Instant Khaman Dhokla- The Healthy Snack or Breakfast
Khaman Dhokla is one of my comfort snacks option. I can enjoy it in breakfast or as evening snacks as well. The soft, fluffy and spongy texture wins my heart every time I have it. If you are looking out for some healthy and quick options to have you can definitely add it to the list as it is steamed, therefore, it is healthy and you can eliminate or modify the tempering as per your need. Even if you do not add oil or sugar water you can still enjoy it.
I like to have it with green coriander chutney along with a cup of tea. Sponginess is the main thing to make perfect dhoklas. Therefore, you should air the mixture well by mixing it before adding the fruit salt. If you try out this recipe do share your feedback or pics with me. Tag me in your Insta – savorytales, FB – savorytales or Twitter- savory_tales posts.
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| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
serving
|
- 1 Cup besan (Gram Flour)
- 3 Tablespoon yogurt
- 1/2 Teaspoon lemon juice
- 1 1/2 Teaspoon eno ( Fruit Salt)
- 1/4 Tsp turmeric
- 11/2 green chillies crushed
- 1 teaspoon sugar
- 1 teaspoon oil
- 3/4 Cup water
- salt as per taste
- coriander leaves
- 1 Tsp Mustard Seeds
- 1 Tsp sugar
- 5 - 6 curry leaves
Ingredients
For Tempering:
|
|
- Add yogurt, crushed chilies, salt, turmeric powder, lemon juice, water to the besan (gramflour)
- Leave for 10-15 Minutes
- Meanwhile, add some water to the cooker and bring it to the boil.
- Grease the tin/container with some oil.
- Add fruit salt to the above mixture and mix well and immediately pour the batter into the container.
- Place the container inside the pressure cooker and place the lid without the whistle.
- Steam it for 20 minutes on low flame.
- Check in between to see that the water is not evaporated completely, else add more water.
- Check the dhokla is cooked or not by inserting the knife.
- Once done, allow it to cool for sometime and then carefully remove from the container.
- For tempering, add oil in the pan, add mustard seeds, curry leaves.
- After 2 minutes add water and sugar. pour this sweet water along with the mustard seeds and curry leaves over the cooked Dhokla.
- Leave it for 8-10 minutes so that it gets soaked completely into it and reaches the corner.
- Garnish with some coriander leaves.
- Its ready to be served. Enjoy with green coriander chutney.
ENJOY !!
I will try soon .Good
Thank you so much 🙂
No water? I am trying your recipe amd found that the flour mixture before the fruit salt is too dry….jus added 3 tblsp yogurt n half tsp lemon juice. Please help.
Yes, you will add water around 1/2 to 3/4 cup will be needed. But make sure the batter is not too running or thick.
Let me know if you need any other clarification
Ohhh….i did add water but very very little as i was too scared. It turned good but very dry.