KHAMAN DHOKLA (INSTANT) ll HOW TO MAKE KHAMAN DHOKLA ll RASAVINSUVAI

Khaman dhokla is basically made with gram flour.  A sweet , tangy super soft fluffy dish can be enjoyed at any time of the day with mint and sweet chutney. Gujarat's   famous dish anytime you can relish.

There are various ways of preparing it with curd etc, here I am sharing my friend Rinku's method of preparing this lovely dish.

My daughter and I am very fond of this dish and I make it very often. I also prepare the dhokla with rava,  idli batter etc.

Now let us look at the recipe now:

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves; 2-3

                                                                     Ingredients:

1 cup	Gram flour, besan, kadala mavu
4 tbsp	Sugar
3/4   tsp	Citric acid
	Salt to taste
¾ cup	Water (adjust according to the requirement)
1 tsp	Baking soda or Eno (Regular)
1 tbsp	Oil for greasing the plate

	TEMPERING:
2 tsp	Oil
1 tsp	Mustard seeds
Few	Curry leaves
¼ tsp	Cumin seeds /Sesame seeds (my preference)
A generous pinch	Asafoetida

	GARNISHING
	Chopped coriander leaves
	Grated coconut

	SERVING
	Mint chutney, Sweet  chutney

Method:

Step 1

Grease a plate, keep ready.

Boil water in kadai or prepare a steamer if you have. 

Step 2

In a mixing bowl, put the Besan, Citric acid,  2 Tbsp Sugar, Salt  and mix well.  Add water little by little to mix the ingredients without forming lumps.  (3/4 to  1 Cup water ) Add the Baking powder  or Eno and mix well to get a pouring consistency batter.

While mixing the Baking powder/ Eno, the batter will rise.  Immediately transfer to the greased plate and put in steamer or kadai, cover and cook for 15 minutes in medium high flame.

To check whether it is ready, insert a knife. If the knife comes out clean, it is cooked.

Allow to cool. Cut into desired shape.

Step 3

Heat oil in kadai. Put the mustard seeds when it crackles put Cumin seeds, Asafoetida, Curry leaves.  Add 1/2 cup water and 2 Tbsp Sugar. Let the Sugar melt. Pour this on the dhokla evenly and set aside for some time.   Garnish with Grated coconut and Coriander  leaves. Your super soft spongy fluffy dhokla is ready.

How to serve:

Serve with mint/sweet chutney.

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