Khaman Dhokla recipe
Gujarati khaman dhokla recipe with step-by-step pictures
Servings: 4
Ingredients
- 1 cup Besan | kadala maavu
- 1 cup Curd
- Salt as needed
- 1 tsp Green chili
- 1/2 tsp Turmeric powder
- 1 tsp Sugar
- 1 and 1/2 tsp Eno fruit salt
- 2 tsp Lemon juice
- 3 tsp Oil
- 1 tsp Mustard seeds
- 2 slit green chilis
- Few curry leaves
- 2 tbsp Water Optional
Instructions
- In a wide vessel, add the besan, curd, green chili paste, turmeric powder, salt, sugar, and lemon juice, and mix well without any lumps.
- Don’t add any water to it.
- The curd will be quite enough to make the paste.
- Cover it with a lid and keep it aside for 1/2 an hour to 1 hour.
- I kept it for an hour.
- After an hour, grease a wide-mouthed kadai with little oil.
- Transfer the mixture to it.
- Just add the ENO FRUIT SALT.
- Mix well.
- Keep the steamer hot before adding any salt to it.
- The consistency will be like idli batter.
- Normally after adding Eno salt the mixture will slightly loosen.
- If u find it very thick, can add 1 or 2 tbsp of water.
- Steam this mixture for 10 –12 minutes.
- Check whether it is completely cooked, by inserting a knife or fork into the vessel.
- Allow it to cool.
- After 2- 4 mins, just tilt the vessel fully to a plate.
- Take it out carefully.
- In a kadai, add oil and add the mustard seeds and thecurry leaves, vertically slit deseeded green chili.
- When it crackles, pour it over the dhokla.
- Cut into square or diamond shapes.
- Serve with green chutney.
Notes
- After adding the eno fruit salt, immediately transfer and steam the mixture, or else it will taste nice.
- If making in big batches, add the eno fruit salt in batches.
- Ensure the eno fruit salt is active, if not the batter won't be airy and dhoklas will be hard.
