We’ve tried many recipes for instant khaman dhokla, and this is the winner.
We love A Recipe A Day. Daagh‘s dishes usually have just a few ingredients, the instructions are clear, and the pictures are beautiful. Every dish we have tried has turned out just the way he depicted it. Thank you, Daagh, for your fabulous, foolproof site.
This is one of our favourite teatime snacks.
We recommend doubling the recipe and steaming it in two containers in the pressure cooker at a time. We can never have enough of these dhoklas. If you don’t have Eno fruit salt, crush an Alka Seltzer (regular) tablet.
Tip: After greasing the sides of the pan well, cut a round of parchment paper and place it at the bottom for easy removal.
INSTANT KHAMAN DHOKLA with Cilantro-Mint Chutney
(recipe from A.R.A.D.)
* Besan (chickpea flour) 1 cup
* Water 1 cup
* Lime juice 3 tbsp
* Oil 1 tbsp. plus one tsp. (3 tbsp. in the original recipe)
* Eno Fruit Salt 1 tsp
* Mustard Seeds 1 tsp
* Green Chillies 2 finely sliced
* Curry Leaves – 4 to 5
* Sugar 1 tbsp (2 tbsp in original recipe)
Mix together besan, salt, 1 tbsp oil, 1 tbsp lime juice, green chillies and water. Start with 3/4 cup water. It should be a thick batter that goes drip drip drip from the spatula rather than of a pouring consistency.
Put a large vessel or pressure cooker with about 3 cups water on the stovetop to heat. Grease a round pan or pressure cooker insert vessel, (we like a round of parchment at the bottom as additional insurance).
Add the Eno to the batter, put into the vessel, and steam. Do not use the weight if using a pressure cooker.
Keep it for 7 minutes after you get a forceful jet of steam.
(about 17 minutes total) Turn off the flame, let it rest for 2 minutes, and test with a toothpick. If using a regular steaming contraption with a wire mesh and pan, cover and check after 15 minutes or so.
Heat remaining oil, add mustard seeds and curry leaves. When the mustard seeds pop, turn off the flame.
Let the dhokla rest for 3 minutes after steaming, then take it out and cut it into pieces.
Mix together 2 tbsps. HOT water, sugar and lime juice until the sugar dissolves. Pour into the seasoning.
Pour it over the dhoklas.
Garnish with coriander leaves and serve hot.