Try this Instant Khaman Dhokla Recipe recipe.
- 1 cup water
- 1/4 spsalt
- 1 tsp sugar
- 1 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 1 cup gram flour/besan
- 1/4 spof citric acid
- 1/2 spmustard seeds
- 1/2 spgrated ginger
- 1/2 spfinely chopped green chili
- 1 pinch of baking soda
- 2 tsp eno/fruit salt
- for preparing tempering
- 2 tsp cooking oil
- 10 t0 12 curry leaves
- 5 -6 green chili (slit lengthwise)
- 1 and 1/2 cup water
- Carbohydrate 2.10579999714542 g
- Cholesterol 0 mg
- Fat 22.8408166466077 g
- Fiber 1.00200000619297 g
- Protein 1.56259999784172 g
- Saturated Fat 2.37318293459411 g
- Serving Size 1 1 recipe (270g)
- Sodium 2335.72000000668 mg
- Sugar 1.10379999095245 g
- Trans Fat 0.731931519738404 g
- Calories 214 calories
Step-by-step
- In a pan, thoroughly mix 1 cup gram flour and 1 cup of water. Mix well so that it does not form lumps.
- Mix salt and sugar to the batter. Once it is done, add mustard seeds, and finely chopped green chili and mix well.
- Add 1 tbsp of vegetable oil, grated ginger (or crushed to paste) and ¼ tsp citric acid to the batter.
- Preheat oven for 5 minutes on 250 degree C and grease a microwave safe glass cookware with a flat bottom.
- Mix 1 /4 tsp of baking soda to 1 tsp of water and mix well with the batter.
- Add 1 tsp Eno/ fruit salt to the batter and mix it quickly and immediately transfer it to the greased bowl.
- Place the bowl in the preheated microwave and microwave for 6 to 7 minutes at 250 degree C temperature.
- Check with knife, if batter comes along the knife then microwave for 1 more minute. Do not overcook.
- Let it cool down to room temperature.
- In the meanwhile, take a small pan, heat oil and fry green chilies (slit lengthwise from the middle).
- Place the fried chilies on a tissue paper.
- In the same oil, add mustard seeds, after they start crackling lower the flame and add sesame seeds and fry for half a minute.
- Add curry leaves, fry them and add 1 glass/ 330ml water to the pan.
- Add 2 tsp sugar to the tempering and bring it to boil.
- Keep tempering aside till its temperature rolls down to room temperature.
- Pour the tempering over the dhokla and garnish with grated coconut.
- Enjoy yummy and delicious khaman dhokla with fried green chili.
Relying on chemical leavening rather than overnight fermentation transforms khaman dhokla from a multi-day project into a thirty-minute snack, yet this speed demands strict sequencing. Gram flour forms the base, but success hinges entirely on how rapidly the batter encounters its rising agents and heat.
- Incorporate fruit salt or baking soda last, folding it gently to trap carbon dioxide before transferring the pan immediately to a 250 degree C microwave.
- Test doneness at six minutes by inserting a knife into the center; residual batter signals the need for precisely one additional minute of cooking to avoid rubbery textures.
- Adjust acid levels carefully if replacing citric acid with fresh lemon juice, keeping in mind that liquid acids alter the initial batter hydration compared to dry crystals.
- Pour the boiled sugar-and-water tempering over the cooled cake only after the liquid drops to room temperature to prevent sogginess.
Precision during the final tempering stage infuses moisture back into the aerated crumb. Allowing the spiced oil and water mixture to cool slightly guarantees the sponge absorbs the liquid evenly without collapsing.
