Tuesday, November 24, 2009

Instant Khaman Dhokla


After several unsuccessful attempts at making dhokla, I finally managed to find a recipe that gave me fantastic results. The recipe I followed was Daagh's and it can be found here.

For the dhokla batter:
1 cup chickpea flour/ besan
1 Tbsp semolina/ rava/ sooji
1/2 to 3/4 cup water (I used a little more than 1/2 cup but a little less than 3/4 cup)
Juice of a lemon
1 Tbsp oil
2 green chillies, chopped finely
2 tsp sugar
A pinch of turmeric

For the tempering/sugar solution:
2 Tbsp oil
1-2 tsp mustard seeds
A pinch of asafoetida
2 green chillies, finely chopped
4-5 curry leaves, chopped
2 tsp sugar
Juice of a lemon
For garnishing:
2-3 Tbsp chopped coriander leaves

Combine the chickpea flour, semolina, lemon juice, oil, green chillies, sugar, turmeric powder and salt in a bowl. Add enough water to make a smooth and lump-free batter.

Just before steam cooking the batter, add the Eno fruit salt and mix.

Steam the batter for 15-20 minutes. (I greased one of the stainless steel containers that came with my pressure cooker and steamed the batter in my cooker without using the weight.)

While the batter’s cooking, get the sugar solution ready. Heat the oil in a small pan and add the mustard seeds and asafoetida and let the seeds pop. Add the curry leaves and chopped green chillies and turn off the heat. Then add the lemon juice and sugar and mix.

Once the dhokla is ready (a toothpick inserted should come out clean when it’s done), poke a few holes all over the surface of it and pour the sugar solution all over the steamed cake while it is still warm. Cool for a bit, cut into wedges and garnish with coriander leaves. Serve with some green chutney and tamarind-date chutney.


11 Burps:

Sonia said...

Hi, first time here. Nice blog with variety of recipes. Your dhokla look so fluffy and soft. :)

Hema Ragavendra said...

Hi TBC, Really a mouth watering Dhokla. Looks beautiful. I tried your Adai and it came out superb. Thanks for the great recipes.

Soma said...

My MIL and SIL makes this, & I do not know why I do not know why i would make anything else, for this turns out perfect!

Laavanya said...

I always buy the Gits mix when in mood for Dhokla - this looks great.

Nostalgia said...

Its time you changed the name budding cook.. you seem like quite a proficient and experienced one.. beautiful clicks

TBC said...

Nostalgia- thank you for the compliment.:)

Soma- it is such a healthy and tasty snack too, especially with all the chutneys. We have these for breakfast regularly now.:)
Do your MIL & SIL make it from scratch?

Hema- I'm so glad my adai recipe worked well for you! Thank you for letting me know.:)

Laavanya- I still have a packet of the ready mix in my pantry. :D
I'd been trying to make these instant ones properly for a reallllllllly long time and I'd even tried the recipe that was being followed by everyone in the blogosphere for a particular challenge- nothing worked! Daagh's recipe is fantastic and it is now my go-to recipe for dhoklas.:)

Sonia- You have been here before, but that's alright.:)
Thank you for visiting again.

Anonymous said...


Thanks a Million for this spot on receipe. I just tried it and it came so wonderfully...amazingly scromputious.
Cant really thank you enough for helping me get this dish without any hassels.

Thanks Muchly,

TBC said...

Hey Anon- I'm so happy that these proportions worked for you! I'd tried so many recipes (and with pathetic results too) before I finally found Daagh's recipe that works beautifully.
Thank you for the feedback!

Anonymous said...


I tried this recipe yesterday.It came out so nice,soft and tasty.My husband was so happy:-)
Thanks a lot for this recipe.


TBC said...

Sindhu- I'm glad the recipe worked for you; thanks for the feedback!

Anonymous said...

we will cover the cooker with the pressure cooker lid having rubber or with another with a thali

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