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by Sharmili Leave a Comment
The soft and spongy Khaman Dhokla is a popular Gujarati snack made from Bengal gram flour. In a regular steamer, it steams for about 30 mins. By using Mealthy Multipot it takes only 15 mins to cook this Dhokla.
I was in Ahmedabad for 5 yrs after my marriage and had the opportunity to taste almost all the dishes of Gujarat. I learned this recipe from my Gujarati friend Hiral. This Dhokla is made with fermented besan batter steamed and cut into cubes and tempered with mustard, sesame seeds and garnished with grated coconut and coriander leaves. This Dhokla can be served as a snack, breakfast or side dish along with green chutney. The following steps should be noted to make soft and spongy Khaman Dhokla.
- Don’t forget to sieve the Bengal gram flour.
- It took half plus 3 tbsp of water to make the batter.
- Before adding eno let the batter rest at least for 15 mins.
- Keep the steaming water ready before adding eno to the batter.
- Once the eno is added to the batter, immediately pour the batter to the greased pan and start to steam or pressure cook.
- I have used pressure cook mode for 15 mins(we need to turn the vent to sealing position).
- If you want to use the steaming mode then don’t turn the vent to sealing position. Instead, keep an external timer for 30 mins and steam the batter. Once done quick release the pressure and the remaining steps are the same.
- While adding tempering to the Dhokla, both Dhokla and the tempering water should be warm. Then only the water will be soaked evenly in the Dhokla.
- In this pressure cook mode, the Dhokla was a spongy cake in texture.
Now let us see how to prepare this recipe.
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Khaman Dhokla Recipe in Mealthy Multipot | Besan Dhokla Print Recipe
Instant soft Khaman Dhokla.
- CourseBreakfast
- CuisineGujarathi
| Servings | Prep Time |
| 15 pieces approx | 30 min |
| Cook Time |
| 15 min |
|
|
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| Khaman Dhokla Recipe in Mealthy Multipot | Besan Dhokla Print Recipe Instant soft Khaman Dhokla.
|
Ingredients
Main Ingredients
- 1 cup Bengal gram flour/Kadalai Maavu/Besan
- 1 tsp salt
- 1 tbsp Sugar
- 1/4 tsp Turmeric powder
- 1 tbsp Lemon juice
- 1 tbsp oil
- 1 tsp Eno fruit salt
To temper
- 1 tbsp oil
- 1 tsp Mustard seeds /kadugu
- 1 tsp Sesame seed/Ellu
- 1 strand Curry Leaves/Karuveppilai
- 2 Green chilies split into two
- 2 tbsp Sugar
To garnish
- 1 tbsp Coriander Leaves/Kothamalli finely chopped
- 1 tbsp Coconut grated
Servings: pieces approx
Instructions
In a bowl, sieve and add Bengal gram flour. To it add salt, sugar, turmeric powder, lemon juice and mix all well.
Now add 1/2 to 3/4 cup of water and mix well. Then add oil and mix for 15 mins. Whisk it in the same direction.
The mix turns to pale yellow color after mixing for 15 mins. Now let the batter rest for 15 more mins.
Meanwhile, add a cup of water in the Mealthy inner pot. Place a trivet. Also, place the oil greased pan above the trivet.
Now turn on SAUTE mode ON. Let the water starts to boil.
Now mix the batter with eno salt and immediately transfer it to the greased plate placed in the Mealthy pot.
Cancel SAUTE mode. Close the lid. Turn the VENT to the SEALING position. Select PRESSURE COOK on HIGH for 15 mins.
Once done Quick Release the Pressure. When the Pressure valve drops, open the lid. Carefully remove the pan from the Multipot. Let the dhokla rest for 5 mins.
In the meantime, prepare the tempering. Heat oil in a pan, add mustard seeds and let it crackle. Then add sesame seeds and let it turn golden brown.
Next, add curry leaves and green chilies. Saute for a min. Add a 1/4 cup of water, sugar and stir until the sugar dissolves completely. Switch off the stove.
Carefully run a knife around the edges of the dhokla pan, place a plate over the pan and flip pan with the plate to release the Dhokla.
Now cut the dhokla into cubes. Spoon the tempering over each piece of dokhla and spread evenly.
Garnish with grated coconut and coriander leaves.
Recipe Notes
- Before adding eno let the batter rest at least for 15 mins.
- Keep the steaming water ready before adding eno to the batter.
- Once the eno is added to the batter, immediately pour the batter to the greased pan and start to steam or pressure cook.
- I have used pressure cook mode for 15 mins(we need to turn the vent to sealing position).
- If you want to use the steaming mode then don't turn the vent to sealing position. Instead, keep an external timer for 30 mins and steam the batter. Once done quick release the pressure and the remaining steps are same.
- While adding tempering to the Dhokla, both Dhokla and the tempering water should be warm. Then only the water will be soaked evenly in the Dhokla.
- In this pressure cook mode, the Dhokla was a spongy cake in texture.
Share this Recipe
Soft and spongy Khaman Dhokla is ready to relish.
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