Khaman dhokla is a popular snack from the Gujarati cuisine. Making it from scratch can be a time-consuming process, but in this recipe, I have used a khaman dhokla premix that makes the process easier and quicker. Simply add water to the premix and enjoy a delicious snack with your favorite chutney, without any planning. Do try this!
The key to making khaman dhokla with premix at home are:
- Use store-bought besan (or gram flour) in the khaman dhokla premix, and sieve it to incorporate air particles. I also add coarse urad dal flour and fine rava in the premix, which helps to make the dhokla fluffy and soft.
- The dhokla premix should have a shelf life of 2-3 months, but it’s recommended to prepare it in small batches and use it accordingly.
- In this mix, I have added Eno, which activates quickly. Therefore, preheat the steamer and immediately make the dhokla after adding water to the premix.
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Khaman dhokla | khaman dhokla with premix recipe | Gujarati khaman dhokla recipe
Ingredients
For khaman dhokla premix
- 500 grm besan - gram flour
- ยฝ cup or 80 grm coarse urad dal flour
- ยฝ cup or 80 grm fine rava
- 3 tsp limbu na phool - citric acid
- 6 tsp sugar
- 4 tsp salt
- 6 packet or 6 tsp Eno fruit salt
Making khaman dhokla from premix
- 1.5 cup dhokla premix
- 2 tsp oil
- Pinch of turmeric powder
- ยพ cup water
For dhokla tempering
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 3-4 chopped green chilli
- 8-10 curry leaves
- ยฝ cup water
- 2 tbsp sugar
- Some coriander leaves
Instructions
Making khaman dhokla premix
- Take 500 grams store bough besan and sieve it.
- Then add ยฝ cup coarse urad dal flour and ยฝ cup fine rava. mix well.
- Now take some flour into the mixture jar, add 3 tsp limbu na phool, 6 tsp sugar and 4 tsp salt. grind it and add into premix.
- Then add 6 packet eno fruit salt and mix well.
- Khaman dhokla premix is ready.
- Store it into air-tight container. It stay good for 2-3 months in room temperature.
Making khaman dhokla
- In a steamer, add water and pre-heat for 5 minutes.
- Now in a bowl, add 1.5 cup dhokla premix. Add 2 tsp oil and pinch of turmeric. Mix well.
- Add water gradually and make medium thick and ribbon-like pouring batter consistency.
- Add batter into grease plate and steam dhokla on high flame for 15 minutes.
- Dhokla is properly steam, cool down slightly.
- Cut dhokla into square pieces.
- Now in a tadka pan, add oil, mustard seeds, sesame seeds, green chilli slits and curry leaves. Saute it.
- Add ยฝ cup water and sugar. Stir continuously till sugar is completely dissolve.
- Now add tadka into dhokla pieces. Mix well.
- Garnish with coriander leaves and serve with chutney.
Notes
- Sieve besan flour so air particles incorporate in it and become slightly fluffy.
- Coarse urad flour gives fluffiness to dhokla.
- Rava gives a slightly coarse texture and holes into prepared dhokla.
- Limbu na phool gives a market-style taste to dhokla.
- Eno gives perfect results in each dhokla batch prepared from premix.
- Store dhokla premix in an air-tight container.
- Pre-heat steamer before making dhokla batter.
- The consistency of dhokla batter should be ribbon-like pouring and medium thick.
- Steam dhokla on high-medium flame.
- Addition of water and sugar in dhokla tempering, keep it soft and moist after its cools down.
- Khaman dhokla tastes great when it is coated with tempering and served with chutney.
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