Khaman Dhokla | Khaman Recipe | Khaman Dhokla Recipe In English |

 

Khaman Dhokla | Khaman Recipe | Khaman Dhokla Recipe In English

 

"This Khaman Dhokla recipe creates a soft and fluffy cake that is slightly sweet and savory. It can be enjoyed at any time of day and is easy to prepare by steaming (Khaman Dhokla) on the stovetop or in an Instant Pot. The recipe includes step-by-step photos, a video, and detailed instructions."

 

Khaman dhokla is a popular snack from the Indian state of Gujarat. It is made with a fermented batter of chickpea flour, spices, and herbs. Here is a recipe for making khaman dhokla in the microwave:

Table Of Content:

Quantity	Ingredients
1 cup	chickpea flour (besan)
1/2 cup	cup sour curd
1/2 tspoon	baking soda
1 tsp	sugar
1/2 tsp	turmeric powder
1 tsp	salt
1 tsp	ginger paste
1/2 tsp	green chili paste
1/4 cup	water for steaming
1 tbsp	oil
2 tbsp	water

 Ingredients:

 

1 cup chickpea flour (besan)

1/2 cup sour curd

1/2 tsp baking soda

1 tsp sugar

1 tsp salt

1/2 tsp turmeric powder

1/2 tsp green chili paste

1 tsp ginger paste

1 tbsp oil

2 tbsp water

1/4 cup water for steaming

 

Instructions:

 

In a bowl, mix together the chickpea flour, sour curd, baking soda, sugar, salt, turmeric powder, green chili paste, ginger paste, and oil.

Add the water and mix well to form a smooth, pourable batter.

Grease a microwave-safe dish and pour the batter into the dish.

Add the 1/4 cup of water to the bottom of a microwave-safe container. Place the dish with the batter on a stand in the container.

Microwave on high for 5 minutes.

Let the dhokla cool for a few minutes, then cut into squares and serve.

 

"Khaman can be eaten with a variety of Indian chutneys such as papaya chutney, mint chutney, coriander chutney, or tamarind chutney. It can also be served as a healthy snack with evening tea."

 

Optional: You can garnish the dhokla with grated coconut, chopped coriander leaves, or a drizzle of oil. You can also serve it with chutney or tomato ketchup. Enjoy!

 

FAQ’s

 

Why is my dhokla not spongy?

The sponginess and light texture in the instant khaman dhokla recipe comes from reaction of eno with lemon juice or citric acid releasing carbon dioxide.

 

This reaction creates a fizzy bubbly mixture that helps the batter to rise and leaven thereby making it fluffy and spongy when steamed. So if you use less leavening agents (eno, baking soda) or if they are not fresh or active, your khaman won’t be spongy.

 

Why did my dhokla turn orange or red?

Turmeric powder reacts with baking soda or eno to give orange or red colored spots or patches in khaman dhokla. This makes your khaman turn orange or red. This can be avoided by adding less turmeric powder to the batter.

 

Is dhokla eaten hot or cold?

It can be eaten warm or at room temperature.

 

Why is my khaman dhokla bitter?

Adding too much of leavening ingredients like baking soda can make your dhokla bitter.