How to make dhokla recipe at home in 30 minutes -IN ENGLISH ❤ I Spongy and Soft Instant Gujarati Khaman Dhokla Recipe 👌I How To Make Spongy and Soft Instant Dhokla recipe with easy step by step - Shettypassion

 

Gujarati Dhokla- Shettypassion


Why is dhokla famous in Gujarat?

✍️Because it is a popular dish and a favorite vegetarian snack, dhokla has many variations, such as semolina, rice powder, or cheese dhokla. Fluffy, low in calories, and packed with protein, it is unsurprising that dhokla remains a staple food of Gujarat.

 

Is dhokla eaten hot or cold?


✍️Dhokla should be eaten at room temperature. No need to make it cold or hot before eating. You can refrigerate dhokla for two to three days


Why is my dhokla not spongy?


✍️After adding Eno fruit salt do not keep batter for long time otherwise dhokla will not be spongy. Steam batter over medium flame to make them spongy. Do not steam it on high flame otherwise it will not cook from inside.

 

Which Eno is used for dhokla?


✍️Eno: Use the regular plain Eno without any flavors. Gluten-free: For making Khaman gluten free, skip the asafetida and semolina. Baking soda or Eno: The ingredient which we use to leaven the Khaman batter is fruit salt.


And what exactly is Gujarati Khaman Dhokla?

✍️Khaman dhokla is a dish common in the Indian state of Gujarat.


Related :

 https://www.shettypassion.in/2021/08/vegetable-pulao-recipe-i-main-course.html


How to steam Dhokla

  • When the water starts boiling and you see steam coming out, transfer the plate along with batter over the forged stand. Turn flame to medium -low, and cover the lid in which the water is boiling. So as to keep steaming in the dhokla.
  • If you are using a pressure cooker, to steam the dhokla, then remove the whistle from the lid.
  • Steam and cook the dhokla batter on a medium flame for 20  minutes.
  • After 20 minutes when the dhokla gets cooked, a knife or toothpick inserted in the center of dhokla should come out clean.
  • When cooked, remove the dhokla pan from heat and let it cook down a little on room temperature ,in spite keep it a little  warm.
  • Then place a plate on top of the dhokla pan and turn upside down. Tap the pan and the dhokla will gently slip on the plate.
  • Place another plate on the dhokla and again turn upside down, this will make dhokla the top side face up again.
  • Cut the dhokla with a knife, to get medium or large bite-sized pieces. Remember the dhokla still should warm enough. Otherwise it will not absorb the tempered juices poured over it.

How to make Dhokla batter

  1. In a vessel sieve the gram flour. Filtering the gram flour ensures mildness, this avoids forming lumps while adding water.
                                        


                         

2.Now add the salt, sugar and turmeric powder in the batter and mix it well. Ensure you add a little turmeric powder only, otherwise this batter with turn red in color when we will add baking soda to it.

                                            


                  

                                          
              
 3.Now it's time to make the batter of our gram flour. While mixing add little water in parts and stirring it with a spoon, make a smooth and thick batter. Ensure no lumps are formed in the batter.
                                              
               

                                            

4.Cover the batter and leave it for 10 minutes, so that the gram flour gets soaked well.
                                                      

        
5.In same time before pouring the dhokla batter in the cake tray or plate(in which you are going to cook dhokla),grease its inner surface evenly with oil and make it smooth.
                                            
                                                
6. After 10 minutes open the cover of dhokla batter, you will find that the batter has become much thicker.
                                        

7.To make dhokla batter fluffy, sprinkle the 1tsp baking soda over this batter with a spoon rotating in a circular motion, at high speed. This process will help to form the air bubble in the mixture. Now we will turn this batter into sponge batter.

                                            


8. Immediately transfer the mixture to the greased  plate and level the top of the mixture with a spatula or spoon.


                                   

                                                

                                                   


                                                       
                                                      
                    




Related :

Preparation for steaming Dhokla:

  1. Place a forged stand inside the large pot. Then add some water and let the water boil over medium flame. The water should be sufficient to steam the dhokla, but should not jump over the dhokla during boiling.
                                        








2.When the water starts boiling and you see steam coming out, transfer the plate along with batter over the forged stand. Turn flame to medium-low and cover the lid in which the water is boiling.So as to keep steaming in the Dhokla.
                                        


                                   
                                        
      

3. Steam and cook the dhokla batter on a medium flame for 20  minutes.                                                                                   

                             
4.After 20 minutes when the dhokla gets cooked, a knife or toothpick inserted in the center of dhokla should come out clean.
                                         
                                           
                                         


                                          
       
    
                                       
5. When dhokla cooked, remove the dhokla pan from heat and let it cool down a little, on room temperature .

6.Then place a plate on the top of the dhokla pan turn upside down. Tap the pan and the dhokla will gently slip on the plate.

7.Place another plate on the dhokla and again turn upside down, this will make dhokla the top side face up again.

8.Cut the dhokla with a knife, to get medium or large bit-sized pieces. 

How to temper dhokla :

  • Heat a 2 tablespoon oil in a small pan or tempering pan.
                    

  • Add mustard seeds and let the  mustard seeds crackle.
                                 
  • When the mustard seeds stop crackling ,add  curry leaves, green chilies, stir and fry for a few seconds ,till the curry leaves become crisp.
                                

  • Add 1/2 cup water (You can also switch off the flame while adding  water)


  • Then add 2 teaspoons of sugar,1/2 teaspoon of salt stir and mix the sugar and salt with water and cook until the water gets boiled.
                                            


                                             


  • Now add handful of coriander leaves and 1 teaspoon of lemon juice and once water comes to boil turn off the heat.
                                    
               


                                 

  • Then pour this entire tempering mixture slowly and gently all over the dhokla.(Remember: dhokla should be warm so that it can absorb juices properly



                          Final Look-Dhokla


      



Gajarati Dhokla                                            


Related:


 

Instant Dhokla Recipe

 

Prep Time                     : 15 mins                  

Cook Time                    : 20 mins

Total Time                   : 30-35 mins                 

Course                          : Breakfast, Side Dish, Snacks

Cuisine                         : Gujarati, Indian   

Servings                       :  4 servings

Author                         : Shettyspassion


Ingredients

  • 1.5 cup gram flour
  • 2 Tsp Salt
  • 1/2 Tsp Turmeric powder
  • 1 Tsp sugar
  • 1 Tsp Eno
  • 1 Tsp Lemon juice
  • water 

For tempering

  • 2 tsp cooking oil
  • 1 Tsp mustard seeds
  • some curry leaves
  • 5 green chilies
  • 2 Tsp Sugar
  • 1Tsp Salt
  • Handful coriander leaves
  • Water




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