Soft and Spongy Instant Khaman Dhokla without eno | How to make Soft and Spongy Instant Khaman Dhokla without eno

By Antara Navin  |  18th Apr 2016  |  
4.0 from 1 review Rate It!
  • Soft and Spongy Instant Khaman Dhokla without eno, How to make Soft and Spongy Instant Khaman Dhokla without eno
Soft and Spongy Instant Khaman Dhokla without enoby Antara Navin
  • Prep Time

    20

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

119

1





About Soft and Spongy Instant Khaman Dhokla without eno Recipe

A popular Gujarati cuisine enjoyed in all parts of India

Soft and Spongy Instant Khaman Dhokla without eno is an authentic dish which is perfect to serve on all occasions. The Soft and Spongy Instant Khaman Dhokla without eno is delicious and has an amazing aroma. Soft and Spongy Instant Khaman Dhokla without eno by Antara Navin will help you to prepare the perfect Soft and Spongy Instant Khaman Dhokla without eno in your kitchen at home. Soft and Spongy Instant Khaman Dhokla without eno needs 20 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Soft and Spongy Instant Khaman Dhokla without eno. This makes it easy to learn how to make the delicious Soft and Spongy Instant Khaman Dhokla without eno. In case you have any questions on how to make the Soft and Spongy Instant Khaman Dhokla without eno you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Antara Navin. Soft and Spongy Instant Khaman Dhokla without eno will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Soft and Spongy Instant Khaman Dhokla without eno

Ingredients to make Soft and Spongy Instant Khaman Dhokla without eno

  • For batter :
  • 1 cups besan/gram flour
  • 1.5 tbsp rava or semolina (optional)
  • 1 inch ginger + 1 or 2 green chilies crushed in a mortar-pestle (1 tbsp ginger chillies paste)
  • 2 to 3 pinches of turmeric powder
  • A generous pinch of asafoetida
  • 1 1/2 tsp eno or fruit salt OR substitute for every 1 tsp eno , use 1/2 tsp baking soda + 1/2 tsp citric acid
  • 1 tsp Salt
  • 1 tsp citric acid
  • 3 tsp sugar
  • 1 cup water or add as required- the amount of water required depends on the quality of gram flour, so add as required to make a thick yet flowing batter
  • For Tempering :
  • 2 tbsp Oil
  • 2 tbsps water
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds (optional)
  • 1/2 tsp white sesame seeds
  • 1 sprig curry leaves, about 5-6 curry leaves
  • 1 green chili, chopped (optional)
  • 1 tsp lime juice
  • 2 tsp sugar
  • For Garnishing:
  • 2 tbsp chopped coriander
  • 2 tbsp grated coconut (optional)

How to make Soft and Spongy Instant Khaman Dhokla without eno

  1. Line a steamer pan with aluminum foil with shining side down. Grease the pan with 1 tbsp of oil. This is a good trick for those who do not have a dhokla container to fit in a cooker or steamer.
  2. Preparing the batter : Take 1 cups besan or gram flour in a mixing bowl or pan. Make sure that you sieve the flour so that there are no lumps.
  3. Add 1/4 tsp of turmeric powder, a generous pinch of asafoetida, 1 tsp citric acid ,1 tbsp ginger-green chilies paste, salt, sugar and semolina.
  4. Add 1 cup lukewarm water( microwave water for 30 sec) or as required to make thick yet flowing batter. the amount of water required depends on the quality of flour, so add as required.
  5. Stir to a smooth thick batter without any lumps.
  6. The batter should be thick yet flowing. A quick tip is that if the batter become thin, then add 1 to 2 tbsp more sooji or rava or besan.
  7. Leave the above mixture stand still in a warm place for 15-20 minutes.
  8. In the meantime, bring to a boil 2 to 3 cups of water in a steamer pan or electric cooker or pressure cooker for 15 minutes. The amount of water to be added depends on the size of the steamer or pressure cooker.
  9. After 15 minutes, add 1/2+1/4 tsp each of baking soda and citric acid to the batter or add the eno or fruit salt. Stir briskly and quickly. The fruit salt should be mixed evenly with the batter or else you get uneven texture in the dhokla.
  10. The batter would froth and become bubbly, so you have to be quick. Pour the batter in the greased pan.
  11. Place the pan in a steamer or electric rice cooker or pressure cooker. The water should already be boiling or hot when you place the pan with the dhokla batter.
  12. Close the lid tightly so that the steam does not escape from the sides. When using pressure cooker, remove the vent weight/whistle from the lid and cover the cooker tightly with its lid.
  13. Steam for 25-30 minutes in an electric rice cooker. If using a pan or pressure cooker, steam for 12 to 15 minutes on a medium to high flame.
  14. To check the doneness, insert a toothpick and if it comes out clean, the dhokla is done. If the toothpick has the batter on it, then you need to steam for some more time.
  15. Remove the khaman and let it cool for 10 minutes.When the khaman become warm, with a butter knife gently slid along the edges. Keep a plate or tray on top of the pan. Invert the pan.
  16. If greased well, the khaman will easily get inverted on the plate.
  17. Slice the khaman and keep aside.
  18. In a small pan, heat 2 tbsp oil. Add 1 tsp mustard seeds and allow them to crackle. When the mustard seeds are crackling, add the 1 tsp cumin seeds (optional), 8 to 10 curry leaves and 1/2 to 1 tsp chopped green chili (optional).
  19. Stir and then add 2 tsp sesame seeds. Fry till the sesame seeds change color. Do not brown them. Then add the water. Be careful while adding water as the mixture sizzles.
  20. Add 2 tsp sugar. Stir and allow the tempering mixture to come to a boil.Then pour this tempering mixture evenly on the khaman dhokla.
  21. Garnish with 2 tbsp chopped coriander seeds and 2 tbsp grated coconut.
  22. Serve straight away or you can store them in an air tight box and then serve later. If serving later, then don't add coconut.
  23. You can also refrigerate them and while serving, Just sprinkle some water and heat them in a microwave for few seconds.

My Tip:

A quick tip is that if the batter become thin, then add 1 to 2 tbsp more sooji or rava or besan into it.

Reviews for Soft and Spongy Instant Khaman Dhokla without eno (1)

Shipra Saxena2 years ago

It really looks so soft and spongy, just beautiful!
Reply

Cooked it ? Share your Photo