A comforting and delicious breakfast always makes my day. After experimenting a few different recipes, this one finally gave me that fluffy and spongy dhokla and one I would want to make over and over.
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Total cook time: 45 mins
For Khaman Dhokla:
- 120 gms besan (sifted)
- 220 ml water
- 1 tbsp sugar
- ¾ tsp citric acid
- 1½ tsp salt
- 1 tsp ginger and chilli paste
- ¾ tsp turmeric powder
- 1½ tsp oil
For Instant Fermentation and Tadka
- ¼ tsp baking soda
- ¾ tsp eno
- 2 tsp oil
- ¾ tsp mustard seeds
- 4-5 curry leaves
- Pinch of asafoetida (hing)
- 1 green chilli (slit in half)
- 1 tsp sugar
- ¼ cup water
- Pinch of salt
- In a bowl, mix water, sugar, salt and turmeric until the sugar dissolves.
- Add citric acid, oil and ginger chilli paste and mix.
- Add the sifted besan in 2-3 parts and mix with a whisk to remove any lumps and form a smooth batter
4. Rest the batter for 10-15 minutes.
5. Whilst the batter is resting, heat the steamer until the water boils.
6. Add the baking soda and eno and mix vigorously until the batter fluffs and doubles in volume.
7. Grease the plate to put in the steamer and transfer the batter.
8. Place the plate in the steamer and steam for 15-18 minutes on high flame. Use a knife to ensure it comes out clean to know it is done.
9. Remove the dhokla from the steamer and let it cool.
10. De-mould the dhokla by using a knife to remove from the edges, flip it over and cut it.
11. For the tempering, in a tadka pan, heat oil.
12. Once hot, add mustard seeds, curry leaves , chilli, hing and let it splutter.
13. Add salt, sugar and water in quantities stated and pour over the dhokla.
14. Serve hot with chutney or on its own.
Hope you enjoy this!
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