Padmas Navaruchi

Super Soft khaman Dhokla

padmakmurthy

June 10, 2024

DEAR ALL,

Today I am showing you a very authentic KHAMAN DHOKLA, a GUJRATHI DISH.

This is a tea-time snack, that is light, healthy, and soft. It has a mild sweet, sour, and spicy taste. The best part of the dish is that it can be cooked very fast with few ingredients readily available in your kitchen.

Khaman dhokla is made of chickpea flour (BESAN), sour curds -churned into buttermilk, salt, turmeric, and ENO fruit salt. Then it is garnished with oil, mustard, hing, salt, sugar, green chilly-slited, curry leaves, and lime juice with water. can top up with fresh coconut gratings and fresh coriander leaves.

This khaman dhokla mix is steamed, so is a very healthy snack for all ages.

Let us see the ingredients needed for making khaman dhokla.

Table of Contents

INGREDIENTS:-

Besan or chickpea flour-1 cup
curd -1/2 cup
water-1/2 cup
salt-3/4 tablespoon
Turmeric-1/4 teaspoon
ENO FRUIT SALT -1 packet small.

FOR GARNISHING

Oil-2 tablespoons
mustard-3/4 teaspoon
hing-1 pinch
Green chilly-3or4.
curry leaves
Grated ginger-1′ piece
water-1/2 cup for garnishing
sugar-2 tablespoons
1-lime juice

Top up with grated fresh coconut and fresh coriander leaves.

Instructions to follow while making KHAMAN DHOKLA:-

First, take the besan in a strainer with salt and turmeric. Sieve to get fine particles of besan.

Now take the curds and water and mix them with a churner and make a lumpfree mixture of buttermilk.

Take the measured besan in a mixing bowl and start adding buttermilk and mix it with a whisk in one direction.

pour full buttermilk and make a flowy consistency of the khaman dhokla batter.

continue to mix for 5 minutes.

check the consistency, if too watery -can add a teaspoon of besan.if too thick -add one teaspoon of water.

Now cover and keep for 1/2 an hour to get a good result.

grease a square or round baking tray with oil. You can put a piece of butter paper at the bottom of the container.

METHOD OF COOKING KHAMAN DHOKLA:-

Keep a steamer or kadhai on flame, putting some water and a stand to keep your container in it.

let the water boil.
Now quickly put eno fruit salt and mix in to batter. you will see the color of the batter becomes lighter and also the mix becomes very light with air pockets.

Quickly pour the mix into a greased container, cover and keep on a medium flame to cook for 15 minutes.

After 15 minutes check if it is done, by inserting a tooth-pick in the dish. if it comes out neat, put off the flame.

When it cools loosen the edges with a sharp knife and reverse the pan on a plate and tap slowly to get the dhokla intact.

You get a good soft but firm molded khaman dhokla.

Remove the butter paper slowly.

Now mark and cut equal square pieces.

GARNISHING OF KHAMAN DHOKLA:-

take a tadaka pan, add 2 tablespoons of oil and heat.
now put hing and mustard seeds. when it splutters, add cut green chilies, curry leaves, water salt and sugar.
Let it boil for 5 minutes and put off the flame.
Now add lime juice to it.