I usually prefer Instant Khaman Dhokla for breakfast or as a quick evening snack. When I want something quick & easy and also different, Dhokla is always my go-to recipe. When I was a kid, my Mom often served Instant Khaman Dhokla at small parties and get-togethers. I have tried making Dhokla from scratch using my Mom’s Pro tips and those tips really make a difference. This is a steamed savory cake so you can either make it in a stove-top steamer or using the Steam setting of an Instant Pot. Making in Instant Pot is much easier as it reduces the effort by just half. There are many varieties of Dhokla available and I’ll list the most popular ones: Step 1: First I add all the dry ingredients (Gram Flour, Semolina, Turmeric, Salt, and Sugar in a bowl and keep it aside. I have used Gram Flour and not Chickpea Flour, sometimes people get confused between Gram Flour & Chickpea Flour. Always use Gram Flour when making Dhokla. Pro Tip: I first sift Gram Flour before adding to the bowl with other ingredients. This will helps in combining the batter properly as the flour will be fine. Step 2: Then I mix all the wet ingredients (water, ginger- garlic, green chilies, and lemon juice) slowly until the batter is combined well. The batter should not be too thick or too watery. It should be of medium consistency. Pro Tip: I always whisk the batter in the same direction (either clockwise or anti-clockwise). I beat batter a couple of times to incorporate the air which in turn helps in making Dhokla light & fluffy. Step 3: Add Water in the inner pot of the Instant Pot and keep sauteing until the water boils. Water should be at boiling temperature when you add batter to steam. Step 4: When water starts to boil, I add Eno/Fruit Salt in the batter and stir until it’s foamy & bubbly. Then transfer the batter to a springform pan. Step 5: Place Trivet in the Instant Pot and place Springform Pan over the trivet and close lid. Steam the batter for 15-20 minutes. Pro Tip: When making Dhokla, always steam with the vent in the venting position. When the vent is in the venting position, Instant Pot timer will not work so use any external timer while steaming. Step 6: When the timer beeps, take the springform pan out. Allow it to cool for 5-10 minutes. Insert the knife around the edges to loosen the dhokla from the side. Flip it over a plate. Cut the Dhokla into square or rectangle shapes. Step 7: The next step is to make tempering that you add on top of the steamed Dhokla. Add Oil in the instant and press saute. Add Mustard Seeds, Cumin Seeds in the pot. When they splutter, add Curry Leaves, Green Chilies, Asoefitida, Lemon juice, and Water and let it boil. Step 8: Once it boils add the prepared tempering on the steamed Dhokla. You can also top it with some chopped coriander leaves and grated coconut powder. Serve: You can serve Instant Khaman Dhokla with Green Chutney & Tamarind Chutney along with some Tea. Store: You can store leftover Dhokla in the refrigerator for up to 3 days. Dhokla tastes best when chilled.
SABUDANA KHICHDI STUFFED BREAD PAKORA METHI THEPLA ALOO TIKKI SPROUTED GREEN LENTILS MEXICAN STREET CORNS
📖 RECIPE CARD
