Khaman dhokla is an all-time favorite Gujarati snack recipe. In this recipe, I have prepared instant khaman dhokla using besan (gram flour) and rava. It offers a delightful blend of sweet and sour flavors, making it a versatile snack suitable for morning breakfast or unexpected guests at home. I will guide you through a quick and super-easy method to prepare dhokla in just 30 minutes. This recipe ensures soft and spongy khaman dhokla, even for beginners attempting it for the first time. Go ahead and give it a try!
- Firstly, the dhokla batter should have a medium thickness and a pouring consistency. I whisk the dhokla batter thoroughly so that air particles incorporate into it, resulting in soft and spongy dhokla.
- Dhokla tastes great when it has a slightly sweet and sour flavor. I use “limbu na phool” (citric acid) to add sourness to the dhokla batter. You can use lemon juice or increase the quantity of sour curd as an alternative.
- To achieve soft and fluffy dhokla, I have added baking soda, which can be easily replaced with Eno fruit salt if you prefer. However, I would highly recommend using a very small amount of turmeric, as it can react with the baking soda and create pink spots.
- I have steamed the dhokla in a steamer, but you can also use a kadai or cooker instead. Preheating the steamer helps in making spongy dhokla.
- Lastly, spreading some tempering on the cooked dhokla enhances its flavor and taste.
Please do visit my other related recipe collection like
Rava besan dhokla recipe | besan suji dhokla | khaman dhokla
- 1 cup gram flour - besan
- ½ cup rava - fine variety
- 1 tbsp sugar
- ½ tsp limbu na phool
- ¼ cup curd
- Salt to taste
- 1/8 tsp turmeric powder
- Pinch of hing
- 2 tbsp oil
- 1 cup + 2 tbsp water
- ½ tsp baking soda
For dhokla tempering
- 2 tbsp oil
- 1 tsp mustard seeds
- 3-4 chopped green chilli
- 8-10 curry leaves
- ¼ cup water
- 2 tbsp sugar
- Some coriander leaves
- In a mixing bowl, add 1 cup besan, ½ cup rava, 1 tbsp sugar, ½ tsp limbu na phool, ¼ cup curd, salt to taste, 1/8 tsp turmeric powder, a pinch of hing, and 2 tbsp oil. Gradually add water to achieve a medium-thick and pouring consistency batter.
- Whisk the batter for 2 minutes.
- Cover and let the batter rest for 20-25 minutes.
- Now add ½ tsp baking soda and mix it well into the batter.
- Pour the batter into a greased steel plate.
- In a steamer, add 3-4 cups of water and preheat the steamer for 5 minutes.
- Place the dhokla plate into the steamer and steam the dhokla on medium-high flame for 15 minutes.
- Once the dhokla is properly steamed, allow it to cool down slightly.
- Cut the dhokla into square pieces.
- In a tadka pan, add oil, mustard seeds, green chili slits, and curry leaves. Sauté them.
- Add 1/4 cup water and sugar. Stir continuously until the sugar completely dissolves.
- Now add the tadka mixture to the dhokla pieces. Mix well.
- Garnish with coriander leaves and serve with chutney.
- Sieve besan flour so air particles are incorporated in it.
- Use fine variety of rava in dhokla batter
- Instead of limbu na phool, you can use lemon juice or increase quantity of curd.
- The consistency of dhokla batter should be smooth, medium thick and flowing.
- Let the dhokla batter rest for 25-30 minutes to allow the rava puff up properly.
- After adding baking soda, stir the batter continuously for 1 minute to incorporate it into the batter.
- The dhokla batter should be frothy with a velvety texture, also in puff up in double size.
- Steam the dhokla on a high-medium flame for 15 minutes. Avoid over-steaming the dhokla.
- When preparing the tempering for the dhokla, add water and sugar to keep it soft and moist after it cools down.