We all have those sudden guest or we need to cook something in a jiffy, or times want to spend the least time in the kitchen and still make a filling and hearty dish. Give this Instant Khaman Dhokla a try. This gets ready in less than 30 minutes and is a foolproof recipe.
Dhokla is a steamed dish from the state of Gujarat. It is Vegan, Gluten-free and made using a mix of rice and split chickpeas (Chana Dal). Traditionally it is being made by soaking the rice and chickpeas, then grinding and then fermenting the batter. All in all the process takes a day.
Khaman is made from soaked and freshly ground channa dal or channa flour (Besan). It also needs to be fermented and then made. Sometimes we need such dishes too quickly. So this Instant version of Khaman Dhokla comes to the rescue. Though this is an instant version there is no compromise on the taste.
Instant Khaman Dhokla
This Instant Khaman Dhokla can be enjoyed any time of the day or as any meal be it breakfast, snack or as a main course. The instant version uses chickpea flour, semolina, yoghurt, a few spices and a leavening agent such as fruit salt. It takes 10-15 minutes to steam and 10 minutes of resting time. The tadka on the top is optional, but it does add a distinct taste to the dish.
I have named the dish Instant Khaman Dhokla. There is a lot of confusion with what is dhokla and what is khaman and people using it interchangeably. I did asked one of my close friend who is a gujju. Now she said me the same thing and also told me that khaman is basically a chura (crumbled form) and when it is in the form of pieces dhokla. Khaman is yellow, dhokla is white. Amid all the confusion, I decided to name it Khaman Dhokla as it has a mix of Besan and semolina.
This time for our #201 Foodie Monday bloghop , Mayuri from Mayuri Jikoni gave us 2 options out of which one was Gujarati Cuisine. I immediately voted for Gujarati Cuisine. The theme name was decided as #201 JamvaChaloJi. I had a few recipes to be already done from this cuisine, but I had limited time and wanted to make something that can be consumed immediately. What can be a better source to search for Gujarati cuisine than Mayuri Ji’s blog. She has an extensive collection of traditional Gujarati food. Her blog also has a lot of fusion foods and International cuisine. I would highly advise you to bookmark her blog for some wonderful ideas.
So I decided to make this Instant Dhokla from her blog. I have followed her recipe completely with just a few omissions of coriander and green chilli for the tempering. So here goes the recipe:
Few More steamed recipes on my blog
- Split Green Moon Dal Idli | No Rice Idli
- Instant Carrot Semolina Idli
- Semolina and Vermicelli Instant Idli
- Beetroot Idli/Uttapam
Instant Khaman Dhokla
- Steamer / Wide Pot
- Steel Plates
Khaman Dhokla Batter
- 1 Cup Chickpea Flour Besan
- 1 Cup Semolina Rava/Sooji
- 1-2 green chilis paste or finely chopped
- 1 tsp freshly grated ginger or ginger paste
- ½ tsp freshly grated garlic or garlic paste
- 1 pinch of asafoetida Hing
- ¼ tsp Carom seeds Ajwain
- ¼ tsp Turmeric powder Haldi
- Salt to taste
- 1 tsp Sugar
- 1 cup Sour plain curd/yogurt
- ¾ cup warm water
- 1 tsp lemon juice
- 1 tsp eno fruit salt
- 2 tbsps oil
- Red chilli powder to sprinkle – ¼ tsp
- 1 -2 tsp oil for greasing
- 1 tbsp oil
- 1 tsp sesame seeds til
- 1 tsp mustard seeds rai
- a pinch of asafoetida
- 8-10 curry leaves
- Mix all the ingredients mentioned in the Khaman Dhokla Batter batter except the red chilli powder and eno (fruit salt).
- Mix it well and ensure the batter is lump free.
- In a steamer or wide pan put some water to boil. (About 2 cups of water)
- Grease two 8 inch steel plates which has a rim. The plate size should be according to your steamer vessel. It should fit in properly and you should be able to lift it.
- It can be wider than 8 inch or smaller. Be sure to divide the batter accordingly.
- So grease one of the plates or if you have a dhokla stand where you can make multiple at times, grease all the plates required.
- Put the plates without the batter in the steamer. This is my mom’s tip. It heats up the plate and helps the dhokla to come out easily, when we pour the batter in it.
- If you are making in batches, divide the batter accordingly.
- Once the water starts boiling, add1/2 tsp Eno in half the batter. If you are using the whole at once, add 1 tsp eno.
- Eno should be added to the batter just when you are ready to steam. Do not add it to the whole batter if you are making in batches.
- Sprinkle red chilli powder if you like on the top, and put the plate with the batter in the steamer.
- Cover and steam for 10-12 minutes.
- Once done remove and let it cool for 10 minutes.
- After 10 minutes, cut the dhokla into desired shape. Do not remove from the plate yet, if you are doing the tempering.
For the tempering
- Add oil in a pan.
- Once hot add in asafoetida, mustard seeds, sesame seeds and curry leaves.
- Let it splutter.
- Spread this mixture over the prepared dhokla.
- Serve it with mint or coriander chutney.
- I like to leave the batter for 5 to 10 minutes so that the flours absorb the moisture. This helps in a more fluffier batter. This is an optional step, but if you have time it is preferred.
- Eno or fruit salt should be added just before steaming.
- If you have leftover, you can add around a tsp of oil in a pan and slowly roast the dhokla on both sides until golden and crunchy. (I would say this is one of the best ways to enjoy them with a cup of tea)
Love to read your comments and feedback. If you have any questions please ask in the comment section. I will try to answer as soon as I can.
If you tried this recipe, please comment below, and do not forget to rate the Recipe.
Also, would love to see your creations, take a picture, and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, and @Renunad on Instagram.
Subscribe to my email list so that you get the new recipes straight in your mailbox.