Hello dear readers,
I hope you all are doing well 🙂
Today I have come up with a new recipe called Khaman Dhokla.
Read the blog from beginning to end. I hope you will understand the recipe very easily. So let's get started!!!!!
𝐖𝐡𝐚𝐭 𝐢𝐬 𝐊𝐡𝐚𝐦𝐚𝐧 𝐃𝐡𝐨𝐤𝐥𝐚
Khaman, also known as Khaman Dhokla in other Indian states, is a popular delicacy from the Gujarati cuisine. It is light, spongy and includes a hint of great savory flavor from a simple combination of gram flour (Besan), spices, and herbs. Gram flour or besan is a pulse flour made from a type of ground chickpea called the Gram Chickpea.
Khaman is a healthy savory-sweet snack that happens to be vegetarian. Khaman is also known as Yellow Dhokla as it has a yellow color or Besan Dhokla. It is also known as instant khaman.
I prepare Khaman Dhokla with the steaming method. Dhokla perfect to enjoy for a hearty and satisfying breakfast or an afternoon or evening snack.
• 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 :-
1) Gram Flour / বেসন
2) Salt / লবণ
3) Sugar / চিনি
4) Ginger / আদা
5) 𝗬𝗼𝗴𝗵𝘂𝗿𝘁 / টক দই
6) 𝗧𝘂𝗿𝗺𝗲𝗿𝗶𝗰 𝗣𝗼𝘄𝗱𝗲𝗿 / হলুদ গুঁড়ো
7) 𝗕𝗹𝗮𝗰𝗸 𝗠𝘂𝘀𝘁𝗮𝗿𝗱 𝗦𝗲𝗲𝗱𝘀 / কালো সর্ষে
8) 𝗘𝗡𝗢 (Fruit Salt 𝗥𝗲𝗴𝘂𝗹𝗮𝗿)
9) 𝗖𝘂𝗿𝗿𝘆 𝗟𝗲𝗮𝘃𝗲𝘀 / কারিপাতা
10) Green Chili / কাঁচালঙ্কা
🔹𝐍𝐨𝐭𝐞 : As a leavening agent, we use in this khaman recipe is fruit salt. Eno is a popular Indian brand of fruit salt that is used to relieve acidity and heartburn. Fruit salt is composed of citric acid, sodium bicarbonate (baking soda), and sodium carbonate. Sodium bicarbonate and sodium carbonate are effervescent ingredients that bubble and release carbon dioxide when added to water.
Use eno that is fresh and within its shelf period. If your eno is not fresh or active, the texture of khaman will be flat and dense. And please do not use flavored eno – the regular eno without any flavor works the best.
How to make Khaman Dhokla
𝐏𝐫𝐞𝐩𝐚𝐫𝐚𝐭𝐢𝐨𝐧
🔸Step-1 : Grease a pan with 2 to 3 teaspoons oil very well.
𝐌𝐚𝐤𝐢𝐧𝐠 𝐁𝐚𝐭𝐭𝐞𝐫
🔸Step-2 : Take some gram flour (besan) in a mixing bowl or pan. Do use gram flour which has a fine texture.
🔸Step-3 : Add the following ingredients —
2 to 3 pinches of Turmeric Powder
1.5 teaspoons ginger paste (crush 1.5 inch ginger and 1.5 teaspoons green chilies in a mortar-pestle)
Sugar according to your taste
Salt according to your taste
🔹𝐍𝐨𝐭𝐞 : Avoid adding too much of turmeric powder as then the fruit salt or baking soda reacts with the turmeric powder and makes it red in color, thereby giving reddish dots, specks or tones in the Khaman.
🔸Step-4 : Add some water and 1 tablespoon oil to make a thick yet smooth flowing batter. The amount of water needed depends on the quality of flour, so start with 1 cup and add as required. Stir well to combine.
🔸Step-5 : Stir with a whisk to create a smooth, thick batter without any lumps.
𝐂𝐨𝐧𝐬𝐢𝐬𝐭𝐞𝐧𝐜𝐲 𝐨𝐟 𝐁𝐚𝐭𝐭𝐞𝐫
🔸Step-6 : The batter should be thick yet flow easily off of the whisk. A quick tip is that if the batter becomes thin, then 1 to 2 tablespoons of gram flour. Next bring 2 to 2.5 cups of water to a boil in a steamer pan or electric cooker or pressure cooker. The amount of water to be added depends on the size of the steamer or pressure cooker.
𝐋𝐞𝐚𝐯𝐞𝐧𝐢𝐧𝐠 𝐊𝐡𝐚𝐦𝐚𝐧 𝐃𝐡𝐨𝐤𝐥𝐚 𝐛𝐚𝐭𝐭𝐞𝐫
🔸Step-7 : Next add a packet of ENO (Fruit Salt Regular). 1 packet of Eno makes the dhokla soft and fluffy.
🔸Step-8 : Stir the ENO with the batter briskly and quickly. The fruit salt should be mixed evenly with the batter. Or else you get uneven texture in the Khaman.
🔸Step-9 : The ENO will make the batter become frothy, so you need to work quickly to whisk it in thoroughly.
🔸Step-10 : Pour the prepared batter into the greased pan.
🔸Step-11 : Gently shake so that the batter evens out in the pan.
𝐒𝐭𝐞𝐚𝐦𝐢𝐧𝐠
🔸Step-12 : Place the pan in a steamer or electric rice cooker or pressure cooker. The water should already be boiling or hot when you place the pan with the khaman batter. When using a pressure cooker, remove the vent weight/whistle from the lid and cover the cooker tightly with its lid.
🔸Step-13 : Steam for 17 to 20 minutes in an electric rice cooker. If using a pan or pressure cooker or Instant Pot, steam for 10 to 15 minutes on a medium to medium-high heat.
🔸Step-14 : To check the doneness, insert a toothpick. It should come out clean if the khaman is done. If the toothpick has the batter on it, then you need to steam it for some minutes.
🔸Step-15 : Let the khaman become warm or cool completely. Gently slide a knife along the edges to release the khaman from the pan. Place a plate or tray on top of the pan. Then quickly invert the pan. If greased well, the khaman will easily slide out onto the plate.
🔸Step-16 : Use a sharp knife to slice the khaman in squares and set aside until ready to temper.
𝐏𝐫𝐞𝐩𝐚𝐫𝐢𝐧𝐠 𝐓𝐞𝐦𝐩𝐞𝐫𝐢𝐧𝐠
🔸Step-17 : Tempering is essential to infuse the khaman with flavor and add moisture to the gram flour sponge. To make the temper, first heat 2 tablespoons of oil in a small pan on the stove. I suggest you to use mustard oil.
🔸Step-18 : Add 1 teaspoon of mustard seeds and allow them to crackle.
🔸Step-19 : When the mustard seeds are crackling, add 10 to 12 curry leaves. Next carefully add ⅓ cup of water. You can switch off the heat when adding water.
🔸Step-20 : Then add 2 teaspoons of sugar. Stir and allow the tempering mixture to come to a boil. Make sure that the sugar is dissolved.
𝐌𝐚𝐤𝐢𝐧𝐠 𝐊𝐡𝐚𝐦𝐚𝐧
🔸Step-21 : Remove from the heat and immediately pour this tempering mixture evenly on the khaman dhokla so that it seeps through the sliced edges. Garnish with 2 to 3 tablespoons of chopped coriander leaves and 2 to 3 tablespoons grated coconut, if you like.
And yes you are done! 😄
Just follow this simple steps I have given☝
Here I'm sharing a picture how it looks after serving👇
Share your Khaman Dhokla pics on social media and don't forget to tag us 🤗
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