HomeBreakfast RecipesKhaman dhokla | khaman dhokla with premix recipe | Gujarati khaman dhokla...

Khaman dhokla | khaman dhokla with premix recipe | Gujarati khaman dhokla recipe

Khaman dhokla is a popular snack from the Gujarati cuisine. Making it from scratch can be a time-consuming process, but in this recipe, I have used a khaman dhokla premix that makes the process easier and quicker. Simply add water to the premix and enjoy a delicious snack with your favorite chutney, without any planning. Do try this!

The key to making khaman dhokla with premix at home are:
  1. Use store-bought besan (or gram flour) in the khaman dhokla premix, and sieve it to incorporate air particles. I also add coarse urad dal flour and fine rava in the premix, which helps to make the dhokla fluffy and soft.
  2. The dhokla premix should have a shelf life of 2-3 months, but it’s recommended to prepare it in small batches and use it accordingly.
  3. In this mix, I have added Eno, which activates quickly. Therefore, preheat the steamer and immediately make the dhokla after adding water to the premix.

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Recipe Video 

Khaman dhokla | khaman dhokla with premix recipe | Gujarati khaman dhokla recipe

Author Nehas Cook Book
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 4 servings

Ingredients
 

For khaman dhokla premix

  • 500 grm besan - gram flour
  • ½ cup or 80 grm coarse urad dal flour
  • ½ cup or 80 grm fine rava
  • 3 tsp limbu na phool - citric acid
  • 6 tsp sugar
  • 4 tsp salt
  • 6 packet or 6 tsp Eno fruit salt

Making khaman dhokla from premix

  • 1.5 cup dhokla premix
  • 2 tsp oil
  • Pinch of turmeric powder
  • ¾ cup water

For dhokla tempering

  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp sesame seeds
  • 3-4 chopped green chilli
  • 8-10 curry leaves
  • ½ cup water
  • 2 tbsp sugar
  • Some coriander leaves

Instructions

Making khaman dhokla premix

  • Take 500 grams store bough besan and sieve it.
  • Then add ½ cup coarse urad dal flour and ½ cup fine rava. mix well.
  • Now take some flour into the mixture jar, add 3 tsp limbu na phool, 6 tsp sugar and 4 tsp salt. grind it and add into premix.
  • Then add 6 packet eno fruit salt and mix well.
  • Khaman dhokla premix is ready.
  • Store it into air-tight container. It stay good for 2-3 months in room temperature.

Making khaman dhokla

  • In a steamer, add water and pre-heat for 5 minutes.
  • Now in a bowl, add 1.5 cup dhokla premix. Add 2 tsp oil and pinch of turmeric. Mix well.
  • Add water gradually and make medium thick and ribbon-like pouring batter consistency.
  • Add batter into grease plate and steam dhokla on high flame for 15 minutes.
  • Dhokla is properly steam, cool down slightly.
  • Cut dhokla into square pieces.
  • Now in a tadka pan, add oil, mustard seeds, sesame seeds, green chilli slits and curry leaves. Saute it.
  • Add ½ cup water and sugar. Stir continuously till sugar is completely dissolve.
  • Now add tadka into dhokla pieces. Mix well.
  • Garnish with coriander leaves and serve with chutney.

Notes

  • Sieve besan flour so air particles incorporate in it and become slightly fluffy.
  • Coarse urad flour gives fluffiness to dhokla.
  • Rava gives a slightly coarse texture and holes into prepared dhokla.
  • Limbu na phool gives a market-style taste to dhokla.
  • Eno gives perfect results in each dhokla batch prepared from premix.
  • Store dhokla premix in an air-tight container.
  • Pre-heat steamer before making dhokla batter.
  • The consistency of dhokla batter should be ribbon-like pouring and medium thick.
  • Steam dhokla on high-medium flame.
  • Addition of water and sugar in dhokla tempering, keep it soft and moist after its cools down.
  • Khaman dhokla tastes great when it is coated with tempering and served with chutney.
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