This is a real quick version of khaman dhokla – also called instant khaman dhokla and can be made within half an hour. There are several different versions of khaman dhokla recipes which can be made by soaking lentils etc. Much of this recipe has been adapted from Tarla Dalal’s version of the recipe. I have modified it by adding and eliminating a few ingredients and changing the measurements of some other, to suit to my taste.
Chickpea flour (besan) – 1 cup
Semolina (rawa) – 1 1/2 tablespoon
Sugar – 1 1/2 teaspoon
Salt – to taste
Citric acid (nimboo ke phool) – 1/2 teaspoon
Fruit salt – 1 1/2 teaspoon
Curry leaves – 3-4
Water – 1 cup + 1 tablespoon
Oil – 2 tablespoon
Asafoetida – 1/8 teaspoon/a very small pinch
Mustard seeds – 1 teaspoon
Sesame seeds – 1/2 teaspoon
Green chillies – 1, cut vertically, deseeded
Coriander leaves – about 3-4 sprigs, finely chopped
Shredded coconut (dry or fresh) – 1 tablespoon
- Sieve chickpea flour, add semolina, salt, and sugar, and citric acid. Mix well. Alternatively, sugar can be added to the tempering that is done at the end. Add fruit salt and then top it water. Mix thoroughly.
- The vessel used for steaming the dhokla would be a big container, filled with 5-6 cups of water. Can use either an idli stand or a dhokla stand to go with it. There might be other creative ways for steaming, if you don’t have either of the stands handy. Heat 5-6 cups water in that container. Prepare the steel plate (appx. 7-8 inch diameter) by applying few drops of oil.
- Pour the batter in the plate. When the water in the container starts boiling, put the stand with the plate inside the container.
- Steam it for approximately 15 minutes. The test to know if it has been steamed well is doing the clean knife test. The time for steaming may vary. Once steamed, remove the plate.
- For tempering – heat oil, add asafoetida, mustard seeds, sesame seeds, curry leaves, green chillies (and sugar if not added earlier). Add 1 tablespoon of water to it. When the seeds splutter for a few seconds, remove from heat, pour it over the dhokla. Garnish it with finely chopped coriander leaves and shredded coconut.
- When the dhokla cools down, cut it into desired shape and remove it on a serving plate.
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