Dhokla or Khaman is a popular vegetarian Indian refreshment snack from the state of Gujarat. It is served as a tea time snack in Gujarat with a variety of sweet and spicy homemade green chutney.
Dhokla is prepared with gram flour which is besan in Hindi, water, lemon juice, green chili, salt, and spices. It is a healthy snack or breakfast because it is a gluten-free and vegan in nature. Every family has their own recipe of making dhokla from scratch. The traditional dhokla recipe needs a tedious and overnight fermentation process so as to make the batter more airy and spongy for soft resulting dhokla.
Instant Dhokla is a soft, spongy, and quick recipe. It is an airy and easily digestible Indian breakfast cum snack made from gram flour (besan) or sooji (semolina). This dhokla recipe requires only 10 minutes to get ready!
Over the years it has been tried and tested dhokla recipe. After dumping many batches of dhokla into the trash, this recipe has been formulated which is spongy and time-friendly instant dhokla recipe.
The instant dhokla is the quicker version of the traditional dhokla recipe in which the fermentation time of the batter is decreased by using baking soda or fruit salt i.e., Eno.
The instant dhokla is full of taste and is spongy, light, airy with balanced sweetness, and spiciness. You may trust and zero-down to this foolproof dhokla recipe, it is one of the easiest Indian snacks to prepare at home. If you go by the calorie count as well, Dhokla is considered under the category of gluten-free vegan snacks. You may snack on dhokla during any given hour of the day. Once chilled in the fridge to the right temperature, it’s lemony juices tickle the taste buds which is served it a homemade green chutney for an authentic taste.
Ingredients of Dhokla
For the tempering
For garnishing
Make sure to sift gram flour for the batter. We need a fine gram flour powder for making the dhokla.
Whisk the batter in one direction clockwise for 5 – 10 minutes. This step ensures the batter turns light and fluffy.
After whisking the batter allow it to rest for 5 – 6 minutes. We want gluten-strands of the gram flour to relax a bit and strengthen the structure of dhokla.
In a mixing bowl take the besan. Add the sugar, oil, ginger-chilli paste, lemon juice, turmeric powder, salt and mix well.
Add in the water slowly to form a pouring batter, without lumps.
Keep this batter aside for 10 minutes.
Grease the vessel in you want to steam it in with oil. (you canuse the vessel provided with the pressure cooker).
Steam in a pressure cooker without whistle.
Keep the cooker on flame with water in its bottom for steaming ready.
Add the eno fruit salt in the batter and mix well. It will become frothy.
Now from here you need to act fast. Pour the batter in the greased vessel/plate and keep it in the pressure cooker and close the lid without the whistle.
Steam it for 10-15 minutes maximum without putting on the whistle on a medium flame.
When done off the flame and remove the vessel out and leave to cool for 5 minutes.
Invert it on a plate and cut into squares.
Make the tempering. Heat oil. When the oil is hot enough add the mustard seeds and wait till they splutter.
Off the flame. Add the Asafetida and curry leaves and keep aside to cool.
Put the cooled tempering on the ready dhokla’s.
Garnish them with freshly scrapped coconut, chopped coriander and sprinkle red chilli powder and serve.
