Tag Archives: instant khaman dhokla recipe

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.