Khaman dhokla is an Indian snack recipe. It is made up of gram flour and suji batter. Khaman dhokla is a steamed spongy snack recipe. It is prepared by steaming the gram flour and semolina batter, followed by the tempering. In this post, I am sharing the perfect spongy recipe for khaman dokla. To make a soft and spongy khaman dokla recipe at home, follow the exact amount of ingredients mentioned below. By below measurement, you can make the perfect recipe.
Khaman dhokla is mainly a Gujarati recipe, which is commonly served with breakfast. It is a stomach-filling and delicious snack. We can serve it with mint chutney or any sauce, but it tastes good on its own. We can serve this instant khaman dhokla for a snack, with breakfast, or on small celebrations as well.
Also try our Maharashtrian Misal Pav Recipe, Simple Sandwich Recipe, Appe Recipe and Easy Garlic Bread Recipe.
Instant Khaman Dhokla Recipe
Ingredients
For making batter:
- 2 cups gram flour [around 20 tablespoons]
- 4 tablespoons suji [semolina]
- 1/4 teaspoon turmeric powder
- 2 tablespoons sugar
- 2 tablespoons lemon juice
- Salt to taste
For steaming khaman:
- Oil
- 2 teaspoons eno or fruit salt
- 2 cups water
For making tempering:
- 2-3 tablespoons oil
- 1 teaspoon mustard seeds
- 2 green chilies
- 9-10 curry leaves
- 1/2 cup water
- 2 tablespoons sugar
- Salt to taste
Instructions
Making khaman dhokla batter:
- In a bowl, take 2&1/2 cups of gram flour [around 20 tablespoons], 4 tablespoons of suji, 1/4 teaspoon of turmeric powder, 2 tablespoons of sugar and salt.
- Mix all the ingredients. Then, add water in small portions and make a pourable batter without any lumps.
- Rest the batter for 10 minutes.
- After 10 minutes mix the batter again by adding 2 tablespoons of lemon juice.
Steaming khaman:
- Set a steamer, and heat 2 cups of water for steaming the khaman. Then, grease the mold or a deep plate with oil and place it on a steamer to heat it.
- Once the steamer is ready. Add 2 teaspoons of eno or fruit salt to a batter and mix it continuously. It will start increasing in volume.
- Immediately transfer it into the mold, which is already set in the steamer.
- Cover and steam it for 15 minutes on low flame. After 15 minutes check it by putting a knife in it. If the knife comes out clean, it is cooked.
- Our soft, fluffy and spongy khaman base is ready. Now, we have to unmold the khaman. For that, remove the mold from the steamer. Place a large plate or chopper on it and reverse the mold on it.
- Cut the khaman base into medium-sized pieces with the help of a knife.
Making tempering:
- Heat 2-3 tablespoons of oil in a pan. Add 1 teaspoon of mustard seeds, 2 chopped chilies and 9-10 curry leaves to it.
- Sauté it for a minute. Add salt to it and mix it.
- Now, add half a cup of water to it and let it boil.
- Then, add 2 tablespoons of sugar to it. Mix it on low flame until the sugar dissolves.
Pour tempering on khaman:
- Pour the tempering on the khaman pieces with the help of a spoon. Let it soak the tempering.
- Serve homemade khaman dhokla for breakfast or as a snack.
Instant Khaman Dhokla Recipe With Step-by-step Pictures:
Making khaman dhokla batter:
1. In a bowl, take 2&1/2 cups of gram flour [around 20 tablespoons], 4 tablespoons of suji, 1/4 teaspoon of turmeric powder, 2 tablespoons of sugar and salt.
2. Mix all the ingredients. Then, add water in small portions and make a pourable batter without any lumps.
3. Rest the batter for 10 minutes. After 10 minutes mix the batter again by adding 2 tablespoons of lemon juice.
Steaming khaman:
1. Set a steamer, and heat 2 cups of water for steaming the khaman. Then, grease the mold or a deep plate with oil and place it on a steamer to heat it.
2. Once the steamer is ready. Add 2 teaspoons of eno or fruit salt to a batter and mix it continuously. It will start increasing in volume.
3. Immediately transfer it into the mold, which is already set in the steamer.
4. Cover and steam it for 15 minutes on low flame. After 15 minutes check it by putting a knife in it. If the knife comes out clean, it is cooked.
5. Our soft, fluffy and spongy khaman base is ready. Now, we have to unmold the khaman. For that, remove the mold from the steamer. Place a large plate or chopper on it and reverse the mold on it.
6. Cut the khaman base into medium-sized pieces with the help of a knife.
Making tempering:
1. Heat 2-3 tablespoons of oil in a pan. Add 1 teaspoon of mustard seeds, 2 chopped chilies and 9-10 curry leaves to it. Sauté it for a minute. Add salt to it and mix it.
3. Now, add half a cup of water to it and let it boil. Then, add 2 tablespoons of sugar to it. Mix it on low flame until the sugar dissolves.
Pour tempering on khaman:
1. Pour the tempering on the khaman pieces with the help of a spoon. Let it soak the tempering.
2. Serve homemade khaman dhokla for breakfast or as a snack.
