a baking dish with oil and pour the batter into it.
• STEP 4.Steam the batter for about 15-20 minutes or until a toothpick inserted comes out clean.
• STEP 5.Once done, remove from the steamer and let it cool for a few minutes.
• STEP 6.Cut the dhokla into square or diamond-shaped pieces.
• STEP 7.Heat oil in a small pan and add mustard seeds. Once they crackle, add curry leaves and green chilies. Pour this tempering over the dhokla pieces.
• STEP 8.Garnish with chopped coriander leaves and serve hot with green chutney.

Cooking Tips

• Make sure to mix the batter well to avoid any lumps.
• Do not overmix the batter after adding eno fruit salt, as it may result in a dense texture.
• You can adjust the spiciness by adding more or less green chili paste.
• To check if the dhokla is cooked, insert a toothpick in the center. If it comes out clean, it is ready.
• For a variation, you can also add grated coconut or sesame seeds to the batter.

Storage and Serving

• Instant Khaman Dhokla is best served fresh and hot.
• Leftover dhokla can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, steam the dhokla for a few minutes or microwave for a short duration.
• Serve the dhokla as a snack or as a part of a meal with green chutney or tamarind chutney.