A big warm hello to all my dearest friends!
I know all of us are dhokla fans! We can’t get our hands off a dhokla platter until it is finished, it is so addictive! Well, I don’t see any reason for not getting this addiction. Dhokla is so light, fluffy, tasty and yet slightly salty.
It is a must have snack for welcoming our guests. We often have to run to our nearby sweet shops or confectioners for buying Dhokla. But what if the same ‘besan dhokla‘ can be prepared at home in very less time? Truely! It is possible!!
Here is the recipe for making instant ‘besan dhokla‘ also called ‘khaman dhokla‘.
All you need is:
1.5 cups besan/gram flour
3 tbsp ginger-green chilies paste, 1 inch ginger + 1 or 2 green chilies crushed in a mortar-pestle (optional)
1/2 tbsp turmeric powder
1/3 tbsp asafoetida (optional)
2 tbsp eno or fruit salt or ½ tbsp baking soda
Salt to taste
1 tbsp lime/lemon juice
1 cup water or add as required the amount of water required depends on the quality of gram flour, so add as required to make a thick yet flowing batter
For tempering dhokla, you need:
1 tbsp vegetable oil
1 cup water
1 tbsp mustard seeds
2 tbsp white sesame seeds
8 to 10 curry leaves
2 green chili (split into halves)
1 tbsp lime/lemon juice
2 tbsp sugar
Note:- 1 cup = 250 ml or 2.5 dl
First of all, set a steamer to boil water. Now, take a mixing bowl. In it add all the dry ingredients including besan, turmeric powder, asafoetida and salt and mix well with a wisp. Add water in small amounts and keep stirring till a consistent paste is formed. Now add eno and wisp it again. The batter turns fluffy and light. Quickly pour the batter into a greased pan and put it to steam in the steamer for 10-15 minutes.
While your dhokla is steaming, prepare the tempering in a small pan by heating 2 tbsp oil. Add mustard seeds to it and allow them to crackle. Add sesame seeds and let them splutter. Now, add curry leaves and green chilies. Turn off the burner in under one minute. Add water, sugar and lemon juice and stir well till the sugar dissolves.
Check on the steaming dhokla by poking a toothpick into the centre. If it comes out clean, then it is ready. Allow it to cool for 5-10 minutes.
Spread the tempering onto its surface. You may garnish it with shredded coconut and chopped coriander leaves. Cut the cake into small pieces and allow it to cool into a refrigerator.
Bring the dhokla pieces to room temperature before serving.
This simple dhokla recipe is very easy to make and I am very sure that you will relish eating it along with your family members and guests.