Dhokla recipe with a quick step by step video. This is an instant dhokla made with besan. Besan ka dhokla is also known as nylon khaman or khaman dhokla. It can also be made with rava or lentils.
There are many ways of making dhokla. This besan ka dhokla is a famous Gujrati snack. It is made by steaming gram flour batter and then tempering it with spices. It can be made sweet or sour depending on the tempering.
Today I am making sweet and sour dhokla also known as khaman dhokla. It is a instant snack and loved by everyone. You can eat it immediately or store it in air tight container in fridge. Whenever you want to eat it sprinkle some water and heat it.
Dhokla making is really easy but can be tricky. After trying lots of recipes this recipes worked best for me. You should be very careful with proportions. Batter should be little flowy and lump free. Steaming time also matters. If you follow the recipe properly you will get the best results.
Sometimes when haldi and eno are mixed together dhokla get red tinge. To avoid that mix haldi and water together then pour it on besan mixture. This way you can avoid the red tinge and make perfect dosa.
Tips to make perfect dhokla :
- Proportion of water place important role in dhokla.
- If you are using 1 cup of besan or gram flour use 1 cup of water. Means use water and besan in equal quantity.
- To avoid red spots in dhokla mix haldi/turmeric and water together.
- Citric acid plays important role in making dhokla. I suggest using it. Lemon juice will not give the same results.
- Make smooth and flowy dhokla batter.
- Make sure to grease the pan or container properly otherwise dhokla will not come out after steaming.
- Boil water in cooker upfront. After adding eno batter should immediately go for steaming.
- If boiling or hot water is not ready dhokla will not cook properly.
- After adding eno mix the batter quickly and briskly.
- I have used non flavored eno in making dhokla.
- If you want to make it gluten free skip hing and suji.
Khaman Dhokla recipe video:
Khaman Dhokla recipe card:
- Gram flour ( Besan): 2 cups
- Semolina ( Suji or rava): 3 tbsp
- Water: 2 cups
- Sugar: 2 tbsp
- Citric acid: ½ tsp
- Haldi powder: ¼ tsp
- Baking soda: 2 pinch
- Salt: 1tsp
- Eno or any fruit salt : 2 tsp or 2 small packets
- For tadka or tempering:
- Oil: 2 tsp
- Mustard seeds: 1 tbsp
- Cumin seeds: 1 tsp
- Asafetida or hing: a pinch
- Sesame seeds or til: 1 tbsp
- Sugar: 3 tbsp
- Salt: a pinch
- Green chilly : 2, 3
- Water: 2 cups
- For garnishing:
- Grated coconut: 1tbsp
- Fine chopped coriander leaves: 1 tbsp
- In a mixing bowl take besan, suji, sugar, citric acid, salt and soda and mix them well.
- Grease the box or container with oil in which you are planning to make dhokla and keep it aside.
- In 2 cups of water mix turmeric powder.
- Now in besan mixture add little water at a time and make a smooth batter.
- Make sure to make smooth and flowy batter.
- In a steamer or pressure cooker heat 2 -3 cups of water and bring it to boil. The amount of water to be added depends on the size of steamer or pressure cooker.
- Now add fruit salt (eno) to the batter and brisk quickly.
- Friut salt should be mixed evenly or else you will give uneven dhokla after cooking.
- After adding fruit salt batter will become frothy and bubbly.
- Pour the batter in a greased container.
- Dhokla is ready to be steamed.
- For steaming khaman dhokla--->
- If using pressure cooker put small steel ring or bowl in cooker.
- Place the container in the cooker. The water should already be boiling or hot when you put the pan / container in cooker.
- Remove the whistle/ weight from the lid and close the pressure cooker tightly.
- Steam it for 20 -22 minutes on medium high flame. Then switch off the heat and to check the doneness insert a tooth pick in dhokla. It should come out clean if dhokla is done.
- If it has batter on it steam the dhokla for some more time.
- If dhokla is done take it out and let it rest till it becomes warm.
- In a meanwhile take a pan and heat 2 tsp oil in it.
- As the oil gets hot add cumin, hing, til, and saute for a minute.
- Now add slit green chilli, mustard seeds and let mustard seeds splatter.
- Now add 2 cups of water, sugar and salt and let the tadka come to boil.
- Switch off the heat and let the tempering mixture become warm (not cold) before using.
- For assembling dhokla ---->
- When dhokla becomes warm take sharp serrated knife and gently slide along the edges.
- Cut dhokla in pieces.
- Now with the help of ladle pour half of the tempering water such that it seeps in through the cuts and sides of the dhokla.
- After ten minutes pour another half of water and let the water get absorbed.
- Carefully remove the pieces on serving plate.
- Garnish with grated coconut and fine chopped coriander leaves.
- Enjoy khaman dhokla with green chutney or imli ki chutney.
2. If you are using 1 cup of besan or gram flour use 1 cup of water. Means use water and besan in equal quantity.
3. <yoastmark class="yoast-text-mark" data-mce-bogus="1">Mix haldi/turmeric and water together so that you do not get red spots in dhokla.</yoastmark>
4. Citric acid plays important role in making dhokla. I suggest using it. Lemon juice will not give the same results.
5. Make smooth and flowy dhokla batter.
6. Make sure to grease the pan or container properly. <yoastmark class="yoast-text-mark" data-mce-bogus="1">If it is not greased enough dhokla will not come out after steaming.</yoastmark>
7. Boil water in cooker upfront. After adding eno batter should immediately go for steaming.
8. If boiling or hot water is not ready dhokla will not cook properly.
9. After adding eno mix the batter quickly and briskly.
10. I have used non flavored eno in making dhokla.
11. If you want to make it gluten free skip hing and suji.