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Instant Khaman Dhokla Recipe

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Ingredients for Instant Khaman Dhokla Recipe in Hindi English Marathi Gujarati Bengali Tamil Telugu All Indian languages

  • Gram flour – 2 cups
  • Sugar – 2 to 3 tbsp.
  • Oil – 2 tbsp
  • Citric Acid – 3/4 Tablespoons (or lemon juice – 2 teaspoons)
  • Soda b-carb (sodium bicarbonate) – 3/4 teaspoon
  • Salt – 1 tbsp
  • Turmeric powder – 1/4 teaspoon
  • Green Chillies – 3 (Finely Chopped)
  • Ginger – 1/2 “piece (finely chopped)
  • Asafoetida – a pinch
  • Water – about 1 cup

For the season

  • Oil – 2 tbsp
  • Cumin seeds – 1/4 teaspoon
  • Mustard seeds – 1/2 teaspoon
  • Sesame seeds – 1/4 teaspoon
  • Asafoetida – a pinch
  • Curry leaves – 5-6
  • Green Chilli – 3 (shared)
  • Water – 1/2 cup
  • Sugar – 1 big spoon
  • Salt – 1/2 teaspoon
  • Lemon juice – 1 tbsp

For garnish

  • Coriander leaves (finely chopped)
  • Coconut grated – 2-3 tablespoons
  • Save – 3 tablespoons

How to Make Instant Khaman Dhokla Recipe in Hindi English Marathi Gujarati Bengali Tamil Telugu All Indian languages

  • Mix all the dry ingredients in a bowl: besan, citric acid, salt, sugar, asafoetida, turmeric, finely chopped green chilies and grated ginger.
  • Add 1/2 cup of water and all Mix without lumps.
  • Add another half cup of water and oil. Add more water as needed. It should be enough to make a thick paste (like an idli batter).
  • Beat well with hand mixer or electric mixer. We need to include the air in the dough to make it light and fluffy.
  • Let the dough rest for about 10 minutes.
  • Now mix baking powder. It can be seen that it reacts almost immediately in the form of citric acid and several air bubbles.
  • Put the dough in an enhanced cake tin or deep bowl. If you have dhokla stand then use it.
  • Cook on medium heat for 20 to 25 minutes. Keep a knife or a toothpick in between and it will come out clean.
  • Switch off and let stand for 5 minutes. Cut into square pieces.
  • Meanwhile, prepare tempering. Heat 2 tbsp oil, add cumin seed, rye (seeds of mustard), sesame seeds, hing (asafoetida), green chillies and curry leaves (curry leaves).
  • While sprinkling, add 1/2 cup of water, salt, sugar and lemon juice. When the water gets heated up, turn it off.
  • Slowly put this water over the pieces of Dhokla. The spice water is absorbed by the dhokla, which makes it juicy.
  • Garnish with fresh coriander leaves, grated coconut and sav.
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