Instant Khaman Dhokla

Dhokla is an all-time favorite vegetarian dish of Gujarat, ask any of your Indian friend from the state of Gujarat, he can go on and on about Khaman Dhokla and about its taste. Basically, the Gujarati community is mostly vegetarian, they have to find the best way to ignite their taste buds without harming any animals. One such dish is Dhokla it is made from gram flour ( besan) that is fluffy, light, tasty, and very healthy. You can easily make this recipe at home without much effort.

• Preparation Time 20 - 25mins
• Cooking Time  25 -30 mins
• Serves 2 - 3
• Course Breakfast

 Ingredients 

• Besan 2 cups 
• Water 1/2 - 1 cup
• Citric Acid 1 tsp
• Powdered Sugar 3 tbs 
• Salt 2 tsp (as required)
• Turmeric 1/2 tsp
• Ginger 1 inch grated
• Asafoetida 1 pinch
• Green Chillis 2 finely chopped
• Baking Soda 1 tsp
• Oil 2 tbs 

For Tempering 

• Oil 1 - 2tbs 
• Mustard Seed 2 tsp
• Curry Patta 
• Green Chillis 3 - 4 slit
• Asafoetida 1 pinch
• Sugar 2 tbs
• Salt as taste
• Water 1 1/2 cups 
• Lemon Juice 1 tbs

Method  

Take a mixing bowl add besan, citric acid, turmeric, salt sugar, ginger, green chilies, asafoetida, and mix everything well now add water in batches and make a lump-free smooth batter. The batter should be thick yet flowy add water as required. Let the batter rest for at least 15 -20 mins. On the other hand, grease a pan and keep water in a pressure cooker to boil. After 15 -20 mins take the batter and add baking soda and give a gentle mix. Now pour the batter into a greased pan and steam it for 25 mins. 

For Tempering heat a small pan add oil and mustard seed when the seeds start crackle add asafoetida, curry leaves, green chilies saute on a medium flame for about 30 - 40 secs. Add 1 cup of water, sugar, salt and bring it to boil; turn off the flame and then add the lemon juice. Wait for 8 - 10 mins so the tempering will come to room temperature now pour it over the prepared dhoklas. Your Instant Khaman Dhokla is ready.

Instant Kitchenette Tip

• You can store the dry mixture of dhokla ( besan, citric acid, powdered sugar, salt, turmeric) in an airtight container for a longer period of time.
• Try to use citric acid and baking soda for chefs like dhokla.