khaman dhokla is all time favorite Gujarati snack. Typically, vati dal na dhokla recipe is prepared from fermented batter, but this recipe I share the instant dhokla recipe which is prepared from coarse gram flour, sour buttermilk, and regular spices. It is a combination of sweet and sour taste, which is generally served as a snack but can also be served as a morning breakfast recipe or as a sudden guest at home.
It is an easy and foolproof recipe and I also share some tips for soft and spongy instant vatidal khaman dhokla on the first attempt. Do try this!
The key to making soft vatidal na instant khaman dhokla at home are
- Firstly, I made vatidal na instant khaman with slightly coarse gram flour. t basically helps to get the crumbly texture of dhokla as compared to the fine besan flour.
- Khaman Dhokla batter should be medium thick and pouring consistency. Also, whisk the dhokla batter well so air particles incorporate in it and dhokla become soft and spongy.
- I have added Eno fruit salt which can be easily replaced with baking soda if you wish to. But I would heavily recommend skipping turmeric as it would react with baking soda to yield a pink color.
- steam dhokla on a medium-high flame for 15 minutes or till it gets cooked completely. Do not steam dhokla on low flame.
- Lastly, instant khaman dhokla tastes great when serve with green dhokla chutney.
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Recipe videoย
Vatidal na instant khaman dhokla | instant surti khaman dhokla |instant khaman dhokla
Ingredients
- 1 cup coarse gram flour - besan
- ยผ cup poha powder
- Salt to taste
- ยผ tsp turmeric powder
- Pinch of hing
- 1 tbsp green chilli paste
- 1 tsp ginger paste
- 1 tbsp oil
- 2 cup buttermilk or as required
- 1 tsp Eno fruit salt
- 1 tsp lemon juice
- For tempering
- 2 tbsp oil
- 1 tsp mustard seeds
- 3-4 chopped green chilli
- Some curry leaves
- Pinch of hing
- 2-3 tbsp water
- 1 tbsp sugar
- Some coriander leaves
Instructions
- In a mixing bowl, add coarse gram flour, grinded poha powder, salt, turmeric powder, hing, green chili pastes and ginger paste. Mix well.
- Then add buttermilk gradually and make medium thick and ribbon-like pouring consistency of the batter.
- Now add 1 tbsp oil and mix well and whisk the batter for 1-2 minutes.
- Cover and rest the batter for 30 minutes.
- Then in a batter, add 1 tsp eno fruit salt and some lemon juice. Mix well.
- Now add batter to grease plate and steam khaman on high flame for 15 minutes. (refer to video)
- Once done take out the plate from the steamer & allow it to cool for 5-10 min.
- Demold it and Cut it into desired shape.
- Now heat oil in tadka pan, add mustard seeds, chopped green chili, hing, and curry leaves. Mix well and add tadka on khaman dhokla. Mix well.
- Serve vatidal na Instant khaman with chutney.
Notes
- Use coarse besan for Instant vatidal khaman batter.
- Poha gives softness to khaman
- Use sour buttermilk for khaman batter. Also, it should be at room temperature.
- You can use sour curd and slightly hot water to make khaman batter.
- Oil gives softness to khaman.
- Rest batter for 30 minutes, so the flour soaks properly.
- Eno gives batter results for instant khaman dhokla.
- Steam dhokla on high flame.
- Khaman dhokla tastes great when it is served with green dhokla chutney.
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