Instant Khaman Dhokla

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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

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

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, yogurt, 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 about what is dhokla and what is khaman and people use it interchangeably. I did ask one of my close friends who is a gujju. Now she said the same thing and also told me that khaman is 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.

The Challenge

This time for our #201 Foodie Monday bloghop , Mayuri from Mayuri Jikoni gave us 2 options out of which 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 could 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 chili 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

Soft and spongy this Instant Khaman Dhokla can be done in under 30 minutes and is a perfect vegan Breakfast or a snack.

5 from 4 votes

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Course: Breakfast, Snacks

Cuisine: Indian

Keyword: Gluten-Free Flour, Instant, Semolina, Vegan

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 2 8 inch plates

Author: Renu Agrawal-Dongre

Equipment

• Steamer / Wide Pot
• Steel Plates

Ingredients

Khaman Dhokla Batter

• 1 Cup Chickpea Flour Besan
• 1 Cup Semolina Rava/Sooji
• 1-2 green chilis paste or finely chopped
• 1 teaspoon freshly grated ginger or ginger paste
• ½ teaspoon freshly grated garlic or garlic paste
• 1 pinch of asafoetida Hing
• ¼ teaspoon Carom seeds Ajwain
• ¼ teaspoon Turmeric powder Haldi
• Salt
• 1 teaspoon Sugar
• 1 cup Sour plain curd/yogurt
• ¾ cup warm water
• 1 teaspoon lemon juice
• 1 teaspoon eno fruit salt
• 2 tbsps oil
• Red chilli powder to sprinkle – ¼ tsp
• 1 -2 teaspoon oil for greasing

For tempering

• 1 tbsp oil
• 1 teaspoon sesame seeds til
• 1 teaspoon mustard seeds rai
• a pinch of asafoetida
• 8-10 curry leaves

Instructions

• 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.

Notes

• 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)

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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