Dhokla or khaman dhokla (खमन ढोकला) is a very famous snack from Gujarat and for all the right reasons. It is a steamed cake made from besan or gram flour with a very fragrant tempering. Made fresh from scratch with wholesome ingredients and free of any preservatives, it is a healthier snack than the conventional fast food such as burgers and fries. This is the instant dhokla recipe with eno, which is why you don’t have to wait for several hours for the batter to ferment. The result is an extremely spongy and melt-in-mouth dhokla. The dash of sugar water makes it even more scrumptious. And the crunch from the tempering ingredients lends it a nice contrasting texture. This instant recipe is convenient to make when you have hungry kids badgering you for snacks or guests coming over. The dhokla ingredients are very basic, something that can be found in your kitchen at most times. It tastes best with green chutney made from coriander or mint.
Dhokla Recipe in Pressure Cooker
I have prepared the dhokla recipe in the steamer. Don’t feel left out if you don’t have a dhokla steamer. You can still make it in cooker and get same results. The arrangement would be fairly similar. Fill the cooker with 2 inches of water. Place a stand/ring that is taller than 2 inches in the center of the cooker. That’s because we do not want the water in the cooker to touch the base of the plate containing the dhokla batter. Place the plate with the batter on the stand/ring and close the cooker with the lid. Take the whistle off. Steam it for about 12-15 minutes.
The preparation would take just a few minutes. Keep the batter and tempering ingredients ready. Before you begin mixing the dhokla flour, fill the steamer with 2-3 inches of water and heat it. Keep the mould greased and ready. Now let’s see how to make quick dhokla recipe.
Muthia is yet another popular Gujarati snack. You might like the recipe of cabbage muthia and you can check it out here. Now let’s see how to prepare easy and quick dhokla from gram flour.
How to Make Khaman Dhokla
- Chickpea flour/Besan – 1 cup, sifted
- Thick yogurt – ½ cup, slightly sour
- Water – ½ cup
- Eno fruit salt – 1 tsp
- Oil – 1 tbsp
- Turmeric powder – ½ tsp
- Salt – to taste
- Ginger – ¾ tsp, finely crushed
- Green chilies - ¾ tsp, finely crushed
- Coriander leaves – 2 tbsp, for garnish
- Oil – 2 tbsp + 1 tsp to grease the mould
- Cumin seeds – ¾ tsp
- Mustard seeds - ¾ tsp
- Curry leaves – 12
- Asafoetida – ¼ tsp
- Green chilies – 2, finely chopped
- Water – ¼ cup
- Sugar – 2 tbsp
- In a bowl, take the besan, oil, ginger, green chilies, yogurt, turmeric and salt.
- Whisk well adding little water at a time till you get a smooth batter. Make sure there are no lumps.
- Add the Eno fruit salt and give it a quick whisk and immediately transfer the batter to the mould.
- Place the mould in the steamer.
- Cover the steamer and let it steam for 10 to 12 minutes. Insert a toothpick in the center to check if it’s done. It should come out dry.
- When ready, take the dhokla out of the steamer and let it cool.
- In the meanwhile, mix sugar and water together.
- Run a knife along the sides of the dhokla. Place a plate over it and turn the mould upside down. The dhokla would get transferred onto the plate.
- Let the underside of the dhokla be on top for it absorbs the sugar water and tempering very well. Brush it with the sugar water. Use as much or as little sugar water as you like.
- Garnish it with coriander leaves.
- Proceed to prepare the tempering. Heat oil in a pan. Add the mustard seeds and let them crackle. Add the cumin seeds. Once they sizzle, add asafetida, green chilies and curry leaves. Fry them till they become golden and crunchy.
- Pour the hot tempering over the dhokla.
- Cut it into squares or diamonds.
- Serve with spicy green chutney. Enjoy.
Dhokla Recipe with Step by Step Pictures Below
Prepare the steamer and keep the mould greased and ready. In a bowl, take the 1 cup besan, 1 tbsp oil, 3/4 tsp finely crushed ginger, 3/4 tsp finely crushed green chilies, 1/2 cup yogurt, 1/2 tsp turmeric and salt.
Whisk well adding little water at a time till you get a smooth batter. Make sure there are no lumps. You will need around 1/2 cup water.
Add 1 tsp Eno fruit salt and give it a quick whisk.
Immediately transfer the batter to the mould.
Place the dhokla mould in the steamer and then cover the steamer and let it steam for 10 to 12 minutes.
When ready, take the dhokla out of the steamer and let it cool down completely.
In the meanwhile, mix 2 tbsp sugar and 1/4 cup water together.
Run a knife along the sides of the dhokla. Place a plate over it and turn the mould upside down it would get transferred onto the plate. Brush it with the sugar water. Use as much or as little sugar water as you like.
Garnish with 2 tbsp finely chopped coriander leaves.
Gather the ingredients for the tempering the dhokla.
Heat 2 tbsp oil in a pan. Add 3/4 tsp mustard seeds and let them crackle. Add 3/4 cumin seeds. Once they sizzle, add asafoetida, green chilies and curry leaves. Fry them till they become golden and crunchy.
Pour the hot tempering over with a spoon
Cut it into squares or diamonds.
Serve with spicy green chutney. Enjoy.