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Instant Khaman Dhokla with Tips/Tricks for Soft,Spongy Dhokla

Aanchal Gupta
Tips and tricks for making the softest,spongiest khaman dhokla.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Breakfast, Dinner, lunch, Party Appetizer/ Breakfast
Cuisine Gujarati food, Indian
Servings 20 -25 pieces

Equipment

  • 1 bowl for mixing
  • 1 steamer
  • 1 small pan
  • 1 measuring cups and spoons

Ingredients
  

  • 1 cup Besan
  • 2 tbsp Sooji/Semolina
  • 1 tbsp sugar
  • 2 tbsp oil
  • 1 tsp ginger minced
  • 1 tsp Green chilies minced
  • 1/4 tsp plus a pinch of Citric Acid
  • 1 1/2 tsp Eno/Fruit salt
  • 3/4 to 1 cup water I used 3/4 cup
  • Salt to taste

for Tarka/vaghar/Tempering

  • 2 tsp oil
  • 2-4 Green chilies slit
  • 1 1/2 tsp Mustard seeds
  • 1 tsp Sesame seeds
  • 10-12 curry leaves
  • 5 tsp sugar
  • 1/2 tsp salt
  • 150 ml water Just a little less than 150 ml is perfect

Instructions
 

  • Grease a thali/cake pan. I used a 9 inch cake pan.
  • Mix all the ingredients, except Eno and keep aside for 20 minutes.
  • Meanwhile prepare the steamer with water for steaming the Dhokla.
  • After 20 minutes, whisk the batter well with a wire whisk.
  • Add Eno and IMMEDIATELY put pan in the steamer.
  • Cover and steam for 15-20 minutes.
  • Test for doneness by putting a toothpick in center. If it comes clean, its done.
  • Remove and cool for 5-10 minutes and invert on to a platter.
  • Cool completely and then cut into pieces.

For Tarka/vaghar/tempering

  • Heat oil and add Mustard and sesame seeds.
  • When mustard starts spluttering and sesame seeds turn golden, add Green chilies and curry leaves.
  • Add sugar,salt and water and let the sugar dissolve.
  • Pour evenly over cooled dhokla.

Notes

For mixing the dough, start with little less than 3/4 cup. I added a little more after 20 minutes as the batter will thicken slightly.I used 3/4 cup. You want pouring consistency.Quality of the Besan and sooji may require more or less. I steamed for 15 minutes and checked with toothpick and steamed for 2 more minutes. Start checking after 15 minutes. Water in the tarka/Vaghar is a MUST for soft dhoklas. I used a little less than 150 ml.If consuming right away, use a little less water, if serving cold, use about 140 ml water, as it will absorb the water. If you dont have citric acid try replacing it with 1 tbsp plus 1 tsp of lemon juice, though citric acid gives better results.
Keyword Instant khaman dhokla with tips, tips for soft spongy khaman dhokla, vaghar for dhokla
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