I am happy to post the recipe of the instant version of Dhokla here on my space. This is one of the most popular snack items in my house and I prepare it very often. But unfortunately, I have never been able to click pictures. These super soft and delicious steamed chickpea flour cakes just vanish as soon as they are out from the cooker.
Yesterday, I was determined to somehow take pictures, I know the pictures are not very good but I did not want to hold one of my favorite recipe any more. And so here I am with the post.
I was introduced to this dish from certain North Indian Sweet Shops, which sold Chaats as well as these Dhoklas. But somehow I never relished those as they are always soaked in an overdose of sugar syrup. Then I was recommended to try out the instant Khaman Dhokla mix. Those turned out to be really delicious. And finally, I got this recipe again from my aunt and have been making it for some years now.
Now I am very confused about the name. On googling about dhokla, I came to know that Dhokla refers to the fermented rice version and Khaman refers to the instant version. This is the instant version which uses chickpea flour so I guess it is Khaman. Anyway, what's there in a name, here is the recipe:
What you’ll need
- Chickpea flour/Besan – 1 Cup
- Curd – ½ cup
- Water – ¼ cup
- Green Chilly – 1 or 2
- Ginger – 1 inch piece
- Lemon Juice – 1 tsp
- Oil – ½ tbsp
- Sugar – 1 tsp
- Turmeric Powder – a pinch
- Eno – 1 packet (5 gm)
- Salt to taste
- Oil – 2 tsp
- Mustard Seeds – 1 tsp
- Green chilly – 1 Slit
- Asafoetida – a pinch
- Fresh Coriander Leaves for garnish
- Grind green chilly and ginger.
- In a bowl, add the chickpea flour, turmeric powder, salt, sugar, green chilly, ginger paste, oil, mix well.
- Now add the curd and water and mix well.
- Heat the cooker with water for steaming. Grease a flat cooker vessel.
- Add the eno fruit salt to the chickpea flour mixture mix well and pour immediately into the greased cooker vessel.
- Steam for 7 to 8 minutes,
- Remove and allow to cool.
- Heat a small frying pan with oil. Add mustard seeds, once they crackle add asafoetida powder and the slit green chilly.
- Pour this over the steamed dhokla, garnish with fresh coriander leaves.
- Cut into desired shapes and serve with green chutney.