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Dhokla

How to make instant Dhokla | Khaman Dhokla | Traditional Gujarati snack

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Khaman dhokla, commonly known as Dhokla, is a popular and a traditional snack made from fermented besan also known as gram flour or channa dal flour. These savory steamed cakes which are really light and fluffy originate from western india or precisely from the gujarati cuisine. Dhokla with its exquisite texture and appetising flavour is an all-time favourite usually served as a teatime snack or ‘farsan‘ as they say in Gujarati with a variety of sweet and spicy chutney. The traditional dhokla recipe requires a tedious, overnight fermentation process to make the batter airy, and spongy. But with this instant method it can be ready within an hour. Sprinkle some cilantro and / or coconut shreds and serve it with chutney. It’s sure to tantalize your taste buds as it’s a bit sweet, savory and tangy with a very mild hint of heat from the chillies.

PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
SERVINGS: 20 PIECES

FOR BATTER:

  • 1½ cup besan / gram flour
  • 3 tbsp rava / semolina / suji, fine
  • ½ tsp ginger paste
  • 2 chilli, finely chopped
  • ¼ tsp turmeric
  • 1 tsp sugar
    pinch hing / asafoetida
  • ½ tsp salt
  • 1 tbsp lemon juice
  • 1 tbsp oil
  • 1 cup water
  • ½ tsp eno fruit salt

FOR TEMPERING:

  • 3 tsp oil
  • ½ tsp mustard
  • ½ tsp cumin / jeera
  • 1 tsp sesame / til
  • pinch hing /asafoetida
  • few curry leaves
  • 2 chilli, slit
  • ¼ cup water
  • 1 tsp sugar

     

FOR GARNISHING:

  • 2 tbsp coconut, grated
  • 2 tbsp coriander, finely chopped

     

 

INSTRUCTIONS

  1. Firstly, in a large mixing bowl sieve 1½ cup besan and 3 tbsp rava.
  2. Add ½ tsp ginger paste, 2 chilli, ¼ tsp turmeric, 1 tsp sugar, pinch hing, ½ tsp salt, 1 tbsp lemon juice and 1 tbsp oil.
  3. Prepare a smooth batter by adding 1 cup of water or as required. Additionally, add ½ tsp of eno fruit salt (you can alternatively use a pinch of baking soda). Immediately steam the dhokla batter for 20 minutes.
  4. In another pan, heat the oil. Add mustard and cumin seeds and when they start to crackle, add asafoetida, green chilies, sesame seeds, along with curry leaves.
  5. Then add ¼ cup water and 1tsp sugar to it. Stir and allow the tempering mixture to come to a boil.
  6. Further, cut the dhokla and pour tempering. Finally garnish with 2 tbsp chopped coriander leaves and 2 tbsp fresh grated coconut.

     

You can serve dhokla as a starter, for breakfast as well as a light snack in the evening along with a cup of tea. Basically, something you can have any time you are hungry. However best enjoyed when served along with some mint chutney or coriander chutney or even raw papaya chutney.