GUJARATI SPECIAL SPONGY KHAMAN DHOKLA

Name: GUJARATI SPECIAL SPONGY KHAMAN DHOKLA
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1and half Cup Gram flour (besan); 1 cup water; as per taste salt; 1 teaspoon turmeric powder; 1/2 tsp Citric Acid; 4 tablespoons sugar; 5 teaspoons cooking oil; 1 teaspoon eno fruit salt; For tempering:; As requried cooking oil; 1 tablespoon mustard seeds (rai); 5-6 curry leaves; 3 green chilies slit into half length wise; 1 tablespoon sugar; 1/4 teaspoon critic acid; 1/4 Cup water

Jain Recipe By Diviss Kitchen @cook_24448964

Mumbai

#ga4
#week4
Spoongy khaman dhokla is famous street food of Gujarat .
With this easy step by step photos recipe of khaman dhokla, you can prepare soft and spongy instant dhokla

Jain Recipe By Diviss Kitchen @cook_24448964

Mumbai

#ga4
#week4
Spoongy khaman dhokla is famous street food of Gujarat .
With this easy step by step photos recipe of khaman dhokla, you can prepare soft and spongy instant dhokla

Saved

Ingredients

30 min

4 servings

1and half Cup Gram flour (besan)
1 cup water
as per tastesalt
1 teaspoonturmeric powder
1/2 tspCitric Acid
4 tablespoonssugar
5 teaspoonscooking oil
1 teaspooneno fruit salt
Fortempering:
As requriedcooking oil
1 tablespoonmustard seeds (rai)
5-6 curry leaves
3green chilies slit into half length wise
1 tablespoonsugar
1/4 teaspoon critic acid
1/4 Cupwater

Saved

Steps

30 min

1

Take a bowl, add 1 cup water.
2

Now add salt, turmeric powder, sugar, critic acid.
3

Add oil 5 spoons and mix it well till all sugar crystal dissolves.
4

Add 1 and half cup besan.
5

Mix together all the ingredients for the batter and make pouring consistency like batter.
6

Easy pour consistancy(Not too thick or thin) batter.
7

Keep it aside for 10 mins.
8

Now preheat Kadai or pan then we will add 1 glass water to the pan and grease the baking tray and add stand on with and then will keep the baking tray on the stand.
9

Add in the 1 spoon fruit salt I am using this fruit salt. And mix well out batter will get double in quantity.
10

When the mixture rises, pour it into a greased pan and steam for about 15 minutes.
11

After 15 min our dhokla look like this.
12

Unmold dhokla from side and remove from pan when it cool down.
13

Cut the dhokla.
14

For the tempering.
15

Heat the 1 spoon oil in pan.
16

Add the mustard seeds, green chillies and curry leaves add 1/4 cup water.
17

1 spoon sugar, salt 1/4 teaspoon critic acid and get it boil for 2 min.
18

Now pour this over the steamed dhoklas.
19

See our dhokla turn out so spongy serve these after 15 min so water get soaked well.