Instant Khaman Dhokla | Soft and Spongy Khaman Dhokla | Krsnatarian.com

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.

Mix 1.25 cups chickpea flour, 0.25 cup semolina, 2 tablespoons sugar, 1 teaspoon citric acid, 1 teaspoon turmeric powder, and 2 teaspoons salt in a bowl.

Add 1 tablespoon ginger chili paste and 1 tablespoon oil to the mixture.

Gradually add around 1 cup of warm water to the mixture, ensuring there are no lumps.

Add 0.5 tablespoon of Eno and mix well.

Grease a pan with oil and pour the batter into it, popping any bubbles that form.

Boil water in a pot for steaming, place a stand in the pot, and cover it with citric acid to maintain color.

Place the pan in the boiling water and cover it, cooking for around 20 minutes.

Check doneness with a toothpick; let it cool for 10 minutes before cutting with a butter knife.

In a small skillet, heat 2 tablespoons of oil and add 1 teaspoon mustard seeds, allowing them to splutter.

Add 1 slit chili, 1 tablespoon sugar, cilantro leaves, and curry leaves, sautéing briefly.

Pour in 1 cup of water and reduce the heat, then pour this tempering over the dhokla.

Garnish with sliced bell peppers and optional grated coconut.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens