Perfect dhokla recipe

Sep 08, 2015
By Mary Anthony
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DHOKLA OR KHAMAN RECIPE

INGREDIENTS FOR THE BATTER

Besan – 1 1/2 cup
Water – ½ OR ¾ cup
Curd – ½ cup
Ginger and green chilli paste – 1/2 tbsp
Turmeric powder – ¼ tsp [optional]
Salt as per taste
Sugar – 1 tsp [optional ]
Plain Eno powder – 1 small pkt or 2tsp
Lemon juice – 1 tsp
Asafoetida – ¼ tsp

INGREDIENTS FOR TEMPERING

Oil – 2 tbsp [for tempering and greasing the plate]
Mustard seeds – 1 tsp
Til /white sesame – 2 tsp
Curry leaves – few
Sugar – 2 tsp
Lime juice – 1tsp
Water – 1/2 cup

INGREDIENTS FOR GARNISHING

Finely chopped coriander leaves – 2tbsp
Freshly grated coconut – 1 tbsp [optional]

PREPARATION – grease a round pan or plate which you use for steaming with oil.

METHOD

STEP 1

Take the beasn in a bowl.

Add turmeric powder, lime juice, ginger and chilli paste, asafeotida , sugar and salt.

Make a thick but flowing batter by adding water and curd and keep aside for sometime.

{ IMPORTANT TIP – for soft and fluffy dhokla mix the flour with curd and water and ferment it for 3 – 4 hrs in a warm place }

Mix well so that there are no lumps.The batter should be of the consistency same like that of idli batter. It should of dropping consistency.

Keep the steamer on stove

When the water starts boiling, add eno to the batter and mix well quickly so that all the batter gets evenly mixed with eno.

The batter will become bubbly and frothy.

Immediately pour the batter in the greased pan and steam it for 15 minutes on medium flame.

Start checking after 12 minutes by inserting a tooth pick .If the tooth pick comes out clean ,it means its done or if there is batter on the tooth pick then steam it more for some time.

Once done cool it and remove it on a plate and cut it into small squares.

STEP – 2

Heat oil in a small pan

Add mustard seeds, let it splutter.

Add the curry leaves and sesame.[it should not change colour]

Then add water + sugar.

Once it boils off the flame.

Pour this mixture evenly all over the dhokla.

Garnish with coriander leaves and coconut.

Keep aside for 10 mins for the seasoning to penetrate and reach all corners of the dhokla and make it little moist.

Serve it with green coriander chutney and sweet chutney.

https://maryzkitchen.com/khajur-aur-imli-ki-chutney/ – sweet chutney

https://maryzkitchen.com/green-chutney-for-sandwiches/ -green chutney

NOTES –

Instead of eno you can use 2 tsp of fruit salt or 1/2 tsp of baking soda.
Baking soda gives a chemical or soapy taste.
Add little turmeric as it can react with eno powder / baking pwdr nad make the dhokla red.
Quality of flour should be good.
You can also add 1 tbsp of rava to the batter.
You can also add 1tsp oil to the batter .
You can steam it in cooker without whistles.
You can also steam it in electric cooker .
You can also microwave for 3-5 minutes
You can add green chillies while tempering.
You can store it for 3 days in fridge.
While adding the tempered mixture ,try pouring over the cuts so that it reaches down also.
Its ok if you don’t ferment but fermentation will give you soft and fluffy dhoklas
Rava dhokla – Rava dhokla
Khatta dhokla –Khatta dhokla
Amiri khaman or dhokla Upma made from leftover dhokla – Dhokla upma