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Simple AND KHAMAN Easy dhokla recipe

EASY FEATHER LIGHT DHOKLA [KHAMAN ]

Khaman dhokla is a spongy Gujarati snack made with besan, spices, lemon juice & a leavening agent. 

, Dhokla is a savoury sponge dish that is native to the Indian state of Gujarat and parts of adjacent states, and is popular throughout the country. It is made with a fermented batter that is steamed to a cake-like consistency. 

Dhokla is made with ground, fermented batter of rice and lentils like chana dal or urad dal. While khaman recipe is made instantly with gram flour. Khaman batter is not fermented unlike a dhokla batter.

Since dhokla goes through a steaming process, it is healthy. It is a perfect addition to your weight loss plan because it is rich in protein, fibre, and other nutrients. However, please consume 1 or 2 pieces of dhokla to stay in the 150-200 calorie range. It is ideal for breakfast or an evening snack

easy dhokla recipe

INGREDIENTS

1 cup besan – [ 200 ml cup ]
6 tsp sugar
1 tsp salt
2 tsp oil
1 tsp citric acid
3/4 cup water
3/4 tsp baking soda

METHOD

METHOD – old video

NOTES

A simple trick to a fluffy khaman – beat the batter well before adding baking soda / eno . The more you beat the batter , more air is incorporated in the batter, resulting in soft-spongy khaman. ***Just remember to beat the batter before adding baking soda / eno.

Start with a fresh batch of eno / baking soda . The open pack or stale eno / baking soda may result in flat dhoklas.

I have experimented with lemon juice and the one that gave me good results is citric acid and Eno combo. Eno and citric acid together create a fizzy reaction which is very important for soft and fluffy khaman. Lemon juice fails to do that.

While cutting the dhokla, do not press the knife down, instead cut it like the way we cut a cake.
Holding a knife insert the pointy side of the knife first in the Khaman. Lift the knife a little and again cut gently. Keep repeating until all the pieces are cut.

Make sure that steamer is properly heated (at least 4-5 minutes) before placing the plates filled with batter in it otherwise dhokla will take more time to cook and may not turn spongy.

Steam batter over medium flame to make them spongy. Do not steam it on high flame otherwise it will not cook from inside.

Water quantity depends on the quality of besan .

Use besan of good quality .

Don’t use old baking soda .

. If you dont have citric acid try replacing it with 3 or 4 tbsp of lemon juice, though citric acid gives better results.

You want pouring consistency of batter.

Start checking after 12 minutes ,not before that.

Water in the tarka/Vaghar /tempering is a MUST for soft dhoklas.

After adding Eno /baking soda , don’t let the batter sit for a long while. Steam it right away.

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