One can find Dhokla Recipe mainly in the Indian state of Gujrat and it’s a pride of Gujrat. Khaman Dhokla is a mixture of gram flour and looks yellow in color. We can enjoy this recipe as breakfast, main course, and as a side dish or as a snack. It looks like a spongy cube with roasted mustard seeds and fried green chilies.
There are two types of Dhokla “Khaman and Dhokla. Dhoklas are white in color. Dhokla is made with fermented rice and lentil. On the other hand, we use Gram flour in Khaman Dhokla. This is what Gujratis call dhokla. The yellow spongy one we call khaman. You can garnish it with coriander, coconut, or chilies. Dhokla is low in calories and packed with protein. You can bake or steam besan dhokla. it has less oil content which makes it low in calories. Most important step in this recipe is smooth batter while preparing this recipe make sure One should be more careful.
Different between Dhokla Recipe and Khaman Dhokla Recipe
Dhokla is made by soaking rice and lentils. They are ground to a batter and fermented overnight after that it steamed and tempered with spices and curry leaves.
Khaman Dhokla is an instant and quick version that does not require any soaking grinding and fermentation. Its made with gram flour and Eno or baking soda. I personally prefer to use Eno which helps to make the batter fluffy and helps to raise the batter into a beautiful cake. Khaman always has a dark yellow color.
So there is a huge difference between Dhokla and Khaman. The method of taste and making is also different. To be very honest I love Gujrati dishes soon we are sharing more Gujrati Dishes Hope you’ll like them too.
Let’s start this super delicious Khaman Dhokla Recipe.
khaman Dhokla Recipe |Soft And Spongy|Course: SnacksCuisine: IndianDifficulty: Easy
From grocery stores to road corners everyone stokes these yellow spongy cubes. Its slightly tangy in taste “khatta Mittha”.
2 cup Besan
½ cup Rava
3 Tbsp Sugar
1 lemon juice
Salt to Taste
2 Tbsp Oil
1 Pinch Turmeric
½ Tbsp Mustard Seeds
A pinch of asafoetida
2-3 Green Chillies Chopped
2 Tbsp Chopped Coriander
- Sieve the gram flour. There should be no lumps in this batter.
- Take a large mixing bowl add gram flour, Rava, Sugar,
- Add little by little water.
- Add Lemon juice.
- It should be form a thick runny batter whisk well until the batter turns smooth and silk consistency and allow the batter fermented for 15-20 minutes.
- Grease the bowl with oil.
- Take a large kadhai add water and let it boil.
- Add Eno in better and stir well and as it starts to form bubbles add the batter in a greased tin.
- Immediately place the dhokla in a kadhai and cover it with a lid for 20 minutes.
- After 20 min check dhokla if it’s ready it should feel light and fluffy further prick it with a toothpick or knife it should not be sticky on the knife.
- Remove from kadhai and place it on a plate Cut with a knife in small pieces Dhokla is ready for tempering.
- For tempering – Heat the pan with oil add asafoetida and mustered seeds.
- Add coriander leaves chopped green chillies and sugar.
- Add water and allow it to warm. After 2-3 boils add lemon juice on lower flame.
- Pour the tempering on dhokla transfer the dish to a plate and serve it. Try this recipe with your family and friends and enjoy it.
1 servings per container
- Amount Per ServingCalories81
- % Daily Value *
- Total Fat
- Sodium 12.3mg 1%
- Potassium 121.5mg 4%
- Total Carbohydrate
- Dietary Fiber 2.6g 11%
- Protein 3.6g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.