Instant Khaman Dhokla

Name: Instant Khaman Dhokla
Total time: 2100 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g Besan (Chickpea flour); 1 1/2 sachets Eno (Fruit salt); 2 tsp Sugar; 1 small bowl curd; 1 pinch Turmeric Powder; to taste Salt; As needed Water for mixing; 1 small bowl finely chopped Coriander leaves for garnishing; As needed Oil; 1/2 tsp Mustard Seeds; 3 slit green chillies; 5/6 Curry leaves

Rupee @cook_19042295

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Ingredients

35 minutes

4 servings

500 gBesan (Chickpea flour)
1 1/2 sachetsEno (Fruit salt)
2 tspSugar
1small bowl curd
1 pinchTurmeric Powder
to tasteSalt
As neededWater for mixing
1small bowl finely chopped Coriander leaves for garnishing
For tempering
As neededOil
1/2 tspMustard Seeds
3slit green chillies
5/6Curry leaves

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Steps

35 minutes

1

Take besan, curd, sugar, salt and turmeric powder in a mixing bowl. Add little water and mix well to get lump-free and easy pour consistency batter (not too thick, not too thin).
2

Pre-heat steamer for 10 minutes. I steam dhoklas using a very traditional method. I take a big vessel with flat bottom, pour 3 glasses water in it and place a circular rim in it (to place the thalis on it), so that the plates/ thalis do not get submerged in water while steaming. I then place the thalis on the rim and cover the vessel with a lid (covered with towel from the inside of the lid to avoid water from dripping from the lid onto the dhoklas) Alternatively, you can use a steamer.
3

Grease 2 plates (thalis with rim) - one small, one big so that the bigger one can be placed on the smaller one in the steamer vessel. The plate size should be according to your steamer vessel. It should fit in properly and you should be able to lift it up once done.
4

Add Eno to the mixture, mix well again, immediately pour the mixture into 2 thalis and keep them for steaming. Cover and steam for 20-25 minutes on high flame. Use a toothpick / knife to check whether the dhoklas are done. A clean toothpick indicates that the dhoklas are cooked properly.
5

After the dhoklas are done, remove the plates from the steamer and let them cool for 10 minutes. Then cut dhoklas into square shapes. But do not remove them from the plates, because tempering has to be done before that.
6

If you are steaming the dhoklas in batches, REMEMBER TO ADD ENO JUST BEFORE STEAMING. Hence, transfer the batter of 1 batch to another vessel, add Eno, mix well and steam. Repeat it for the remaining batches of dhokla.
7

Add oil in a pan. Once hot, add in mustard seeds; let it splutter. Then add split green chillies, curry leaves and asafoetida. Spread this mixture over the prepared dhoklas. Remove the dhoklas from the thali into a serving bowl. Garnish it with chopped coriander. Serve hot with green chutney or ginger tea.