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Instant Khaman Dhokla

Instant Khaman Dhokla recipe. Steamed, savory, soft melt in mouth Chickpea Cake (Dhokla) prepared instantly without any fermentation.
Prep Time15 mins
Cook Time10 mins
Resting Time for batter15 mins
Total Time40 mins
Course: Appetizer, Breakfast, Evening Snacks
Cuisine: Gujarati, Indian
Keyword: Chickpea Flour, Dhokla, Fasting Food, Gluten-free,Vegan, Fried Food, Steamed recipes, Vegetarian
Author: Swati

Equipment

Ingredients

Ingredients for Dhokla

  • 1 Cup Besan/Chickpea Flour
  • 1/4 tsp Turmeric Powder
  • 1 tsp Citric Acid
  • 1 tsp Baking Soda
  • 1/4 tsp Asafoetida/Hing for gluten-free version, skip it
  • 3 tbsp Sugar or adjust as per your liking
  • 2 tsp Oil

Ingredients for Tempering and Sugar Syrup

  • 1 tsp Mustard Seeds/Rai
  • 1 Lemon for juice use as required
  • 10-12 Curry Leaves
  • 4-5 Green Chillies or as required
  • 3 tsp Sugar or adjust as per your taste
  • 1 tsp Salt or as per taste
  • 1 tbsp Oil

Instructions

Prepare Dhokla batter

  • In a sieve together besan salt,citric acid, sugar and turmeric.
  • Add water to it slowly and gradually mixing it. Take care not to form lumps in it.
  • For every 1 Cup of Besan, around 3/4 Cup of water is required. Batter should be of dropping consistency and smooth.
  • Beat the batter well for at least 5 min.
  • Keep it aside for rest for at least 15 minutes.
  • After resting time add oil to it and mix well. Again beat the batter for at least 7-8 minutes. The color of the batter will turn slight creamy.
  • Finally add baking soda. This time do not beat the batter, just mix the it well in batter. The batter will foam up.
  • Meanwhile get the steamer ready, add water to it and switch on the flame to medium. Brush oil on the plate/dish that you will be using to steam dhokla.
  • Immediately transfer it to the greased steamer plate. Keep it in the steamer, cover the lid and steam for at least 15-20 minutes. It took exactly 15 minutes to cook Dhokla.

Prepare the tempering

  • In a pan, add oil,when the oi is hot enough, add rai/mustard seeds, once the seeds crackle, add curry leaves and green chillies.
  • Add water to the pan, when the water starts boiling, add sugar.
  • Mix the sugar well, let it boil for a minute, then swtich off the flame.
  • Add lemon juice to it.
  • Pour the syrup on the warm dhokla , do it evenly with a spoon.
  • Let it rest for few minutes, till it soaks the syrup, cut and then use as required.

Notes

You can also add a tsp of ginger and chilli paste. for that coarsely crush ginger and green chilli in a mortar and pestle and add to the batter.
If you do not have Citric Acid, add 1/2 tsp of baking powder  while seiving chickpea flour or add Eno at the end. Skip baking soda if adding Eno.