Khaman dhokla recipe using gits mix | gujarati recipes | gits khaman dhokla recipe | snacks 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.

Remove 180 g of Gits instant mix into a bowl.

Gradually add 230 ml of water and 2 tablespoons of oil to the mix.

Gently mix until the batter becomes smooth and there are no lumps, avoiding over mixing.

Immediately grease a plate or container to steam the dhokla.

Pour the batter into the container, filling it halfway as it will rise during steaming.

Boil water in a larger pan, place a heat-resistant stand, and put the dhokla container on the stand, ensuring the water doesn't touch it.

Cover with a lid, allowing excess steam to escape from the vent.

Steam for about 10 minutes.

To prepare the tempering, heat 2 tablespoons of oil in a small pan.

Once hot, add 1 teaspoon of mustard seeds and let them splutter.

Add 1/2 teaspoon of Hing and green chili, along with curry leaves.

Pour in 1/2 cup of water and salt to taste, and add 1/2 teaspoon of sugar.

Mix everything properly and boil for a few seconds before turning off the flame.

After 10 minutes, insert a knife into the dhokla; if it comes out clean, the dhokla is cooked.

Loosen the sides with a knife and remove it onto a plate, allowing it to cool down for some time.

Cut the dhokla into pieces and set aside.

Pour the tempering water over the dhokla and garnish with grated coconut and chopped coriander leaves.

Serve with chutney and enjoy your delicious and quick Gujarati snacks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens