Instant Khaman Dhokla

Guests are coming over on a short notice, or you feeling to have snack that is easy and mess free to make? Why not make a healthy snack Khaman Dhokla, which is satisfying not only for your stomach but less time consuming. Instant Khaman Dhokla – a nutritious and irresistible Gujarati snack. Khaman Dhokla is prepared with gram flour, mixed with spices and steamed till its soft and fluffy. so let's start making it...


INGREDIENTS:

• Besan, 1 cup (250 gms)
• Sooji, 1-2 tblspn (optional)
• Green chillies, chopped finely, 2
• Lemon juice, of 1/2 lemon
• Turmeric, 1/2 tspn
• Salt, as per taste
• Coriander leaves, finely chopped, 2 tblspn
• Eno Fruit Salt, 1 sachet
• Oil, 1 tblspn

For Tempering

• Oil, 2-3 tblspn
• Curry leaves, 5-6
• Mustard seeds, 1 tspn
• Green chillies, 2 slit half

Serves: 3-4

Recipe Type: Snack

RECIPE:

• Take a deep vessel, in which you can put your batter pan inside, it should fit inside well, leaving sides of the vessel.
• Put 2-3 cups of water and keep it on medium flame.
• Meanwhile, Make a thick batter of besan adding little water at a time. The consistency should be like of cake batter.
• Add lemon juice, coriander leaves, salt, green chillies, turmeric and oil. Beat it very well.
• Grease a plate or a pan with oil, in which you are going to steam the dhokla.
• Now, add eno fruit salt to the batter, it will become frothy, mix it well and immediately pour it to the greased pan.
• Put a stand or some small plate in the vessel of water, on which you can place your pan.
• Now put the batter pan or plate inside the vessel, on that stand. Cover it.
• Steam for about 10 mins.
• Take a toothpick or folk, isnert it in the mid to check if its done, if the stick or folk comes out clean it means its done.
• Take out, let it cool, then take out on a serving plate. 
• For tempering, heat oil in a small pan.
• When its hot, add musturd seeds.
• Add curry leaves, add green chillies.
• When its tempered well, spread it all over the dhokla in the plate. Now cut the dhokla into squares.
• Garnish with coriander leaves.
• Serve with green chutney, imli chutney or just ketchup.

Note:

• The batter should be mixed well and beated well to make a spongy dhokla.
• Add fruit salt, just before adding it to the greased pan, dont let it sit for long.
• The pan or plate you are using should be wide and double in size as khaman rises after steamed.
• You can add a little sugar for that, sweet spicy taste.