Tag Archives: dhokla recipe

Sandwich Dhokla | Double Layered Dhokla | Gujarati Instant Sandwich Dhokla

Sandwich Dhokla | Double Layered Dhokla | सैंडविच ढोकला | Gujarati Instant Sandwich Dhokla

Layers of spicy chutney, sandwiched within layers of dhokla make a sumptuous snack. Have this soft and puffy Sandwich dhokla oozing with flavors anytime. Making it is really easy and it is a fuss free recipe that wouldn’t take much of your time.

Here is a step by step recipe with picture to make Sandwich dhokla. I am sure you with your friends and family will enjoy every bite of it.

Direction :

Getting Ready :

Take 1.5 cup chickpea flour, also 1 cup whisked curd in a bowl and make a smooth batter by mixing the two. Make sure you have preciously sieved the chickpea flour. If batter seems dense add little water. We have used less than ¼ cup water in it.

sandwich dhokla

Take a thali and grease it with a little oil.

sandwich dhoklaMaking:

Once batter is of right consistency then add 1 tsp sugar to it, 2 tsp oil, ¾ tsp salt or to taste. Mix all ingredients well until sugar dissolves. Keep the batter aside for 10 to 15 minutes to set.

sandwich dhokla
After 10 min the batter is puffed up and ready. Divide batter in 2 parts and keep in separate bowls. Add 3/4 tsp eno fruit salt to one bowl of the batter.

sandwich dhokla
Place a vessel to heat on flame. Put a jali stand in it then add 2 to 2.5 cup water. Turn on the flame. Cover the lid of the vessel and let water boil.

sandwich dhokla

Once puffy, pour batter on thali, tap and spread evenly. Meanwhile also check the water.

sandwich dhokla
Reduce the flame, while you place the thali in vessel to prevent from burning. After placing the thali increase flame. Cook the dhokla for 5 minutes on high flame.

sandwich dhokla
After 5 minutes, take out the thali, spread chutney over the layer. We have taken ½ cup chutney. Spread it lightly so that the layer below isn’t mashed.

sandwich dhokla
After spreading chutney, Take the other bowl of batter left and add remaining eno fruit salt to it. Mix well. Spread batter over chutney layer lightly so that the layer below isn’t mashed.

sandwich dhokla
Put the thali back into the vessel carefully. Cook the dhokla for 12 to 14 minutes on high flame.

sandwich dhokla
After 15 minutes, poke it with a knife and check. Dhokla is ready if knife comes out clean.Dhokla is ready, turn off flame.

sandwich dhokla
To take out the dhokla, separate it from the edge of the plate with a knife. Move the knife forward. Place another plate over it and flip it. Tap the plate to take out dhokla.

sandwich dhokla
For tempering taken a pan, put 1 tbsp oil, heat it . Add add ½ tsp black mustard, let it crackle, then add ½ cup water, add 1 tsp sugar to it. Cook till sugar dissolves.

sandwich dhoklaServing:

Cut the slice of dhokla, spread tempering over it and serve to friends and family. You can have it with green coriander chutney, peanut chutney, tomato sauce.

sandwich dhoklaSuggestion:

  • You can take green coriander, sesame seeds. If you take sesame seeds, add it while you prepare the tempering.
  • You can also make it from semolina or from dal batter.

Sandwich Dhokla | Double Layered Dhokla | Gujarati Instant Sandwich Dhokla sandwich-dhokla
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour - 1.5 cup (150 gms)
  • Whisked Curd - 1 cup
  • Green Coriander chutney - ½ cup
  • Oil - 2 to 3 tbsp
  • Fresh Coconut - 2 to 3 tbsp (grated)
  • Black Mustard - ½ tsp
  • Curry leaves - 10 to 12
  • Sugar - 2 tsp
  • Salt - ¾ tsp or to taste
  • Green chili - 2 (finely chopped)
Instructions
  1. Take 1.5 cup chickpea flour, also 1 cup whisked curd in a bowl and make a smooth batter by mixing the two. Make sure you have preciously sieved the chickpea flour. If batter seems dense add little water. We have used less than ¼ cup water in it.
  2. Take a thali and grease it with a little oil.
  3. Once batter is of right consistency then add 1 tsp sugar to it, 2 tsp oil, ¾ tsp salt or to taste. Mix all ingredients well until sugar dissolves. Keep the batter aside for 10 to 15 minutes to set.
  4. After 10 min the batter is puffed up and ready. Divide batter in 2 parts and keep in separate bowls. Add ¾ tsp eno fruit salt to one bowl of the batter.
  5. Place a vessel to heat on flame. Put a jali stand in it then add 2 to 2.5 cup water. Turn on the flame. Cover the lid of the vessel and let water boil.
  6. Once puffy, pour batter on thali, tap and spread evenly. Meanwhile also check the water.
  7. Reduce the flame, while you place the thali in vessel to prevent from burning. After placing the thali increase flame. Cook the dhokla for 5 minutes on high flame.
  8. After 5 minutes, take out the thali, spread chutney over the layer. We have taken ½ cup chutney. Spread it lightly so that the layer below isn’t mashed.
  9. After spreading chutney, Take the other bowl of batter left and add remaining eno fruit salt to it. Mix well. Spread batter over chutney layer lightly so that the layer below isn’t mashed.
  10. Put the thali back into the vessel carefully. Cook the dhokla for 12 to 14 minutes on high flame.
  11. After 15 minutes, poke it with a knife and check. Dhokla is ready if knife comes out clean.Dhokla is ready, turn off flame.
  12. To take out the dhokla, separate it from the edge of the plate with a knife. Move the knife forward. Place another plate over it and flip it. Tap the plate to take out dhokla.
  13. For tempering taken a pan, put 1 tbsp oil, heat it . Add add ½ tsp black mustard, let it crackle, then add ½ cup water, add 1 tsp sugar to it. Cook till sugar dissolves.
  14. Cut the slice of dhokla, spread tempering over it and serve to friends and family. You can have it with green coriander chutney, peanut chutney, tomato sauce.

 

Rava dhokla recipe – Instant Sooji Dhokla Recipe

Rava dhokla recipe – Instant Sooji Dhokla Recipe

Rawa dhokla is an instant version of traditional Guajarati dhokla recipe. It is authentically prepared with chickpea flour but this recipe of semolina dhokla can be made instantly without any hustle and bustle. Rawa dhokla is made with semolina, curd, lemon, eno fruit salt and few more Indian spices.

Rawa dhokla tastes as delicious as chickpea flour dhokla. It turns out as spongy and juicy as the dhokla purchased from market. Prepare this finger-licking dhokla for your family. They will love it for sure! So, try out this semolina dhokla recipe with easy to follow step-by-step instructions.

Directions

Getting ready:

Take a vessel fill it with 2.5 to 3 cups of water and place the net stand into it. Cover and let it simmer. So that steam gets generated inside it.

rawa dhokla

Grease a plate with some oil for making dhokla.

rawa dhoklaMaking:

In a big mixing bowl, take semolina and add curd to it. Mix the semolina really well into the curd to dissolve the lumps completely. Whisk both semolina and curd together with the spatula until it becomes smooth in texture.

rawa dhokla

Further add lemon juice, grated ginger, chopped green chilly, turmeric powder and salt into the semolina mixture. Stir it well until the spices mixes completely with the semolina and curd mixture. Keep whisking for few minutes to dissolve the lumps.

rawa dhokla

Further add chopped coriander leaves followed by 1 tbsp of oil. Mix everything really well. Add ¼ cup of water into the semolina-curd mixture and whisk it well until it becomes smooth and thick in consistency. Keep the batter aside for 20 minutes to set.

rawa dhokla

Dhokla batter is raised now. Further add eno fruit salt into the batter and mix the batter nicely. Don’t whisk it too much. Batter has become fluffy. Pour the dhokla batter into the greased plate. Spread the batter evenly on the plate.

rawa dhokla

Remove the lid from the vessel. Water is boiling now. Carefully place the plate on the net stand. Cover the vessel again and let the dhokla steam for about 18-20 minutes or until it gets cooked aptly.

rawa dhokla

After 20 minutes, remove the lid and check the dhokla. For this, poke a knife inside the dhokla and if it comes out clean that means dhokla is cooked aptly. Let the dhokla cool down for a while and then take out the plate from the vessel.

rawa dhokla

After the dhokla cools down completely then transfer it to a serving late. For this, pass a knife along the edge of the dhokla. Place the serving plate on the plate and flip it. Cut the dhokla into square shape or any desired shape or size.

rawa dhokla

For tempering, heat a small pan with 2 tbsp of oil. After the oil is heated then splutter red mustard seeds. Then add sesame seeds and allow it to splutter too further add green chillies. Saute for a while. Turn off the flame.

rawa dhokla

Pour this tempering evenly on the dhokla. Rava dhokla is now ready to serve.

rawa dhoklaServing:

Garnish this spongy and mouth-watering rava dhokla with some chopped green coriander and serve it along with green chutney or mint chutney and relish eating.

rawa dhokla

Suggestions

  • Don’t whisk the batter too much after adding eno fruit salt. If you will whisk it too much than the air bubbles will get destroyed and the dhokla will not become spongy.

Rava dhokla recipe - Instant Sooji Dhokla Recipe rawa dhokla
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina – 1 cup
  • Curd – 1 cup
  • Green coriander – 1 small bowl (finely chopped)
  • Lemon – 1 small size (take its juice)
  • Ginger – 1 inch baton (grated) or 1 tsp paste
  • Green chilly – 1 (finely chopped) and 2 vertically halved
  • Salt – ½ tsp or to taste
  • Turmeric powder – 2-3 pinches
  • Oil – 2-3 tbsp
  • Red mustard seeds – ½ tsp
  • Sesame seeds – 1 tsp
  • Eno fruit salt – ½ tsp
Instructions
  1. Whisk the curd until it becomes smooth.
  2. Take a vessel fill it with 2.5 to 3 cups of water and place the net stand into it.
  3. Cover and let it simmer. So that steam gets generated inside it.
  4. Grease a plate with some oil for making dhokla.
  5. In a big mixing bowl, take semolina and add curd to it. Mix the semolina really well into the curd to dissolve the lumps completely.
  6. Whisk both semolina and curd together with the spatula until it becomes smooth in texture.
  7. Further add lemon juice, grated ginger, chopped green chilly, turmeric powder and salt into the semolina mixture.
  8. Stir it well until the spices mixes completely with the semolina and curd mixture. Keep whisking for few minutes to dissolve the lumps.
  9. Further add chopped coriander leaves followed by 1 tbsp of oil. Mix everything really well.
  10. Add ¼ cup of water into the semolina-curd mixture and whisk it well until it becomes smooth and thick in consistency. Keep the batter aside for 20 minutes to set.
  11. Dhokla batter is raised now. Further add eno fruit salt into the batter and mix the batter nicely. Don’t whisk it too much. Batter has become fluffy.
  12. Pour the dhokla batter into the greased plate. Spread the batter evenly on the plate.
  13. Remove the lid from the vessel. Water is boiling now. Carefully place the plate on the net stand.
  14. Cover the vessel again and let the dhokla steam for about 18-20 minutes or until it gets cooked aptly.
  15. After 20 minutes, remove the lid and check the dhokla. For this, poke a knife inside the dhokla and if it comes out clean that means dhokla is cooked aptly.
  16. Let the dhokla cool down for a while and then take out the plate from the vessel.
  17. After the dhokla cools down completely then transfer it to a serving late. For this, pass a knife along the edge of the dhokla. Place the serving plate on the plate and flip it.
  18. Cut the dhokla into square shape or any desired shape or size.
  19. For tempering, heat a small pan with 2 tbsp of oil. After the oil is heated then splutter red mustard seeds.
  20. Then add sesame seeds and allow it to splutter too further add green chillies. Saute for a while. Turn off the flame.
  21. Pour this tempering evenly on the dhokla. Rava dhokla is now ready to serve.
  22. Garnish this spongy and mouth-watering rava dhokla with some chopped green coriander and serve it along with green chutney or mint chutney and relish eating.

 

 

Idli Dhokla Recipe

Idli Dhokla Recipe – South Indian Idli Dhokla Recipe

Idli Dhokla is the simple recipe one can prepare any time without any laborious preparation. This dhokla is similar to regular idli and is also firm from outside. The only ingredients required for making idli dhokla are chickpea flour, semolina and curd as the main ingredient along with ginger, turmeric, sugar, salt, lemon, green coriander and fresh coconut which are always available in kitchen. We all relish eating spongy, very soft and sweet-sour dhokla prepared in very less oil. This soft, fluffy, mildly zingy dhokla sums up to a great snack anytime of the day.

Idli dhoklas are so soft and spongy that it will melt in your mouth. Whenever there is less time and you can think of nothing then this recipe will help you out. Serve these tempting idlis as a snack or a main course with side assortment of any Indian chutney or dip. Kids will relish eating idli dhokla if served with tomato sauce. Everyone will enjoy these spongy, soft and mouthwatering idlis for sure! So, try this recipe with simple to follow step-by-step instructions and impress your dear ones. Enjoy!

Directions

Getting ready:

1.  Strain chickpea flour through a sieve in a big bowl.


2.  Grease each mold on the idli stand with some oil.


3.  Place a big vessel on flame for making the idlis and pour 2 cups of water into it.

Making:

4.  Add semolina and curd to the sieved chickpea flour along with ½ cup of water. Whisk them well to prepare a lump-free batter.


5.  Then add salt, ginger paste and 2 tbsp lemon juice in the batter followed with 2 tsp of sugar and turmeric powder. Mix everything really well. Cover and keep the prepared batter aside for 10 minutes to set.


6.  After 10 minutes, add eno fruit salt to the raised idli batter. Mix it well.


7.  Pour the batter equally in the greased moulds with the help of a spoon. Set them on stand.


8.  Place the stand in the water filled vessel. Put the lid on and cook the idlis on medium flame so that the water doesn’t get evaporated                   quickly.


9.  Let the idlis steam for 15 minutes. After that, uncover the utensil and check whether the idlis are cooked or not. To check, poke a knife in       an idli. If it comes out clean this means they are perfectly cooked.


10.  Put the flame off. Take the stand out from the vessel and let it cool for a while.


11.  Meanwhile prepare the tempering. For this, heat 2-3 tsp oil in a wok. When oil starts to fume, splutter mustard seeds first. Then add curry leaves and saute it for a while.


12.  To this add ½ cup of water along with salt and sugar. Put off the flame when everything is dissolved completely.


13.  Separate the idlis from mold with the help of a knife and transfer them on a plate.


14.  Spread this tempering all over the idli dhokla with a spoon. Spongy and scrumptious Idli dhokla is ready to serve.

Serving:

15.  Garnish these yummylicious idlis dhokla with chopped green coriander and grated coconut and serve them with coriander chutney,                   coconut chutney, tomato sauce or any other chutney you like and enjoy!

Suggestions

  • Idli batter should not be too thick or too runny.
  • Don’t whisk the batter too much after adding eno fruit salt to it else the air created in the batter will get released and the Idli will neither rise   nor will become spongy.
  • Cover the vessel properly so the steam doesn’t escape.

Easy Idli Dhokla- Dhokla Recipe Idli Dhokla Recipe
Author: 
Recipe type: Snack
Cuisine: Indian
Serves: 12 Idlis
 
Ingredients
  • Chickpea flour – 1 cup (150 grams)
  • Semolina – ½ cup (75 grams)
  • Curd – ¾ cup
  • Fresh coconut – 2 tbsp (grated)
  • Green coriander – 1-2 tbsp (finely chopped)
  • Oil – 3-4 tbsp
  • Mustard seeds – ½ tsp
  • Curry leaves – 15-20
  • Sugar – 3 tsp
  • Eno fruit salt – ¾ tsp
  • Salt – more than 1 tsp or to taste
  • Ginger paste – ½ tsp
  • Lemon – 1
  • Turmeric powder – ¼ tsp
Instructions
  1. Strain chickpea flour through a sieve in a big bowl.
  2. Grease each mold on the idli stand with some oil.
  3. Place a big vessel on flame for making the idlis. Pour 2 cups of water in the utensil for steaming idlis.
  4. Add semolina and curd to the sieved chickpea flour along with ½ cup of water. Whisk them well to prepare a lump-free batter.
  5. Then add salt, ginger paste and 2 tbsp lemon juice in the batter followed with 2 tsp of sugar and turmeric powder. Mix everything really well. Cover and keep the prepared batter aside for 10 minutes to set.
  6. After 10 minutes, add eno fruit salt to the raised idli batter. Mix it well..
  7. Pour the batter equally in the greased moulds with the help of a spoon. Set them on stand.
  8. Place the stand in the water filled vessel. Put the lid on and cook the idlis on medium flame so that the water doesn’t get evaporated quickly.
  9. Let the idlis steam for 15 minutes. After that, uncover the utensil and check whether the idlis are cooked or not. To check, poke a knife in an idli.If it comes out clean this means they are perfectly cooked.
  10. Put the flame off. Take the stand out from the vessel and let it cool for a while.
  11. Meanwhile prepare the tempering. For this, heat 2-3 tsp oil in a wok. When oil starts to fume, splutter mustard seeds first. Then add curry leaves and saute it for a while.
  12. To this add ½ cup of water along with salt and sugar. Put off the flame when everything is dissolved completely.
  13. Separate the idlis from mold with the help of a knife and transfer them on a plate.
  14. Spread this tempering all over the idli dhokla with a spoon. Spongy and scrumptious Idli dhokla is ready to serve.
  15. Garnish these yummylicious idlis dhokla with chopped green coriander and grated coconut and serve them with coriander chutney, coconut chutney, tomato sauce or any other chutney you like and enjoy!

 

Dhokla Recipe in Microwave

How to make Besan Dhokla in Microwave – video

Who doesn’t relish eating scrumptious dhokla? Dhokla is one of the popular recipes of Gujarat. We all relish eating spongy, very soft and sweet-sour dhokla prepared in very less oil. This soft, fluffy, mildly zingy dhokla sums up to a great snack anytime of the day. I personally, do like eating dhokla and often make it a light snack at my home.

We usually steam the dhokla over a flame and it gets little fussy to do so. But, we can make Dhokla in microwave as well and making it is really less time consuming as well. Making dhokla only need chickpea flour and semolina as its main ingredient.  After the tempering of green chilies, red mustard seeds and curry leaves this microwave baked dhokla will become more scrumptious. Serve baked dhokla to your guests and they will definitely devour this mouth-watering Gujarati snack. Try out this delicious snack recipe prepared with simple ingredients with this easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

1. Strain chickpea flour through a sieve to make it lump-free.

Making:

2. Take chickpea flour in a bowl, add water and make a batter.

microwave dhokla

3. Add semolina in the batter and mix well to prepare a smooth batter. Make sure the batter is not too thick or too watery.

microwave dhokla

4. Add ginger, salt and 1 tsp sugar to the chickpea and semolina batter and mix it completely.

microwave dhokla

5. Then pour squeezed lemon in the batter and let it rest for 20 minutes so that the semolina and chickpea flour rises. Dhokla batter is ready. ¾ cup of water has been used for this batter.

dhokla recipe

6. After 20 minute, add eno fruit salt to the batter and mix it well until it starts rising.

dhokla recipe

7. To prepare dhokla in microwave, a 7-8 inch diameter microwave friendly utensil is required. Transfer dhokla batter to the greased microwave friendly utensil. Tap the utensil to level the batter. Cover the utensil.

dhokla recipe

8. Bake the batter at highest temperature for 3 minutes. Check whether dhokla is ready by poking a knife in the prepared dhokla. If batter sticks to the knife then put it back in the microwave for another 1 minute and 2 minutes standing time. Again check the dhokla, the knife should come clean. Dhokla in microwave is ready.

microwave dhokla

9. Pass a knife between the utensil and dhokla then flip the utensil on a plate. Dhokla will be out on a plate.

dhokla recipe

10. Cut dhokla into pieces according to your choice. Dhokla is ready to be tempered.

dhokla recipe

11. For this, heat a pan on the flame with oil. Splutter red mustard seeds. Then add curry leaves and sesame seeds. After roasting of sesame seeds add slit green chilies and cook for a while.

microwave dhokla

12. Add half cup water to the tempering and remaining 1 spoon sugar. While boiling make sure sugar is dissolved completely in the tempering. Dhokla tempering is ready.

dhokla recipe

13. Spread the tempering with the help of a spoon all over the dhokla pieces. The water in the tempering will get absorbed in dhokla and it will become soft.

microwave dhoklaServing:

14. Garnish dhokla with chopped coriander leaves and grated coconut. Soft microwave dhokla is ready to serve.

microwave dhoklaSuggestions

• Here we have used lemon juice in the dhokla batter. Instead of lemon, ½ tsp citric acid dissolved in water can also be used.

• 1 cup curd can also be used, for this mix chickpea flour and semolina in the same way with curd

Dhokla Recipe in Microwave Dhokla Recipe in Microwave
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour – 1 cup
  • Semolina – ¼ cup
  • Lemon – 1 medium sized
  • Ginger – ½ inch piece grated
  • Sugar – 2 tsp
  • Salt – ¾ tsp
  • Eno fruit salt – 1 tsp
  • Green chilly – 2 slit in half
  • Green coriander – 2 tbsp finely chopped
  • Oil – 1 tbsp
  • Dry coconut – 1 tbsp (as desired)
  • Red mustard seeds – ½ tsp
  • Curry leaves – 5-6
  • Sesame seeds – 1 tsp
Instructions
  1. Strain chickpea flour through a sieve to make it lump-free.
  2. Take chickpea flour in a bowl, add water and make a batter.
  3. Add semolina in the batter and mix well to prepare a smooth batter. Make sure the batter is not too thick or too watery.
  4. Add ginger, salt and 1 tsp sugar to the chickpea and semolina batter and mix it completely.
  5. Then pour squeezed lemon in the batter and let it rest for 20 minutes so that the semolina and chickpea flour rises. Dhokla batter is ready. ¾ cup of water has been used for this batter.
  6. After 20 minute, add eno fruit salt to the batter and mix it well until it starts rising.
  7. To prepare dhokla in microwave, a 7-8 inch diameter microwave friendly utensil is required. Transfer dhokla batter to the greased microwave friendly utensil. Tap the utensil to level the batter.
  8. Cover the utensil.
  9. Bake the batter at highest temperature for 3 minutes. Check whether dhokla is ready by poking a knife in the prepared dhokla. If batter sticks to the knife then put it back in the microwave for another 1 minute and 2 minutes standing time. Again check the dhokla, the knife should come clean. Dhokla in microwave is ready.
  10. Pass a knife between the utensil and dhokla then flip the utensil on a plate. Dhokla will be out on a plate.
  11. Cut dhokla into pieces according to your choice. Dhokla is ready to be tempered.
  12. Heat a pan on the flame with oil. Splutter red mustard seeds. Then add curry leaves and sesame seeds. After roasting of sesame seeds add slit green chilies and cook for a while.
  13. Add half cup water to the tempering and remaining 1 spoon sugar. While boiling make sure sugar is dissolved completely in the tempering. Dhokla tempering is ready.
  14. Spread the tempering with the help of a spoon all over the dhokla pieces. The water in the tempering will get absorbed in dhokla and it will become soft.
  15. Garnish dhokla with chopped coriander leaves and grated coconut. Soft microwave dhokla is ready to serve.

 

Instant Khaman Dhokla Recipe without eno

Dhokla Recipe – Besan Dhokla without ENO – How to Make Soft and Spongy Khaman Dhokla

Who doesn’t relish eating scrumptious dhokla? We often make dhokla with eno salt mixed in chickpea flour batter. But I often receive queries from my viewers for a substitute of eno salt in dhokla. So, this recipe of dhokla with baking soda is the solution. Today I am sharing with you all a simple recipe of dhokla using baking soda.

We all relish eating spongy, very soft and sweet-sour dhokla prepared in very less oil. This soft, fluffy, mildly zingy dhokla sums up to a great snack anytime of the day. I personally, do like eating dhokla and often make it a light snack at my home. I will be sharing more versions to this simple and easy recipe of dhokla here soon. Till then try making dhokla with baking soda at your home today and I am sure everyone will like it. Enjoy!

Directions

Getting ready:

Crush tartaric acid crystals into fine powder in mortar pestle.

khaman dhokla

Grease the plate to be used for steaming the dhokla with some oil or ghee. Take a vessel for steaming the dhokla with a lid. Add 2 cups of water to it. Cover and let it simmer.

khaman dhoklaMaking:

Mix tartaric powder and sugar in a mixing bowl, followed by ½ cup of water. Stir and continue stirring until the sugar and tartaric powder dissolves completely.

khaman dhokla

Then add chickpea flour to the same bowl and continue stirring to prevent formation of lumps. Add some water into the batter. Mix it well. Keep the consistency of batter thick and smooth. Overall we have used 1 cup and 1 tbsp of water in the batter. Add 1 tsp salt and less than 1/4 tsp of turmeric powder. Mix everything really well. Now cover and keep aside the batter for 10 minutes to rest.

khaman dhokla

Add baking soda to the batter after 10 minutes and mix well. Pour this batter over the greased tray and spread evenly.

khaman dhokla

When you see gentle boil in the water, place a net stand inside the vessel and place the tray with batter over it. Cover with lid and let it simmer on medium flame until the batter is cooked through. It will take 20 minutes.

khaman dhokla

To check, insert a knife or toothpick and it should come out clean. Dhokla is ready, take out the tray from the vessel. Let it cool down a bit.

khaman dhokla

Meanwhile heat 2 tsp oil of oil in a small pan and add red mustard seeds and allow them to crackle. When the seeds are crackling, add curry leaves, green chillies, 1 cup of water and 2 tsp of sugar and let it simmer. Tempering is ready.

khaman dhokla

When the dhokla cools down a bit, with a knife gently slide along the edges to separate it from the plate. Invert the tray over another plate. Dhokla will slide on the plate.

khaman dhokla

Slice the dhokla in small to medium size chunks as desired.

khaman dhokla

Pour this tempering over the dhokla evenly with the help of a spoon. Instant khaman dhokla is now ready .

khaman dhoklaServing:

Garnish this lip smacking and spongy instant khaman dhokla with some green coriander sprigs and grated fresh coconut and serve right away with side assortment of green coriander chutney, coconut chutney or sweet chutney and relish eating.

khaman dhoklaSuggestion

  • If the dhokla batter is thin or too thick, then dhokla doesn’t puff up and is not spongy.
  • After adding baking soda, don’t whisk it too much else its reaction escapes and dhokla doesn’t become spongy.
  • You can also use 2 tbsp lemon juice in place of tartaric powder for making the batter.

Instant Khaman Dhokla Recipe without eno dhokla with baking soda
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour – 1.5 cup (150 grams)
  • Salt – less than 1tsp or as per taste
  • Tartaric powder (Tartaric acid) – 1 tsp
  • Oil – 2 tsp
  • Sugar – 4 tsp
  • Baking soda – ⅓ tsp
  • Water – ¾ cup
  • Oil – 1 to 2 tsp
  • Red mustard seeds – ½ tsp
  • Curry leaves – 10 to 12
  • Green chilly (chopped in two long pieces) – 3 to 4
  • Sugar – 2 tsp
  • Fresh coconut – 2 to 3 tbsp (grated)
  • Green coriander – 1 to 2 tbsp
  • Water – 1 cup
Instructions
  1. Grease the plate to be used for steaming the dhokla with some oil or ghee. Take a vessel for steaming the dhokla with a lid. Add 2 cups of water to it. Cover and let it simmer.
  2. Mix tartaric powder and sugar in a mixing bowl, followed by ½ cup of water.
  3. Then add chickpea flour, salt and turmeric powder to the same bowl. Add some water into the batter. Mix it well. Keep the consistency of batter thick and smooth.
  4. Now cover and keep aside the batter for 10 minutes to rest. Add baking soda to the batter and mix well.
  5. Pour this batter over the greased tray. Place a net stand inside the vessel and place the tray with batter over it.
  6. Cover with lid and let it simmer on medium flame until the batter is cooked through. Dhokla is ready, take out the tray from the vessel. Let it cool down a bit.
  7. Meanwhile heat 2 tsp oil of oil in a small pan and add red mustard seeds, curry leaves, green chillies, 1 cup of water and sugar and let it simmer.
  8. When the dhokla cools down a bit, with a knife gently slide along the edges to separate it from the plate.
  9. Slice the dhokla in small to medium size chunks as desired.
  10. Pour this tempering over the dhokla. Instant khaman dhokla is now ready .
  11. Garnish this lip smacking and spongy instant khaman dhokla with some green coriander sprigs and grated fresh coconut and serve.