Dhokla is an Indian Gujarati snack to be relished for breakfast or tea time, It can also be served as a side dish for dinner in Gujarati thalis. There are different types of dhoklas.
White Dhokla is made of batter derived from mixture of rice and Urad dal, whereas Khaman dhokla is typically made from Chickpeas gram and looks yellow in color. Khaman has become widely popular outside Gujarat. Khaman dhokla made from chickpea gram needs overnight soaking and is best way to make it. But in case if you need to make instant dhokla for guests you can try this way.
Is Khaman healthy?
Khaman dhokla is made mainly of besan, rava, little sugar and Indian spices. Besan has more good fat than whole wheat flour and also more protein content. Rich in complex carbohydrates and with a low glycemic index, besan is good for diabetics too.
Ingredients
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For Dhokla Batter
- For Tempering
Instructions
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For Batter
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Sieve 1 cup chickpea flour and transfer it in a big bowl.
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Add 3 TBSP of sugar
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Add salt as per taste
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Lemon Juice 1 TBSP
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Ginger Chilli paste 1 TBSP
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11/2 TBSP of Semolina
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Add 1 cup water in Batches. Mix well till there are no lumps
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Make sure the consistency is thick but flowing, Batter should not be watery.
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Add 1 1/2 tsp fruit salt on the batter and then add 1 tsp water on it.
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Now mix nicely and heavily, Batter should turn frothy and thick.
For Steaming
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Take a round deep dish with appx 8 inch round. Grease it with oil.
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Pour the Batter and steam for 10 mins
For Tempering
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Take 1 TBSP oil in a tempering or similar vessel
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1 TSP mustard seeds
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Once it splutters add 1 TSP sesame seeds
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Add Curry Leaves
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1/2 tsp Hing Powder
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1 TSP water
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Spread it evenly on the dhokla dish
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Scrape it from the sides and make squares
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Garnish it with shredded coconut and chopped cilantro
Notes
Tips for soft and spongy dhokla:
1)Don't add too much water in batter, If you add a lot of water to the batter, it's likely to lose its consistency and shape. And eventually, it won't become spongy. In some cases, it may not rise at all.
2)Fruit salt needs to be added on top of batter once it is ready and it needs to be added with 1 tbsp of water
3)Batter needs to be stirred heavily so it mixes well.
4)It should not be steamed for more than 10 mins.
So detailed recipe. I love this Dhokla recipe. I am definitely going to try 🙂