Spongy Khaman Dhokla | Perfect जालीदार ढोकला | Without Eno Without Curd Besan Dhokla Recipe

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is high in protein and fiber.

yogurt

🥗Healthier: plant-based yogurt

💰Cheaper: buttermilk

Plant-based yogurt offers a dairy-free option.

coconut

🥗Healthier: toasted almonds

💰Cheaper: desiccated coconut

Toasted almonds add crunch without coconut.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey provides natural sweetness.

Grease an 8-inch round tray with oil.

In a large bowl, add 3/4 cup water, 1 tablespoon sugar, 1 teaspoon salt, a pinch of asafoetida, and 1/4 teaspoon turmeric powder.

Add 1/2 teaspoon citric acid to the mixture. If citric acid is unavailable, you can use juice from one lemon instead.

Mix all the ingredients well until combined.

Sift 1 cup of gram flour into the mixture to avoid lumps and mix until smooth.

Whisk the batter in one direction for about 5-7 minutes until it becomes light and airy, and the color lightens.

Let the batter rest for 10 minutes to allow the gram flour to swell.

In a pot, place a stand and add 2 glasses of water. Cover and bring to a boil.

After 10 minutes, add 1 tablespoon of oil to the batter and whisk for another 5 minutes to incorporate air.

Add 1 tablespoon of finely chopped green chili and 1 teaspoon of grated ginger to the batter and mix well.

In a small bowl, mix 1/2 teaspoon baking soda with 1 teaspoon water and gently fold it into the batter without over-mixing.

Immediately pour the batter into the greased tray and place it in the steamer.

Cover and steam for 10-15 minutes on high heat without opening the lid during the process.

After 15 minutes, check if the dhokla is cooked by inserting a toothpick; it should come out clean.

Remove the dhokla from the steamer and let it cool completely before cutting.

For tempering, heat 2 tablespoons of oil in a pan, add 2 teaspoons of mustard seeds, and let them splutter.

Add 2 tablespoons of water, 2 tablespoons of sugar, and 1 teaspoon of salt to the pan and mix well, bringing it to a boil.

Once boiling, add lemon juice and chopped coriander leaves to the tempering and mix again.

Pour the tempering over the cooled dhokla and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens